Sour Cherry Cheesecake Baked Oatmeal

I think many of us have an area or two in which we feel safe to be daring. For those of us who are not born risk-takers - your non-motorcycling, skydiving, fire swallowing(?) folk, we confine our moments of not-entirely-reckless-abandon to pre-determined parameters.

* universe alerts me to the fact that I have already used the allowed number of hyphens for the year. oops. *

I have a growing reputation for my feats of culinary valor (it’s not a humble brag, I promise) and while I regularly vow to reform myself of this dangerous pluckiness, I find myself tinkering with a tried-and-true three hours before thirty guests arrive for my baby’s first birthday brunch.

Happily, my hardheadedness has once again gifted us - and now you - with a splendid new recipe. As the laws of something-or-other would have it, this was the dish everyone loved most.

Traditional, porridge-style oatmeal and I have had an on-again, off-again relationship ever since I can remember, but baked oatmeal has been a favorite for decades. It is essentially the perfect breakfast and did not need a makeover, but I gave it one nonetheless.

The oatmeal bit of this dish is very much your standard baked oatmeal recipe, the “sprucing up” comes by way of a tart, cheesecake bottom layer. It’s a wonderful surprise and it helps to balance the toffee-like sweetness of the oatmeal.

The sour cherry jam from Trader Joe’s and I are having a moment over here. I slather it on toast, pipe it into my cupcakes, sneak it into grilled cheese, and it might just find its way onto some pork chops this summer.

That said, for those of you who do not live near a Trader Joe’s (you have my deepest sympathy) any lightly sweetened cherry, or any other fruit for that matter, will work just fine. Look for something with a bit of acidity as the tart will play yummily (thought that word up myself, thankyouverymuch) with all of the sweet.

After a bit of stirring, beating, spreading and baking, you are ready to kick back and look like the relaxed, brunch master you are.

Did I mention how well this dish reheats? It’s one of those dishes I love to bake on a Sunday evening and warm up for breakfast throughout the week. It’s easy, we have earned ourselves some healthy goodness points, and it makes a Monday, Saturday, or Thursday morning feel that much more special.

Also, your one-year-old might just lose their minds a bit over this one.

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Sour Cherry Cheesecake Baked Oatmeal 

serves 4-6

oatmeal recipe adapted from Joy the Baker

Cook’s Note: The instructions for the oatmeal and cheesecake layers are divided for the sake of clarity, but before getting started, it is best to attend to the ingredients all at once. The cream cheese, eggs, milk, and melted butter must all come to room temperature in order for the ingredients to be properly incorporated, so do this step first. I then recommend measuring out everything else, preheating your oven, and starting a pot of coffee while everything comes to room temperature.

for the cheesecake layer

• 8 ounces cream cheese, softened

• 1 egg yolk 

• 2 tablespoons granulated sugar 

• 1 teaspoon vanilla extract

• pinch of coarse kosher salt 

• 1/2 cup sour cherry jam (Trader Joe’s brand is preferred, though any lightly sweetened jam will work!)

Preheat oven to 350 degrees F.

Place cream cheese in a medium mixing bowl and beat with an electric mixer until fluffy. Reduce speed to low and mix in egg yolk, sugar, extract, and salt. When the mixture is well combined, fold in cherry jam and stir until smooth and well combined.

Pour the mixture into an 8x8 baking pan and use a spatula to spread it evenly over the surface of the pan. Prepare the oatmeal layer.

for the oatmeal layer

• 1 1/2 cups old fashioned oats

• 1/3 cup brown sugar 

• 1 teaspoon ground cinnamon

• 1 teaspoon baking powder

• 1/2 teaspoon coarse kosher salt

• 1/4 cup melted butter, cooled

• 1/2 cup whole milk, at room temperature

• 1 large egg, at room temperature 

In a large bowl, stir to combine oats, brown sugar, cinnamon, baking powder, and salt.

In a separate bowl, whisk together butter, milk, and egg until smooth. Pour the wet mixture over the oats and stir until all the oats are evenly coated.

Pour the oats over the cheesecake layer and use a rubber spatula to smooth the top.

Bake for 30-35 minutes, until the oatmeal is deep golden brown and does not jiggle when the pan is moved.

Allow to cool for 10 minutes before serving.

Enjoy warm or at room temperature!

Cook’s Note: This dish reheats so well. Simply cover the cooled pan with plastic wrap and refrigerate for quick breakfasts throughout the week! Microwave for 20-30 seconds to take the chill off and enjoy!

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MORE FAVORITES…

4 Years + The Lazy Lady's Summer Dessert

Four years ago I was listening to "Everybody Talks" on repeat all day, every day.

Four years ago I was deep in a 1950's fashion phase.  Big bows and lots of red lipstick.

Four years ago I spent a whole lot of time in the doctor's office.

Four years ago I had no notion of how to use a camera. 

Four years ago I would have thought this dessert was wayyyy too simple. 

Four years ago I had no interest whatsoever in the man that I am about to marry. 

Four years ago this blog was just beginning in a very inconsistent, Tumblr-like fashion. 

So much changes in a year, nonetheless four years.  I much prefer the person I am today over the lady I was when I first dipped my toes into the internet.  There is still so much I do not know, and I am even more aware of that fact today than I was several years ago.  But, growth is always happening and it's a joy to learn, and grow, and change.  I have learned to be more thankful, more content, and more concerned about meaningful evolution, rather than absolute perfection. 

To celebrate the past few years and the official beginning of Summer, I made us dessert.  The most wonderfully simple, summertime dessert. 

This dessert is your new best friend.  Give it a hug and say hello, because you're going to love this. 

It's incredibly easy and quick to make.  It’s customizable, gluten-free, and can even be vegan (for those of us who have those weird anti-butter friends)!  It is healthy-ish and guaranteed to please kids and adults alike, unless your friends are really weird and do not like fruit, cream, or delicious crunchy toppings.

I really want you to make this dessert because I think it will make you happy.  It’s like a pie, but for cheaters who just want a nice treat after Monday night dinner.

I was running into Trader Joe’s “really quick” the other day, when I noticed that they had just restocked their produce section.  Every angle of my view was billowing with fresh fruits and vegetables at the peak of ripeness, but my gaze fell upon the golden side of the botanical spectrum.

While nectarines and apricots were not on my list, once I gently felt their tender flesh which signaled utter perfection, I could not leave them in their wooden crates - they needed to come home with me.  I was not in the mood for pie-making or crumble-baking that day, I wanted to create the Summer dessert that we all want to eat and actually feel like making after a long, humid day. 

I snatched up a can of coconut cream, because whatever I ended up making would be instantly improved by coconut cream, and walked out of the store with high hopes and more groceries than I had anticipated. 

This dessert does not require any preheating of the oven, a welcome treat for those of us with small kitchens that turn into saunas come summertime.  This crisp-like topping is full of the familiar flavors we love, and it all comes together on the stovetop.  

Oats, shredded coconut, and sliced almonds - though you could really use any nuts that you like - are toasted.

Then, melted butter, brown sugar, salt, and cinnamon are added, creating a salty-sweet, crunchy topping for our fruit.  

This topping is also a great thing to keep on hand for last minute desserts, or for jazzing up your morning yogurt. 

Now you must make the decision of whether or not you would like to make this dessert vegan.  

If so, just top your warm fruit with a spoonful of coconut cream that you have sweetened with a little bit of honey.  

I chose to go half and half and used a combination of heavy cream and coconut cream.  Coconut cream is a bit rich for me on its own. 

Four years and counting of recipes, ramblings, picture-editing, learning, eating, and utter delight! Thank you so much for spending them with me. 

Sincerely, 

Pedantic Foodie

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The Lazy Lady’s Summer Dessert

serves 6 (but you can half, or double, or multiply the heck out of this recipe)

for the topping

- 1/4 teaspoon ground cinnamon 

- 1/4 teaspoon fine salt 

- 3 tablespoons brown sugar

- 1/4 cup finely shredded, sweetened coconut 

- 1/4 cup old fashioned oats 

- 1/4 cup sliced almonds 

- 2 tablespoons unsalted butter, at room temperature

Use a fork to combine ground cinnamon, salt, and brown sugar in a small bowl. 

Combine coconut, oats, and almonds in a nonstick frying pan and place over medium heat.  Toast, stirring often, until the coconut and almonds are fragrant and deep golden in color.  Add the butter to the pan.  

Once the butter has melted, remove the pan from the heat, and add the brown sugar mixture.  Stir until all the ingredients are well combined and evenly coated.

Spread the crumble topping out onto a piece of parchment paper and allow to cool while you prepare the other components. 

for the fruit*

- 3 ripe nectarines, halved and pitted 

- 6 ripe apricots, halved and pitted 

- 3 tablespoons coconut oil

Set your grill to medium high heat.  

Use a paper towel to coat the grates of the grill with coconut oil.  (You will want to make sure that your grill is nice and clean for this!)

Place the halves of the fruits cut-side down on the grill and cook, covered, for about three minutes.  The fruit should be just slightly softened.

Allow the fruit to cool for several minutes while you prepare the cream. 

*While I used nectarines and apricots, you could really use any semi-firm fruit here.  Peaches, pineapple, or pears would all be great options!  

for the cream & assembly

- 1/2 cup heavy cream 

- 1/2 cup coconut cream

- 1 tablespoon orange blossom honey 

- grilled fruit 

- crumble topping

Place the heavy cream in a large bowl and beat with an electric mixer until soft peaks form.  

Add coconut cream and honey and beat until smooth.

Place several halves of fruit in a bowl and top with a spoonful of cream and several tablespoons of the crumble topping.  Serve immediately.  Enjoy! 

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{The 1st Meal} Apple + Oat Cereal

I love cereal.  I don’t really understand this part of myself because, to be perfectly candid, I’m quite a snob when it comes to what I put in my mouth and cereal isn't exactly gourmet.  Does buying the organic cereal that gives part of their profits to saving animals make it more posh?  Nah… Not really.

But gosh, I love a bowl of crunchy cereal with icy cold milk.  Strangely enough, my cereal cravings generally do not arrive until about 8:36 in the evening when I’m working (read: watching The Great British Baking Show).  In the morning, I’m more of a toast and eggs kind of lady.

However, this cereal, which is absolutely homemade and 100% healthful AND delicious, I could eat all day long. 

First, you are going to need to make a batch of apple chips.  Slice them thin, place on a baking sheet and then walk away.  Don’t go too far though, because in an hour you'll have a tray full of crisp, golden, apple chips.

Though the apples are the star player in this recipe, they do not make up the entire granola team.  We are also using dried pineapple, pecans, oats, and cinnamon to add a variety of textures and flavors to our fancy homemade cereal.  A party in a bowl, if you will. 

Oh yeah, now we are going to cover the whole thing in maple syrup.  It’s Fall, we should be covering everything in maple syrup.

The apples and pineapple are sweet and chewy while the pecans are rich and crunchy.  It’s the best kind of balance. 

A splash of cold, whole milk. Or cream, if you're feeling indulgent.  I'm always feeling indulgent.  

Breakfast is served.  Happy weekend.

Sincerely, 

  Pedantic Foodie

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Apple & Oat Cereal

makes about 4 cups

for the apple chips

• 1 large sweet apple

Cut apple into paper-thin slices using a mandolin slicer.  Lay the slices out unto a baking sheet lined with parchment and bake for 40-60 minutes, until the edges are crisp and the flesh is golden.  Allow to cool completely before storing.  

for the cereal

• 1/2 cup maple syrup
• 1/4 cup honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups old fashioned oats
• 1 cup apple chips, broken up into pieces
• 1/2 cup dried pineapple, chopped into 1/2-inch pieces

Preheat oven to 375 degrees.  

In a large bowl combine molasses, honey, salt, and cinnamon.  Stir in oats, pecans, apple chips, and dried pineapple.  Mix thoroughly until everything is well incorporated.  Spread granola out evenly on a baking sheet lined with parchment.  Bake for 15-20 minutes minutes or until golden brown, stirring every 3-5 minutes*.  Allow to cool for 30-40 minutes before storing in airtight containers or serving.  Enjoy!  

*The apples can burn easily, so frequent stirring is important.