Cherry Oatmeal Recipes

Steps:

• Spread pie filling into a greased 9-inch square baking dish.
• Combine the next six ingredients in a bowl.
• Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling.
• Bake at 375 degrees for 35-40 minutes or until golden brown.
• Top with whipped cream and dig in!

Steps:

• In a small bowl, stir together the oats and 1/4 cup hot water, and rest for 5 minutes.
• In the pitcher of a blender, add the oat mixture, the cherries, yogurt, 2 tablespoons cold water, the honey, almond extract and a pinch of salt. Blend on high speed until very smooth. Pour into a glass and serve immediately.

Steps:

• Put water, oats, salt and cherries into a medium sized saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes for Old Fashioned Oats, or 1 minute for Quick Cooking Oats. Remove from heat. Stir in the vanilla extract and cherry jam. Put into serving bowls and pour 2 tablespoons of milk over each bowl.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in chips and walnuts. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Steps:

• Spread pie filling into a greased 9-in. square baking pan. In a bowl, combine the next six ingredients. Cut in butter until the mixture resembles coarse crumbs; sprinkle over filling. Bake at 375° for 35-40 minutes or until golden brown. Serve with whipped cream or ice cream if desired.

Steps:

• Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.
• With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Combine buttermilk, egg, oil and almond extract in a small bowl.
• Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist.
• Fold in chopped cherries.
• Spoon muffin mixture into muffin pan. Bake for 18-20 minutes.

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
• In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
• Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.