Baked Cherry Oatmeal Dessert Puddings

It's amazing how cooking in ramekins can turn a fairly ordinary recipe into something that looks gourmet. That's just what I did with a baked cherry oatmeal breakfast pudding that I enjoyed recently, turning them into these gorgeous soft and spongy cherry and oatmeal dessert puddings with a few tweaks like marinating the cherries in balsamic vinegar to deepen their flavor. They were also an excuse to use up some the bags of fresh sweet cherries that somehow keep arriving at my house.

The aroma of cherries and almond essence baking in the kitchen will make anyone want to get right to the dessert course, but these elegant little puddings are not too sweet at all and healthy enough to eat for breakfast if you have any left over.

Baked Cherry Oatmeal Dessert Puddings

Recipe by Lisa Turner Published on August 6, 2014 Soft, spongy and healthy oatmeal dessert puddings baked with balsamic-marinated sweet cherries Print this recipe Ingredients: 3/4 cup rolled oats 1 cup plain Greek yogurt 1 cup fresh sweet cherries, pitted and chopped 1 tablespoon balsamic vinegar 1/4 cup raw almonds, chopped 1 cup almond milk 2 tablespoons maple syrup 1/2 teaspoon vanilla 1/2 teaspoon almond extract 1/4 teaspoon baking powder pinch of teaspoon sea salt Instructions: In a large bowl, combine the oats and yogurt. Cover with a clean dish towel and let stand overnight at room temperature. Toss the cherries with the balsamic vinegar and let sit for 10 minutes. Meanwhile, toast the chopped almonds in a dry unoiled skillet over medium-low heat for 10 minutes, stirring or tossing frequently, until lightly browned. Remove from heat and set aside. Generously butter 8 4 oz ramekins and preheat an oven to 350°. In a medium bowl, whisk together the almond milk, maple syrup, vanilla, almond extract, baking powder and salt. Pour the mixture into the oats and stir to combine. Scatter half the cherries between the ramekins. Gently spoon 1/3 cup of the oat mixture in each ramekin and scatter the remaining cherries over the top. Bake uncovered for 45 to 50 minutes or until the top is browned and the pudding is slightly set (it will finish setting while it's cooling, but it should not be too liquid-y either). Remove from heat and let stand for 10 minutes. Scatter the toasted almonds over the puddings and serve warm. Makes 8 servings

More pudding ideas you will enjoy:
Lemon Sponge Pudding
Cherry Pudding Cake
Cherry Clafouti
Chia Seed Pudding

On the top of the reading stack: Vegan for Fun: Modern Vegetarian Cuisine by Attila Hildmann

Audio Accompaniment: Talk Talk - Wealth

►

Baked Cherry Oatmeal Pudding

Fresh sweet wine-red summer cherries might be my favorite snacking fruit, which can make pitting enough of them to get past my mouth and into a recipe an uncertain exercise — always better to have far too many on hand, at least in my house. But when they do survive long enough to be put into something like this oatmeal pudding, the results are extraordinary — baking cherries elevates their sweet taste and, combined with the essence of almonds, fills your kitchen with heavenly aromas.

This recipe is a remix of a baked apple-blueberry oatmeal breakfast pudding that scored a huge hit with me and my husband a little while ago, and if anything this proved to be an even greater success. The process of soaking oats overnight in yogurt not only breaks down the grain's complex proteins into easily digestible components, in addition the results bake into a soft and creamy spongey pudding that can be eaten as a dessert or for breakfast.

Baked Cherry Oatmeal Pudding

Recipe by Lisa Turner Published on July 18, 2014 A simple and healthy soft spongey pudding made with baked oatmeal and fresh sweet cherries Print this recipe Ingredients: 1 1/2 cups rolled oats 2 cups whole fat plain yogurt 1/2 cup coconut (or brown) sugar 1/2 teaspoon baking powder 1/2 teaspoon sea salt 2 cups whole milk 1 teaspoon vanilla 1 teaspoon almond extract 2 cups fresh sweet cherries, pitted and halved Instructions: In a large bowl, combine the oats and yogurt. Cover with a clean dish towel and let stand overnight at room temperature. Generously butter a 9 × 9 ceramic or glass baking or casserole dish. Preheat an oven to 350°. In a medium bowl, combine the brown sugar, baking powder and salt. Gradually whisk in the milk, vanilla and almond extract until combined. Pour the mixture into the oats and stir to combine. Scatter half the cherries in the baking dish, and gently spoon in the oat mixture. Scatter the remaining cherries over the top, and bake uncovered for 50 to 60 minutes or until the top is browned and the pudding is slightly set (it will finish setting while it's cooling, but it should not be too liquid-y either). Remove from heat and let stand for 10 minutes. Serve warm with whipped cream, toasted slivered almonds, or by itself. Makes 6 servings

Other ideas from Lisa's Kitchen:
Baked Apple-Blueberry Oatmeal Breakfast Pudding
Apple-Oatmeal Breakfast Streusel Cake
Cherry Vanilla Ricotta Muffins

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: sweet silence

►

Roasted Balsamic Cherry and Goat Cheese Crêpes

If you were to ask me what my favorite fruit is at any given time, I'd likely say whatever fruit happened to be in front of me. But I do have a special weakness for sweet cherries when they're in season — plump, firm, sweet and so bold and striking in flavor, I buy large bags full of them as often as I can for snacks, breakfasts and treats.

This time around, I've tossed them in balsamic vinegar and roasted them in preparation for a crêpe filling. Roasting softens the cherries and deepens the flavor into almost a cherry pie filling taste without the sugar, and the balsamic vinegar further intensifies the flavor by lending it something like the taste of a robust red wine — definitely not vinegary! Combine with toasted almonds and tangy soft goat cheese and roll up in a soft, light and chewy crêpe and you have a sweet and savory treat that's perfect for brunch or lunch.

The crêpes themselves — adapted slightly from Joanne at Eats Well With Others — are quick and simple, and work out perfectly every time into a soft, light and easily rollable or foldable crêpes that are ideal for filling or stuffing. They're also unsweetened, and are a great crêpe for any savory or dessert idea.

Roasted Balsamic Cherry and Goat Cheese Crêpes

Recipe by Lisa Turner Cuisine: French Published on July 16, 2014 Simple soft and light brunch crêpes filled with fresh sweet balsamic-roasted cherries, toasted almonds and tangy goat cheese Print this recipe Crêpes: 1 1/2 cups all-purpose flour pinch of sea salt 2 cups milk 3 eggs 1 tablespoon vanilla 3 tablespoons olive oil Filling: 3 cups (1 lb or 450 g) pitted cherries 2 tablespoons balsamic vinegar 1/2 cup chopped raw almonds 1 cup soft goat cheese, crumbled Instructions: Preheat an oven to 450°. Toss the cherries with the balsamic vinegar and place on a baking sheet. Roast for 12 to 15 minutes until the cherries are soft. Remove from the oven, transfer to a bowl, and set aside. Meanwhile, toast the chopped almonds in a dry unoiled skillet over medium-low heat for 10 minutes, stirring or tossing frequently, until lightly browned. Remove from heat and set aside. In a large bowl, Whisk together the flour and salt in a large bowl. In a separate bowl, whisk together the milk, eggs, vanilla and oil. Slowly whisk the liquid ingredients into the dry ingredients, mixing until the batter is smooth. Let stand for 20 minutes. Lightly butter or grease a non-stick skillet and place over medium heat. When hot, add a scant 1/3 cup of batter to the pan. Using the back of a ladle, gently spread the batter into a thin circle about 8 inches round. Cook until the top surface is dry and the edges release easily from the sides, just a minute or so. Gently flip and cook the other side for a seconds, then gently loosen the crêpe and slide on to a plate. Repeat with the remaining batter. Place a couple of tablespoons of the cherries directly in the center of the crêpe and scatter with almonds and crumbled goat cheese. Fold or roll up the crêpe and serve warm. Makes 12 to 14 crepes or 6 brunch size servings

Other cherry recipes you may enjoy:
Cherry Ricotta Crêpes
Cherry Clafouti (Baked Cherry Pudding)
Cherry Pudding Cake
Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Geotic

►

Cherry Pudding Cake

This warm, soft pudding cake dessert has been an old and favorite stand-by in my family for years. It's perfect for assembling when you want to make a treat on short notice, without too much thought or preparation — if you have fresh or frozen fruit on hand, all the other ingredients are almost certainly to be staples in your pantry, and it's so ridiculously easy to put together that even people who don't bake can make this one. Soft, spongy and with a delicate golden-brown sugar crust, the pudding cake is surrounded by warm, bubbling fruit juices and smells just heavenly.

I hadn't made it myself for a good while, but browsing through my old recipes and seeing a bag of fresh sweet cherries just waiting to be used up had me craving this comfort food again. You can use two cups of any combination of berries instead of cherries if you like — blueberries, blackberries, raspberries or strawberries — next time I think I'll use strawberries and some rhubarb. You can also prepare the pudding cake well ahead of time and simply reheat it in the oven for 20 minutes to serve hot, although it's delicious at room temperature or even right out of the refrigerator.

Cherry Pudding Cake

Recipe by Lisa Turner Published on August 30, 2013 Easy, soft and moist cherry pudding cake — a simple and comforting dessert Print this recipe Ingredients: 2 cups fresh or frozen cherries, pitted and chopped 1 teaspoon ground cinnamon 1 teaspoon lemon juice 1 cup unbleached white flour 2/3 to 1 cup white sugar or coconut sugar 1 teaspoon baking powder 1/2 cup milk or plain yogurt 3 tablespoons unsalted butter, melted 1 tablespoon cornstarch 1 cup boiling water Instructions: Preheat an oven to 350° and butter or grease an 8-inch baking pan. Toss the cherries with the cinnamon and lemon juice in a mixing bowl and pour into the prepared baking dish. In another mixing bowl, combine the flour, half of the sugar and baking powder. Stir in the milk and butter. Spoon the batter over the berries. Combine the remaining sugar and cornstarch in a small bowl and sprinkle over the batter. Slowly pour the boiling water over the entire dish. Bake for 45 to 50 minutes or until the pudding has risen and the top is golden brown. Serve hot or warm. Makes 4 to 6 servings

More easy desserts you will enjoy:
Blueberry-Raspberry Pudding Cake
Cherry Clafouti
Rum Plum Clafouti
No-Bake Lemon Cherry Cheesecake

On the top of the reading stack: We by Yevgeny Zamyatin

Audio Accompaniment: relaxing ambient music on a lazy Friday afternoon

►

No-Bake Lemon Cherry Cheesecake

No-bake is just about right at the moment, with temperatures soaring over 30 degrees in addition to the humidity which steps things up another 10 degrees here in southwestern Ontario. I never mind the heat, really, but even for me, who was freezing to the point of sickness for the duration of a never-ending long Canadian winter, it's a bit much. Perhaps more surprising is that this savory girl wanted to make a dessert in the first place, but sugar in moderation isn't going to hurt you and this cake has some healthy additions besides.

This recipe appealed to me in particular because it didn't have a graham cracker base, but a blend of oats, walnuts and dried fruit. The original recipe called for raisins, but I used a combination of dried cherries and cranberries instead. Either way, you are in for a treat, especially when fresh cherries are in season for a wonderful fresh-tasting no-cook cherry sauce served over top.

No-Bake Lemon Cherry Cheesecake

Recipe by Lisa Turner Adapted from The No-Cook No-Bake Cookbook: 101 Delicious Recipes for When It's Too Hot to Cook Published on July 23, 2013 Easy, rich and creamy no-bake lemon cheesecake with a healthy nut and dried fruit crust served with a delicious fresh no-cook cherry sauce Print this recipe Base: 1 1/2 cups rolled oats 1/2 cup walnuts 2/3 cup dried cherries 1/3 cup dried cranberries 1/4 cup grapeseed or canola oil 1-inch piece fresh ginger, grated Cheesecake: 8 oz (225 g) cream cheese, room temperature 3/4 cup ricotta cheese 1/2 cup powdered sugar 1 1/2 teaspoons grated lemon zest juice from 1 lemon (3 tablespoons) Cherry sauce topping: 1 1/4 cup pitted sweet cherries 2 tablespoons honey or agave 1 teaspoon pure vanilla 1/4 teaspoon almond extract (optional) 1/4 teaspoon ground cloves Instructions: Line the bottom of a 9-inch or 10-inch springform pan or cake pan with parchment paper. Pulse the oats and walnuts together in a food processor to achieve a fine blend. Add the dried cherries and cranberries, oil and ginger, and continue t pulse until you have a well combined moist mixture. Press this mixture evenly and firmly into the prepared pan. Chill in the refrigerator while you prepare the cheese filling. In a large bowl, cream together the cream cheese, ricotta, sugar, lemon zest and juice until smooth. Transfer to the base and spread evenly with a spatula. Chill in the refrigerator for a few hours. Next prepare the cherry sauce. Combine the cherries, honey or agave, vanilla, almond extract (if using) and cloves in a food processor or blender and process until smooth. If desired, strain to remove pieces of cherry skin. To serve, drizzle some cherry sauce over slices of the chilled cake. Makes 6 to 8 servings

More cakes from Lisa's Kitchen you are sure to enjoy:
Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar
Blueberry Ricotta Cheesecake
Goat Cheese Cheesecake with Ricotta Cheese
Pineapple Upside-Down Cake

On the top of the reading stack: Affliction by Russell Banks

Audio Accompaniment: silence

►