There’s a Secret Ingredient in this Healthy, Delicious Cherry Oatmeal Bake
Thanks to a surprise ingredient, these bars are packed with fiber and protein.
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When you think about a fruity, oat-filled bake, you probably imagine a steaming hot casserole dish that’s crumbly on top with a gooey, warm, and totally comforting center. But our version of a cherry oatmeal bake is a little different. It’s still sweet and totally crave-worthy (especially for anyone who loves a good sweet breakfast!). We’ve just added a surprising secret ingredient that takes this recipe from delectable to super healthy.
The secret hiding in the batter of this bake? Lentils! It might sound crazy, but you won’t even notice those hearty little legumes are hiding in every bite. They added a whole lot of fiber (lentils offer 3.7 grams per 1-tablespoon serving) and an extra serving of protein to take this morning meal from simply delicious to super satisfying. And we’ve mixed them into the batter that creates the crumbly crust of this recipe so you can’t taste them at all.
When you serve up our cherry oatmeal bake for breakfast, you’ll have your hunger satiated until lunch time. We like to enjoy a bar with a dollop of yogurt (full fat, Greek, non-dairy—it’s good with any kind!) for one seriously well-rounded treat.
RELATED: This High-Protein Baked Oatmeal is Your New Go-To Breakfast
Secret-Ingredient Cherry Oatmeal Bake
- 3 cups frozen cherries, unthawed
- 2 tsp. lemon juice and zest, divided
- 2 tsp. arrowroot flour
- 1½ cup rolled oats
- 1 cup almond flour
- ½ cup coconut sugar
- 3 Tbsp. arrowroot
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- ½ tsp. sea salt
- 1 cup cooked green lentils
- ⅓ cup almonds
- ⅓ cup coconut oil
- 1 large egg, beaten
- Full-fat yogurt, optional for serving
- Preheat the oven to 350°F. Line an 8-inch square pan with parchment paper.
- Prepare filling: In a heavy-bottomed saucepan, heat the cherries over medium heat until the mixture begins to simmer, 5 minutes. Mash cherries with a potato masher until most of the cherries are broken up. In a small bowl whisk together the lemon juice and 2 tsp arrowroot, add to the cherries. Continue stirring until the sauce thickens, 3 to 4 minutes. Stir in the zest. Remove from heat and set aside to cool.
- In a food processor, pulse together oats, almond flour, coconut sugar, arrowroot, cinnamon, baking powder and salt. Add the lentils and almonds and pulse until they form a chunky, mealy texture, about 20 seconds. Add the coconut oil and egg, pulse until mixture just begins to clump together.
- Press two thirds of the crust mixture evenly into the bottom of the prepared baking pan. Pour the cherry filling onto the crust and spread evenly. Scatter the remaining crust mixture across the top.
- Bake until the top crumble is golden brown, about 30 minutes. Let cool completely in the pan. Slice into 8 bars. Store bars in the fridge for up to 5 days or freeze. Serve with yogurt.