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Cherry-Almond Overnight Oats

Source of Recipe

From "The Honeysuckle Cookbook" by Dzung Lewis


Recipe Introduction

"This is a healthier twist on French clafoutis, the dessert traditionally made with cherries and sometimes almond extract. I like using frozen dark cherries, because they're available all year long, but using fresh cherries would also work if you're making these when cherries are in season."

List of Ingredients

â—¦ 1 cup fresh pitted or frozen cherries
â—¦ 1 tablespoon maple syrup or honey
â—¦ ½ cup plain Greek yogurt
â—¦ ½ cup whole milk
â—¦ ½ teaspoon vanilla extract
â—¦ ¼ teaspoon almond extract
â—¦ ½ cup rolled oats
â—¦ 1 tablespoon sliced almonds (optional)


Recipe

In a medium saucepan, combine ½ cup of the cherries, 2 tablespoons water, and the maple syrup and cook over medium heat, stirring occasionally, until the cherries have released their juices and softened, about 7 minutes. Give the cherries a gentle mash with a large fork or spoon and set aside to cool for 10 minutes.

In a bowl, stir together the yogurt, milk, vanilla, and almond extract. Add the cooled cherry compote and the oats and stir again. Pour the mixture into two 8-ounce jars or a large container and refrigerate for 4 hours or overnight. (The oats keep well for up to three days.)

To serve, top with the remaining cherries and sliced almonds, if using.

Serves 2