Cherry Oatmeal Pie
Cherry pie for breakfast!? Yes, please! Simple, yet delicious– and nutritious! A great way to shake-up your normal breakfast routine.
This recipe is great year round! Just swap in frozen cherries for fresh to make this in an off-season. I am a huge fan of frozen fruit. In fact, I eat frozen blueberries almost every day!
This recipe is packed full of nutritious, satisfying foods! A great way to start your day– and to check off a few marks on Dr. Greger’s Daily Dozen. This bowl is full of wonderful goodness
- Fresh bing cherries: great for reducing inflammation— and maybe even help relieve some muscle soreness after exercise.
- Oatmeal: not only a great source of fiber, but it may also help lower cholesterol due to the anti-inflammatory and antioxidant phytonutrients.
- Cinnamon: rich in antioxidants, just a pinch adds a considerable amount of antioxidants to a dish. Though choosing Ceylon may be the safer option than more commonly sold cinnamons.
- Ground flaxseed: is a heathy source of plant-based fats, especially omega 3 fats. Flax may be helpful for hypertension (high blood pressure), diabetes, breast cancer, and prostate cancer. For women with painful breasts during menstruation, including flaxseeds regularly may have benefits.
- 1 cup cherry halves
- 1-2 pitted dates, optional
- 2/3 cup dry oats
- 2 cups water
- 1-2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1-2 tablespoons cashew butter or tahini
- 2 tablespoons ground flaxseed
- pecans, optional for topping
- Wash the cherries. Carefully slice in half and remove the pits. If using dates, remove the pits and chop into small pieces.
- Bring the water to a boil in a small or medium sauce pan. Add the oats, then lower the heat. Add the dates (if using) along with the cherries, cinnamon, vanilla, tahini/ cashew butter.
- Let the oats simmer for a few minutes, but stir often to avoid burning.
- Just before serving, stir in the ground flax. Top with pecans and more cherries, if desired. Enjoy!