This cherry almond breakfast bake is made with almond and buckwheat flours and stuffed with more cherries and almond butter.
Cherry almond breakfast bake

I slept until 12pm yesterday. Minus the 25 minutes I was up at 1:30 in the morning to let Ginger out, that equates to just about 13 hours of sleep. That’s what happens when you get that same amount of sleep except over the past 3 days. It was glorious.

Despite it being lunchtime, I wandered downstairs, threw on a pot of coffee and decided on a breakfast bake. No matter what time it is, I’m not the kind of person who can skip straight to lunch foods. I need my glass of OJ and something resembling breakfast before being able to stomach veggies (unless in an omelet) and other non-breakfasty foods. You have no idea how much that whole cold pizza in the morning thing people rave about grosses me out. The thought of it literally makes me want to gag. Besides it not being an acceptable breakfast item, pizza should just never be cold.

Cherry breakfast bake

I made a smoothie the other day using frozen cherries (that I had completely forgotten were hiding in the freezer) which inspired this mid-afternoon breakfast.

Cherries + almonds are one of my favorite combinations. So in addition to using almond flour and sticking some cherries on top, there’s a hidden surprise of chopped cherries and almond butter in the middle.

Breakfast bake with cherries and almond

See that gooey, uncooked looking middle? It’s not uncooked, just a perfect spot of drippy almond butter.

Eat it at 7am or 1pm, delicious at any hour.

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Cherry Almond Breakfast Bake

Servings: 1 serving
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
This cherry almond breakfast bake is made with almond and buckwheat flours and stuffed with more cherries and almond butter.


  • 1/2 banana, mashed
  • 1 egg
  • 3 tablespoons milk
  • 1/2 tablespoon coconut oil, melted
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 5 tablespoons buckwheat flour, ground buckwheat groats
  • 2 tablespoons almond flour
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 1/4 cup frozen cherries, chopped + 5 more
  • 1 tablespoon almond butter


  • Preheat oven to 350 degrees and grease a small ramekin or oven safe bowl.
  • Combine wet ingredients (first 7) in a small bowl and whisk together.
  • Add dry ingredients and combine until incorporated.
  • In another small bowl combine chopped cherries and almond butter until somewhat mixed together (microwaving for 15-20 seconds will help combine if the almond butter isn't drippy enough), set aside.
  • Pour half the batter into the greased ramekin. Next pour the cherries and almond butter combination on top of the batter. Pour remaining batter on top of that.
  • Bake for approximately 30 minutes or until fully set.


Serving: 1SERVINGCalories: 714kcalCarbohydrates: 95gProtein: 24gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 169mgSodium: 198mgPotassium: 1018mgFiber: 13gSugar: 29gVitamin A: 371IUVitamin C: 8mgCalcium: 284mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. Sounds soooo good but, really, you couldn’t offer an alternative to the buckwheat flour? People just don’t have that around — thoroughly bummed

    1. I talk about substitutions in another comment, did you see that? I haven’t tried it without the buckwheat flour as the nutritional value is a bit different when you start substituting and therefore not what I was going for but feel free to play around like I mention with spelt or whole wheat pastry or whole wheat white flours as I mention in the other comment.

  2. I totally agree about the cold pizza in the morning. So gross. This looks delicious. Definitely want to try it.

  3. Ooo I like the idea of the almond butter and cherry combination baked into the middle of the bake! Sounds like a giant breakfast cookie with a creamy center : )

    1. I haven’t tried it that way so I’m not sure. If you do, I’d use whole wheat pastry for at least half as regular whole wheat is a bit grainier, or you might have to increase the milk. Not sure if you have an aversion to almond flour or just don’t have it on hand but it’s just ground up almonds so you could make it pretty easily. Spelt is probably a decent substitute for the buckwheat too.

  4. I’d happy with just 8 hours of sleep…I will definitely need a filling and a delicious breakfast to keep me going for the day. This is just perfect! Yum!