Cherry almond breakfast bake

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.

Yield: 1 serving

Cherry Almond Breakfast Bake

Cherry Almond Breakfast Bake

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

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees and grease a small ramekin or oven safe bowl.
  2. Combine wet ingredients (first 7) in a small bowl and whisk together.
  3. Add dry ingredients and combine until incorporated.
  4. 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.
  5. 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.
  6. Bake for approximately 30 minutes or until fully set.

 

35 Comments

  1. Justeen @ Blissful Baking

    I know some people would be turned off by “gooey, uncooked middles” but those are the words that convinced me I need to make this for breakfasts tomorrow morning! Yum. And I’m the same way – I must start my day with breakfast food – eating anything savory in the morning (even omelets) is just not appealing to me!

    Reply
  2. Ashley @ My Food 'N' Fitness Diaries

    yum! i’m not usually a big fan of cherry stuff, but the gooey almond center instantly makes me a fan of this! i suppose i could swap the cherries for another fruit too. or maybe i should just suck it up and try the cherries. i’ll probably surprise myself and like it. i’m the same way though… definitely can’t skip my breakfast and coffee. that’s one of my favorite parts of the day!

    Reply
  3. Averie @ Averie Cooks

    the perfect spot of drippy almond butter is perfect…now THAT is the Choice Bite of the entire bake :)

    Love the looks of it. I made a strawberry “bake” in the microwave last week…LOL. I need to try your bake. Nice job keeping it GF and GREAT pics!

    Reply
    1. Running to the Kitchen Post author

      ha, I didn’t even realize it was GF. I’m so bad with that stuff. I seriously have no idea what gluten is in and what it’s not!

      Reply
  4. Margarita

    Yay, you are home! My favorite meal is breakfast and on days when I find it so hard to get up, thinking of breakfast is the only thing that makes me start moving. Love all the ingredients in this bake!

    Reply
  5. katie @KatieDid

    I slept 13 hours the past 2 nights each! I couldn’t believe it but it felt SO good to not move my body for so long haha. I can personally do just about anything at breakfast, savory, veggies, meat… I’ve done tuna before too haha.

    Reply
    1. Yana

      Glad I am not the only one. I just had tuna avocado toast for breakfast on Friday. Doesn’t happen often, though. I needed to use over tuna and I had all other meals for planned through Sunday.

      Reply
  6. Jackie @ That Deep Breath

    I haven’t had cherries since summer time….this looks amazing! I’ll admit, I am a cold pizza person if I’m starving (depends what kind, though!) but never in the morning. Usually veggies for breakfast makes my stomach turn. I need fruit & a little bit of sugar in the AM!

    Reply
  7. Yana

    If I haven’t just made carrot pancakes, I would be making this bake right now. The photo with the whole bake out of the pan and sitting on a plate is cute as a button. That and the rest of the pictures make me want to forget the pancakes and get the cherries out of the freezer right now.

    Reply
  8. Kerry

    I love breakfast bakes, and this one looks wonderful! I’ve been making the same 2 or 3 bakes over and over again, so it’s great to have a new recipe to try.
    I totally agree. It doesn’t matter what time I get up. I have to have breakfast food!

    Reply
  9. myfudo

    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!

    Reply
    1. Running to the Kitchen Post author

      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.

      Reply
  10. Kylie

    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 : )

    Reply
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  12. Lorr

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

    Reply
    1. Running to the Kitchen Post author

      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.

      Reply

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