• 2 cup old-fashioned rolled oats
• 1½ teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 bag (5 ounces) dried dark sweet cherries
• ½ cup white chocolate baking chips
• ½ cup roasted and salted pistachios
• 2 cups Dierbergs milk
• ⅓ cup maple syrup
• 3 tablespoons Dierbergs butter, melted
• 2 teaspoons vanilla extract
• 1 large Dierbergs egg

In medium bowl, stir together oats, cinnamon, baking powder, and salt until well mixed. Stir in dried cherries, baking chips, and pistachios.

 

In 4-cup glass measure, whisk together milk, syrup, butter, vanilla, and egg until well mixed.

 

Place oat mixture in 8-inch square baking dish that has been lightly coated with no-stick cooking spray. Slowly drizzle milk mixture over oats. Gently stir until milk is incorporated.

 

Bake in 375°F. oven until knife inserted in center comes out clean, about 45 to 50 minutes. Let stand 10 minutes before serving. If desired, drizzle top with additional maple syrup.

Servings: 9
Serving Size: Per Serving

Per Serving
Calories: 309
Cholesterol: 38 mg
Fat: 13 g
Sodium: 261 mg
Carbohydrates: 42 g
Protein: 7 g
Fiber:
Saturated Fat: 6 g