Save This tangy sour cherry and ginger breakfast square recipe has become my secret weapon for busy mornings when I need something satisfying but nutritious. The combination of tart cherries and warming ginger creates a perfectly balanced breakfast that feels like a treat while still being wholesome.
I first created these squares during cherry season when I had an abundance of sour cherries from our local farmers market. My family devoured the entire batch before dinner, and now they've become our Sunday prep ritual for the week ahead.
Ingredients
- Old fashioned rolled oats: provide hearty texture and sustained energy. Look for thick cut varieties for the best texture.
- Whole wheat flour: adds nutty flavor and fiber. Choose stone ground for the richest taste.
- Light brown sugar: brings just enough sweetness and moisture. The molasses notes complement the cherries beautifully.
- Baking powder and soda: work together for the perfect rise without being cakey.
- Ground ginger and cinnamon: create a warm spice profile that enhances the cherries. Fresh ground spices make a noticeable difference.
- Fresh or frozen sour cherries: deliver bright pops of flavor. If using frozen, no need to thaw first.
- Crystallized ginger: adds surprising chewy bits of intense flavor. Look for soft pieces without too much sugar coating.
- Greek yogurt: provides protein and moisture. Full fat works best for richness.
- Unsalted butter: creates tenderness. Make sure it's fully melted but not hot.
Instructions
- Prepare Your Space:
- Begin by preheating your oven to 350°F and preparing your baking pan. The parchment paper sling makes removal incredibly easy, so dont skip this step. Allow the paper to hang over two sides for easy lifting later.
- Mix Dry Ingredients:
- Combine all dry ingredients thoroughly in a large bowl. Use a whisk rather than a spoon to ensure the spices and leavening agents are evenly distributed throughout the oats and flour. This prevents bitter bites of baking soda or concentrated spice.
- Blend Wet Components:
- Whisk eggs first until slightly foamy before adding the melted butter in a slow stream while continuously whisking. This creates an emulsion that helps with texture. Add yogurt, applesauce, and vanilla, whisking until completely smooth with no yogurt lumps remaining.
- Combine Mixtures:
- Pour wet ingredients into dry and fold gently with a spatula using broad strokes from the bottom up. Stop mixing as soon as no dry spots remain. Overmixing will develop gluten and make tough squares.
- Add Fruit and Extras:
- Scatter cherries, crystallized ginger pieces, and nuts if using across the surface and fold with just 3 to 4 strokes. Some ingredients should remain on top for visual appeal. The batter will be thick but spreadable.
- Bake to Perfection:
- Spread batter evenly into corners using an offset spatula or the back of a spoon dipped in water. Bake in the center rack for exactly 34 minutes, then check with a toothpick. The top should be golden brown with slightly darker edges.
Save The crystallized ginger is truly what makes these squares special. I discovered this ingredient while traveling through Australia years ago, and have been incorporating it into baked goods ever since. The chewy texture and spicy sweetness creates little moments of joy in each bite.
Storage and Meal Prep
These squares maintain their texture best when stored in a single layer in an airtight container at room temperature for up to 3 days. For longer storage, individually wrap squares in parchment paper then place in a freezer bag. To refresh, microwave frozen squares for 20 seconds or thaw overnight in the refrigerator.
Seasonal Adaptations
Summer Version
Use fresh sour cherries when in season for the brightest flavor
Add lemon zest to enhance the tartness
Serve with a dollop of lemon yogurt for a refreshing breakfast
Winter Version
Substitute dried cherries soaked in apple juice for fresh
Add an extra 1/4 teaspoon of ground cloves for warming spice
Top with a drizzle of maple syrup before serving
Cherry Selection Guide
Sour cherries are the traditional choice for these squares, but they can be difficult to find year round. Montmorency cherries are the most common sour variety in North America and have the perfect balance of sweet and tart. If using sweet cherries instead, reduce the brown sugar by 2 tablespoons and add 1 tablespoon of lemon juice to maintain the flavor balance.
Serving Suggestions
These versatile squares work beautifully as a standalone breakfast, but truly shine when paired thoughtfully. For a complete morning meal, serve with a dollop of Greek yogurt and a drizzle of honey. As an afternoon snack, enjoy with a cup of ginger tea to amplify the warming spices. For dessert, warm slightly and top with a small scoop of vanilla ice cream for an unexpected treat.
Save Always cool these squares completely before cutting for clean edges. Refrigerating them for 30 minutes after cooling to room temperature helps. A sharp knife rinsed in hot water between cuts gives bakery-worthy presentation.
Recipe FAQ
- → Can I use dried sour cherries instead of fresh?
Yes, soak 1 cup dried sour cherries in hot water for 10 minutes and drain before adding to the mix.
- → How can I make this dairy-free?
Substitute melted coconut oil for butter and use non-dairy yogurt instead of Greek yogurt.
- → What nuts work best for these squares?
Chopped walnuts or pecans both add a nice crunch and flavor. You can omit nuts for a nut-free version.
- → How do I store these squares?
Cool completely, then keep in an airtight container at room temperature for up to 3 days.
- → Can I add extra flavors?
Orange zest or a pinch of cardamom give added brightness and complexity to these oat squares.
- → Are these squares suitable for breakfast?
Yes, they're wholesome, lightly sweet, and packed with oats and fruit for all-day energy.