Cherry Coded Sour Cherry Ginger (Print Version)
Sweet-tart cherries and ginger baked into tender oat squares for a nourishing breakfast or snack.
# Components:
→ Dry Components
01 - 2 cups old-fashioned rolled oats
02 - 1 cup all-purpose flour
03 - 1/2 cup packed light brown sugar
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 teaspoon ground ginger
08 - 1/2 teaspoon ground cinnamon
→ Wet Components
09 - 2 large eggs
10 - 1/3 cup unsalted butter, melted
11 - 1/3 cup plain Greek yogurt
12 - 1/2 cup unsweetened applesauce
13 - 2 teaspoons vanilla extract
→ Fruit and Enhancements
14 - 1 1/4 cups fresh or frozen sour cherries, pitted and halved
15 - 1/4 cup finely chopped crystallized ginger
16 - 1/3 cup chopped walnuts or pecans (optional)
# Directions:
01 - Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper or lightly grease it.
02 - In a large bowl, whisk together oats, flour, brown sugar, baking powder, baking soda, salt, ground ginger, and cinnamon.
03 - In a separate bowl, whisk the eggs, melted butter, Greek yogurt, applesauce, and vanilla extract until smooth.
04 - Pour the wet ingredients into the bowl with the dry ingredients and mix until just incorporated. Avoid overmixing.
05 - Gently fold in the sour cherries, crystallized ginger, and any optional nuts.
06 - Spread the mixture evenly into the prepared baking pan. Bake for 32-36 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
07 - Allow the squares to cool completely in the pan on a wire rack before cutting into 12 portions.
# Expert Advice:
01 -
- Ready in under an hour from start to finish
- Uses simple pantry ingredients alongside seasonal cherries
- Perfect make ahead breakfast that travels well
- Customizable with various fruits and nuts
02 -
- These squares pack 4g of protein per serving
- They freeze beautifully for up to 3 months
- The recipe can be doubled for a 9x13 pan with no other adjustments
03 -
- Always cool these squares completely before cutting for clean edges. I like to refrigerate them for 30 minutes after cooling to room temperature. A sharp knife rinsed in hot water between cuts will give you bakery worthy presentation.