Some flavors just go together. Peanut butter and jelly, bacon and eggs, coffee and donuts.
For me, that list would also include cherries and almonds. I love this combination of fruit and nuts, and have put them to work in three easy, delicious, and healthy twists on breakfast! I’ve used the cherries fresh, dried, and frozen. And the almonds? Whole, sliced, and slivered, as well as the extract and milk.
The three recipes are a mere five ingredients, plus are gluten-free and vegan. They’re all on-the-go ready — perfect as we gear up for the busyness that September brings. Try these winning recipes yourself — and you’ll be a fan of this “dynamic duo” too!
Cherry-Almond Granola Parfait Pops
Who says you can’t have popsicles for breakfast? These lightly sweetened parfait pops are kid-friendly — but will be irresistible to the grown-ups in the house too!
- 1 cup frozen, pitted cherries
- 4 tablespoons honey, divided
- 2 cups dairy-free yogurt
- 1/4 teaspoon almond extract
- 1 1/4 cups granola, plus extra for sprinkling
- In a small saucepan, bring the cherries and 2 tablespoons of honey to a simmer. Cook, stirring often, for 10 minutes. Set aside to cool slightly (you can pop in the fridge to speed up the process).
- Stir yogurt, the remaining 2 tablespoons of honey, and almond extract in a measuring cup. Mix enough into the granola to moisten (this will keep the granola together in the pops).
- Pour a bit of the yogurt into the bottoms of your popsicle molds. Follow with some of the cooked cherries, followed by the granola. Repeat layering until the molds are filled, and insert your popsicle sticks. Freeze overnight. (Pops will last several weeks in the freezer.)
- To release the pops, hold molds briefly under hot water.
Cherry-Almond Energy Bars
No need to purchase expensive energy bars when these are so easy to make — and so delicious! Perfect for mid-morning or after-school snacks, and taste indulgent while being 100% guilt-free.
- 1 cup whole, pitted dates
- 1 cup unsweetened, dried cherries
- 1 cup raw, unsalted almonds
- 1/4 cup almond butter
- 2 tablespoons unsweetened cocoa powder
- Line two 8 x 4 baking pans with waxed paper, leaving an overhang on both sides (alternatively you can simply pat the mixture into your desired shape and cut into squares after chilling).
- Place the dates, cherries, and almonds in a food processor and pulse until broken down into crumbs. Add the almond butter and cocoa powder, and process until the mixture forms into a ball. Divide between your prepared pans, using damp hands to press mixture firmly and evenly. Refrigerate for several hours (or overnight).
- Use your wax paper slings to transfer the bars to a cutting board and cut each into 8 squares. Keep bars refrigerated in a covered container, for up to 2-3 weeks.
Cherry-Almond Overnight Oats
A quick stir the night before, and you’ve got breakfast — for two! — the next morning. It’s a perfect on-the-run meal that is full of the good stuff. Feel free to substitute frozen cherries if they’re out of season, as they’ll thaw overnight in the fridge.
- 1 cup oats
- 1 cup almond milk
- 1/4 cup sliced almonds, plus additional for sprinkling
- 1 cup cherries, pitted and halved, plus additional whole cherries for topping
- 2 tablespoons honey, plus additional for topping
- Mix the oats and milk in a bowl.
- Divide half of the mixture between two 8-ounce jars. Top with half the cherries, followed by half the almonds. Divide one tablespoon of the honey between the jars.
- Repeat layering of oat-milk mixture, cherries, almonds, and honey. Seal the jars and refrigerate overnight.
- Before serving, top each jar with a cherry or two, a drizzle of honey, and a sprinkling of almonds.