Steel-cut oats, dried cherries, toasted hazelnuts, flaxseed, and cinnamon come together in this wholesome, flavorful Cherry Hazelnut Oatmeal.

So, I have this habit of waking up with the best intentions. You know the drill—stretch, drink water, tell yourself today’s the day you’re gonna eat something hearty and nourishing, maybe even go for a walk. And then, life hits. Someone forgot to put the coffee pot on. There’s a half-soggy banana on the counter. You open the fridge, and the yogurt is questionable.

That’s where this Cherry Hazelnut Oatmeal comes in. It saved me. Not in a dramatic, lifetime-movie kind of way, but in a small, quiet, very appreciated “you got this” kind of way.

this recipe

I made it one random Sunday. I had a bag of steel-cut oats I kept avoiding (because who has time for twenty whole minutes of simmering?), half a jar of toasted hazelnuts from a failed cookie experiment, and those dried cherries I keep buying because one day I’m gonna make granola. You too?

Anyway, I tossed it all into a pot. I didn’t even measure everything that precisely. And then, 30 minutes later, I was curled up in my robe, legs tucked under me on the couch, bowl in hand, feeling like maybe the world wasn’t so chaotic after all. That’s the magic here. Not fancy. Just good.

Why You’ll Love This Cherry Hazelnut Oatmeal Recipe?

Oh friend, where do I start? It’s Cherry Hazelnut Oatmeal—which already sounds like something you’d pay $14 for at a brunch spot with questionable lighting and a three-month waitlist. But here? You get to make it in your jammies.

The steel-cut oats give it that chewy, almost risotto-like texture that makes you feel full in a “wow, I’m taken care of” way. The dried cherries? Sweet, tangy little bursts of sunshine. And the toasted hazelnuts are, quite frankly, underrated. Nutty, buttery, slightly smoky—just trust me on this.

Also, and this might sound weird, but the hazelnut oil drizzled on top gives the whole bowl this elegant finish. Like, oh you thought oatmeal was boring? Think again.

The brown sugar and cinnamon warm it all up like a hug from someone who actually listens when you talk. I mean… if breakfast can do all that, why wouldn’t you give it a shot?

Ingredient Notes:

Here’s what’s going in the pot—and why each one actually matters:

• Steel-Cut Oats: These aren’t your instant oatmeal packets. They’re the hearty, chewy kind—the kind that says “yes, you actually made breakfast today.”

• Dried Cherries: Not raisins. Not cranberries. Cherries. They plump up beautifully, and their tang cuts through the richness like a dream.

• Ground Flaxseed: Don’t roll your eyes. It adds subtle nuttiness and fiber without being bossy about it.

• Brown Sugar: Five tablespoons sounds like a lot, but we’re using it in layers. Some goes in the pot. Some gets sprinkled on top. It’s balanced.

• Hazelnuts (toasted): They add crunch and that cozy nutty flavor. Also, they make you feel like you know what you’re doing.

• Ground Cinnamon: Optional? Maybe. But should you skip it? Absolutely not.

• Hazelnut Oil: This is the wildcard. It’s rich, nutty, and adds the kind of flavor depth that makes people go “wait… what’s in this?!”

How To Make Cherry Hazelnut Oatmeal?

Step 1: Simmer stuff.

In a medium saucepan, combine 6 cups of water, 2 cups of steel-cut oats, 1/3 cup of flaxseed, 2/3 cup of chopped dried cherries, and 1/4 tsp of salt. Bring to a gentle boil. If your stove is like mine, it’ll either heat way too fast or take its sweet time—so keep an eye on it.

Once it’s boiling, reduce the heat and simmer uncovered for about 20 minutes. Stir every now and then, like you’re checking in on an old friend.

Step 2: Flavor bomb time.

Turn off the heat. Stir in 3 tablespoons of brown sugar, 1 tablespoon of chopped hazelnuts, and the cinnamon. Take a deep breath while that smell hits you. Yes, that’s yours. You made that.

Step 3: Bowl and bliss.

Scoop about 1 cup of oatmeal into each bowl (or just eyeball it—this is your kitchen, not a cooking show). Top each with 1 tsp of brown sugar, a generous pinch of hazelnuts, and a drizzle (about 1 tsp) of hazelnut oil. Then dig in.

Storage Options:

You can keep this in the fridge in an airtight container for up to 4 days. I usually make a big batch on Sunday and just reheat a bowl each morning with a splash of milk. It thickens up, so the extra liquid helps. And if you’re feeling wild, throw in a banana or some fresh berries on day two. Or three. No judgment.

Variations and Substitutions:

• No steel-cut oats? Use rolled oats, but reduce the cook time. Texture won’t be as chewy, but it’s still good.

• No hazelnuts? Try almonds, pecans, or even walnuts. I once used sunflower seeds and no one complained.

• No hazelnut oil? Melted butter, coconut oil, or even a splash of almond milk can stand in. You’ve got options.

• Want it sweeter? Add a splash of maple syrup. Or honey. Or hey, live your truth—top it with chocolate chips.

• Going dairy-free or vegan? You’re in luck. This recipe already is. Just double-check your sugar source if you’re strict about it.

What to Serve with Cherry Hazelnut Oatmeal?

• A steaming mug of coffee. Bonus points if it’s in your favorite chipped mug.

• A soft-boiled egg for balance. Savory + sweet = chef’s kiss.

• Greek yogurt on the side if you’re going for creamy + tangy.

• Sliced apple or pear if you want a little extra crunch.

And if you’re like me and just wanna eat this in silence while scrolling your phone? That works too.

Frequently Asked Questions:

Can I freeze this?
Sure can! Freeze in individual portions. Thaw overnight and reheat with milk or water. Tastes almost as good as fresh.

Can I make this in a slow cooker?
Totally. Just dump everything in and cook on low for 6-8 hours. Wake up to magic.

Can I use fresh cherries instead of dried?
If you’re feeling very extra, yes. Just keep in mind they’ll break down and release more liquid, so maybe reduce the water by a bit.

So there it is. A humble bowl of Cherry Hazelnut Oatmeal that somehow feels like self-care with a spoon. Try it once. Make it your own. Add weird toppings. Text your mom about it. Or don’t. But definitely let me know how it turns out—I’m all ears.

Keep the Flavor Coming – Try These:

The Pioneer Woman Knock You Naked Brownies

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5 from 1 vote

Cherry Hazelnut Oatmeal

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Warm, hearty, and naturally sweet, this Cherry Hazelnut Oatmeal features steel-cut oats, dried cherries, flaxseed, cinnamon, and toasted hazelnuts.

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Servings

Ingredients

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• 6 cups water
• 2 cups steel-cut oats
• 1/3 cup ground flaxseed
• 2/3 cup dried cherries coarsely chopped
• 1/4 teaspoon salt
• 5 tablespoons brown sugar divided
• 1/4 cup chopped hazelnuts toasted and divided
• 1/2 teaspoon ground cinnamon
• 2 tablespoons toasted hazelnut oil

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Instructions

 

Prepare the Oatmeal Base:

1. In a medium-sized saucepan, combine the water, steel-cut oats, ground flaxseed, chopped dried cherries, and salt. Bring the mixture to a boil over medium heat.

Simmer and Cook:

1. Once boiling, reduce the heat to low and allow the mixture to simmer uncovered for approximately 20 minutes. Stir occasionally to prevent sticking and to ensure even cooking, until the oatmeal reaches your desired consistency.

Incorporate Flavorings:

1. Remove the saucepan from the heat. Stir in 3 tablespoons of the brown sugar, 1 tablespoon of the toasted hazelnuts, and the ground cinnamon. Mix gently to incorporate.

Portion and Garnish:

1. Spoon approximately 1 cup of the cooked oatmeal into each serving bowl (yields 6 servings). Sprinkle each portion with 1 teaspoon of the remaining brown sugar and 1 1/2 teaspoons of the reserved hazelnuts. Drizzle 1 teaspoon of toasted hazelnut oil over each serving before serving warm.

Notes

To make this recipe gluten-free, ensure that you are using certified gluten-free steel-cut oats, as standard oats may contain cross-contamination from wheat during processing. All other listed ingredients are naturally gluten-free but always double-check packaging to confirm.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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