I tend to cook dessert as if it were the only meal of the day. Alas, it is not. So, when I stumbled upon this recipe, I was very excited to bake for breakfast. I followed the original recipe (found, here) substituting cherries for the called-for raspberries.
The brown sugar (seen above) is the only sweet that ends up in this breakfast bar. The black cherries ended up being the star here.
The rustic blend of a baked oatmeal crust, whole cherries tossed in lemon zest and cinnamon, and oatmeal crumb topping proved to make a marvelous companion to a black cup of coffee this morning. Pretty certain any berry could be a worthy substitute.
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