| 2 | c | Uncooked gluten-free oats |
| 3⁄4 | c | almonds |
| 2 | tbsp | sugar |
| 1 | tsp | baking powder |
| 2 | tsp | ground cinnamon |
| 1⁄2 | tsp | sea salt |
| 1 3⁄4 | c | Stonyfield Organic Milk |
| 1 | large egg | |
| 3 | tbsp | butter (melted) |
| 2 | tsp | almond extract |
| 1 | c | fresh cherries (pitted and sliced) |
| 1⁄2 | c | fresh blueberries |
| 1 | c | fresh strawberries (sliced) |
| 2 | tbsp | honey (for serving) |
Preheat oven to 375 degrees F. Prepare an 8-inch square baking dish with nonstick baking spray.
Combine oats, almonds, sugar, baking powder, cinnamon, and sea salt in a bowl. In a separate bowl, whisk milk, egg, butter, and almond extract.
Transfer oat mixture to prepared baking dish; layer the almond milk mixture on top of oats. Scatter cherries, blueberries and strawberries on top.
Bake for 45 minutes or until golden brown and the oat mixture has set.
Remove from oven; set aside to cool for 5 minutes before serving with honey.
