Oatmeal with Amarena Italian Cherries & Almonds

After posting my recipe for homemade oatmeal mix the other day, I remembered that I wanted to share this idea for topping off your morning oats.

Admittedly, it’s a little indulgent. Amarena cherries are a type of tart cherry grown in northern Italy. They’re soaked in grappa or brandy and packed in cherry syrup, and let me tell you they are the Cherry Bomb. I really like their tart sweetness and intense almond-like essence.

It could be that the word “amarena”  makes me think of amaretto. I’m not sure how the extracted almond flavor is achieved; whether it’s naturally how the cherries taste or if they’re enhanced by the type of brandy used – all I know is the cherries work very nicely paired with the crunch of toasted almonds and warm, creamy oats.

I didn’t find much info on how amarena cherries are made;  if you know more I’d love to hear.

They are sweet and rich, but a little goes a long way here. Feel good knowing that cherries are regarded as a superfood with protective benefits against degenerative disease.

Oatmeal with Amarena Italian Cherries & Almonds

Serving Size: makes 1 serving


  • 1/2 cup homemade oatmeal mix
  • 1 cup almond milk
  • 1 teaspoon ground golden flaxseed
  • 1 or 2 tablespoons amarena cherries in syrup, depending on your sweet tooth
  • 1 tablespoon sliced almonds, toasted


  1. Mix the oatmeal mix and milk in a microwaveable bowl; microwave on high heat for 1 - 1/2 minutes or until the milk is absorbed and the oats are thickened to your liking.
  2. Top the bowl with the flaxseed, cherries and almonds. Enjoy.


  1. Ohhh i’m so tempted to buy those $13 dollar cherries! How could you do this to me. 😉 That’s not tooo much money…

    This oatmeal looks good. I love mine with almond milk too.

    • Lol – Emily, I know, at $13 they are a bit pricey. It’s too bad that being picky about ingredients can be costly! But i’s the kind of splurge I rate with buying good chocolate, olive oil, etc.

  2. Hi, Karen,

    The pits of stone fruits contain kernels that have a strong almond essence (also traces of cyanide), which probably explains the almond essence you’re picking up. The kernels of apricots are actually used in the making of Italian amaretti cookies (i.e., Amaretti di Saronno). I love amarena cherries, too – I like to use them in my flourless choco cake!

    • Marla – you can find them at an Italian grocery if you have one near you. Let me know how you like them.

      HI Julie; So interesting! I love how science has delicious surprises. I’d heard that about the cyanide in apricot pits, but never noticed the flavor when I ate stone fruits before. Maybe I need to go eat some in Italy.

  3. I have got to find those cherries, they sound amazing. Would love ’em in my oatmeal.

  4. This is great…cherries and almonds. A perfect marriage! 😉

  5. What a sensational combination of flavors. Looks great!

  6. Lola M. says:

    I’m glad you like our amarena cherries in syrup 😉
    That’s something you find in every Italian home.
    May I suggest you a recipe?


    I’m sure you’re going to like it if you love amarena 😉

  7. I’m fond of amarena cherries too. I googled a bit and found a receipe. It looks as if it has been translated from an Italian text. I don’t know if it is the real receipe, but I’ll give it a try.

  8. Fresh red, sour cherries, lots of sugar, vinegar, lemon juice or balsamic, vanilla. Be sure to leave in some pits for the special flavor. Marinate for at least a month.


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