Having a hearty and nutritious breakfast is a great way to start the day, and if you love a cherry bakewell, you'll adore these simple baked oats flavoured with black cherries, fruity syrup and almond extract. Easy to prep the night ahead, this baked oats recipe makes a perfect warming breakfast that'll keep you going until mid-afternoon.
To make the almond croissant version in the video above, you'll need a small handful each of flaked almonds and chopped marzipan. Skip step one of the method below, and instead of the cherry compote top the unbaked oat pots with the flaked almonds and marzipan. Once baked, dust with a little icing sugar before serving.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
358
Ingredients
150g
tinned black cherries in syrup (drained weight), roughly chopped, plus 2tbsp syrup
3Tbsp.
caster sugar
125g
rolled oats or porridge oats
50g
ground almonds
1/2tsp.
baking powder
2
medium eggs
150ml
milk
1tsp.
almond extract
Directions
Step 1In a small pan over medium heat, cook the cherries, syrup and 1/2tbsp sugar for 5min, stirring frequently, or until the cherries start to break down. Set aside until needed.
Step 2Preheat oven to 180°C (160°C fan) mark 4. In the small bowl of a food processor, whizz the oats and almonds until fairly fine. Tip into a medium bowl and whisk in the remaining 21/2tbsp sugar, the baking powder and a pinch of salt. Whisk in the eggs, milk and almond extract until combined.
Step 3Divide the mixture between 4 oven-safe ramekins, each roughly 175-200ml capacity. Dot over the cherry compote.
Step 4Bake for 15min, or until risen and the tops feel fairly firm. Serve immediately, topped with a dollop of yogurt, if you like.
GET AHEAD
Prepare to end of step 3 the evening before you want to serve. Cover and chill. Complete recipe to serve.
What should I serve with these baked oats?
We like to top them with a dollop of cooling, creamy natural yogurt, but a simple dusting of icing sugar also works well.
Is there anything I could add to make the recipe even more special?
For extra indulgence, stir some dark chocolate chips into the oat mixture before baking.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
