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.
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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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
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.
