Baked Oats with Morello Cherries and Almond Recipe Guide 2026

Helen Goh's baked oats with morello cherries and almond is a delightful twist on traditional oatmeal, perfect for when fresh stone fruit and berries are out of season. This recipe, inspired by Heidi Swanson's Super Natural Every Day, combines the tartness of morello cherries with the nuttiness of almonds and the creaminess of coconut drinking milk. It's a store-cupboard-friendly dish that yields a comforting, jammy, and satisfying breakfast or dessert. Whether you're a seasoned baker or a novice, this recipe is straightforward and forgiving, allowing you to use various fruit compotes or jams. Let's dive into the details.

Why Baked Oats with Morello Cherries and Almond?

Baked oats have gained popularity for their versatility and nutritional profile. Unlike stovetop oatmeal, baking creates a firmer, sliceable texture that can be enjoyed warm or cold. Morello cherries, a dark, tart variety of sour cherry, bring an intensity of flavor and bright acidity that stands up well to baking. Paired with almonds and coconut drinking milk (the light kind sold in cartons), this dish achieves a balance of flavors and textures. The cherries, often jarred in syrup, become deliciously jammy as they bake, while the flaked almonds add a satisfying crunch.

Ingredients and Substitutions

This recipe calls for simple, accessible ingredients. Here's what you'll need:

• 30g unsalted butter, melted and cooled slightly, plus extra for greasing
• 210g jumbo rolled oats
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp fine sea salt
• 1 large egg
• 60ml maple syrup, plus extra to serve
• 500ml coconut drinking milk
• 1 tsp vanilla extract
• 100-120g morello cherries in syrup, drained, or cherry compote or jam
• 30g flaked almonds
• Icing sugar, for dusting (optional)
• Yoghurt or cream, to serve

If you don't have morello cherries, any fruit compote or jam will work. Adjust sweetness by adding more or less maple syrup. For a vegan version, substitute the egg with a flax egg and use coconut oil instead of butter.

Step-by-Step Instructions

Preheat the oven to 195C (175C fan)/385F/gas mark 5. Grease a baking dish with butter. In a large bowl, mix the oats, baking powder, cinnamon, and salt. In another bowl, whisk the egg, maple syrup, coconut milk, and vanilla extract. Combine wet and dry ingredients, then fold in the melted butter. Pour the mixture into the prepared dish. Drain the cherries and dot them over the oats. Sprinkle flaked almonds on top. Bake for 45 minutes until golden and set. Allow to cool slightly before serving. Dust with icing sugar if desired, and serve with yoghurt or cream and a drizzle of maple syrup.

Comparison: Baked Oats vs. Traditional Oatmeal

Key Takeaways

• Baked oats with morello cherries and almond offer a delicious way to enjoy oats with a twist.
• The recipe is adaptable; use any fruit compote or jam you have on hand.
• It's a make-ahead dish, perfect for busy mornings or brunch gatherings.
• Morello cherries provide a tart contrast to the sweet, creamy oats.
• Almonds add healthy fats and a satisfying crunch.

FAQ

In conclusion, Helen Goh's baked oats with morello cherries and almond is a versatile, delicious recipe that's perfect for any time of day. Its combination of tart cherries, nutty almonds, and creamy coconut milk makes it a standout dish. Whether you're looking for a hearty breakfast or a comforting dessert, this recipe delivers. Try it today and enjoy the delightful flavors of baked oats with a fruity twist.