Helen Goh’s recipe for baked oats with morello cherries and almond | Breakfast

I’ve been making versions of these baked oats ever since discovering Heidi Swanson’s recipe in Super Natural Every Day. This is my favourite store-cupboard version, for when stone fruit and berries have slipped out of season. Morello cherries are a dark, tart variety of sour cherry, with an intensity of flavour and bright acidity that stand up particularly well to baking. I love them here paired with almonds and coconut drinking milk (the light kind sold in cartons, not the rich tinned variety). The cherries I use are whole fruit in syrup, which I drain and dot over the oats – they remain distinct while becoming deliciously jammy as they bake. Almost any fruit compote or jam will work here, though, so choose your favourite.

Baked oats with morello cherries and almond

Jarred cherries come in many forms, so if yours is more like a compote or jam, simply add it in small teaspoonfuls instead.

Prep 10 min

Cook 45 min, plus cooling

Serves 4-6

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

Heat the oven to 195C (175C fan)/385F/gas 5½ and lightly grease a 26cm ovenproof dish that’s about 5-6cm deep – the oat mixture will form a fairly shallow layer.

Put the oats, baking powder, cinnamon and salt in a medium bowl, mix well, then tip into the greased dish. In a large jug, whisk the egg, maple syrup and melted butter, then add the coconut drinking milk and vanilla, and whisk again to combine. Pour this evenly over the oats, then gently press down any oats that remain dry.

Dot the drained cherries evenly over the oats. If using a thicker compote or jam, drop small teaspoonfuls over the surface, then use the tip of the spoon to drag each one out slightly, creating ripples rather than deep pools. Scatter over the flaked almonds.

Bake for about 30 minutes, until golden on top and just set in the centre. Leave to stand for five to 10 minutes before serving, dusted with icing sugar if you like, and with yoghurt or cream and a little extra maple syrup alongside.