Cherry Bakewell Baked Oats

Cherry Bakewell Baked Oats

Cherry Bakewell has always been one of my favourite kind of sweet treats, so it was only right that I create a cherry bakewell baked oats dedicated to it! I still can’t believe how well these turned out, they have that moist texture that a bakewell slice does, with the delicious almond flavour, toasted flaked almonds and sweet, juicy cherries.


Bakewell Tart for Breakfast? YES!

Bakewell Tarts are quintessentially British, aren’t they? They are a firm favourite of the general public over here – and for good reason! They’re absolutely delicious.

Well, I’ve only gone and made a breakfast-friendly version of a Bakewell Tart, haven’t I?! But not only that, they aren’t terribly bad for you either! And not only that, they’re vegan too!


Cherry Bakewell Baked Oats

Cherry Bakewell Baked Oats Ingredients

Ripe bananas: Ripe bananas add a natural sweetness and moisture, helping to bind everything together and create a deliciously soft texture.

Rolled oats: Oats provide a fibre-rich base for all the delicious flavours!

Ground almonds: Ground almonds give a lovely almond flavour and add moisture and richness.

Almond extract: A concentrated burst of almond flavour that perfectly complements the cherry and almond elements.

Almond butter: Adding a luxurious nutty richness and creaminess, while also helping to bind everything beautifully. (Cookie&Kate made a wonderful homemade Almond Butter!)

Baking powder: This leavening agent helps the baked oats rise and creates a light and fluff(ier) texture.

Salt: A touch of sale enhances and balances out all the sweet and nutty flavours.

Maple syrup (or sweetener of choice): Adds the perfect level of sweetness to complement the cherries and almonds.

Milk of choice (I like oat or soya milk): The liquid that brings everything together into a pourable batter. Plant-based milks keep it vegan-friendly; and I’ve attached a video below on how to make your own Almond Milk!

Fresh or frozen cherries: The berries give the recipe that lovely fruity flavour synonymous with Cherry Bakewell (oh, and a lovely jammy texture!)

Flaked almonds for topping: Flaked Almonds give the bakewell baked oats that ‘crunch’ and reinforce those irresistible almond notes.


How to Make Your Own Almond Milk

Here’s a great video on how to make Almond Milk at home.

I’ve also tried my hand at it too! It’s super easy and the end-product is just lovely!

Cherry Bakewell Baked Oats

How to Make My Baked Oats Recipe

Let’s start by preheating your oven to 180°C and greasing an 8×8″ baking tin (or a similar size) with a little oil or cooking spray… This will ensure easy release once baked.

In a large bowl, mash the ripe bananas until smooth and lump-free.

Next up, add in the rolled oats, ground almonds, almond extract, almond butter, baking powder, salt, and maple syrup (or sweetener of choice).

Mix everything together until well combined, but PLEASE PLEASE PLEASE be careful not to over-mix!

Very gradually, pour in the milk of your choice while stirring, until you have a luscious, pourable batter consistency.

Gently fold in the fresh or frozen cherries..

Again, being careful not to over-mix.

Transfer the batter to your prepared baking tin, smoothing out the top with a spatula or spoon.

Dot a few extra cherries on top to make things nice and pretty, then sprinkle over the flaked almonds.

Bake for 35-40 minutes, until the oats are lightly golden and a toothpick inserted in the centre comes out clean.

Remove the baked oats from the oven and let cool for 5 minutes before slicing.

Once cooled slightly, you can slice the baked oats into 4-6 portions, depending on your desired serving size.

Dust with a light layer of icing sugar for a pretty finishing touch (if desired)


Cherry Bakewell Baked Oats

Cherry Bakewell Baked Oats

Georgina Burgess
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast, Healthy Snack
Servings 6

Ingredients
  

  • 2 ripe bananas
  • 180 grams rolled oats
  • 80 grams ground almonds
  • 2 tsp almond extract
  • 2 tbsp almond butter
  • 1 tsp baking powder
  • 1 pinch salt
  • 2 tbsp maple syrup or sweetener of choice
  • 350 ml milk of choice I like oat or soya milk
  • 2 handfuls fresh or frozen cherries
  • Handful Flaked Almonds for topping
  • Icing sugar for dusting on top (optional)

Instructions
 

  • Preheat the oven to 180C and grease a 8×8" or similar tin
  • In a large bowl (or in the tin) mash the bananas. Then add the rest of the ingredients (apart from the cherries and flaked almonds) and mix together until well combined
  • Stir in the cherries, smooth over the top and add a few on top too. Sprinkle over some flaked almonds and place in the oven to bake for 35-40 minutes.
  • Remove and let cool before slicing into portions (your choice of size – you can slice into 4 or 6 portions)
    Store in an airtight container for upto 4-5 days in the fridge.

Love Baked Oats Recipes? Give These a Try!

Many of you love my Biscoff Bakes Oats recipe, but did you know I’ve got LOADS more?!

Well here they are…

Mango Blended Oats (With A White Chocolate Shell!)
Check out this recipe
Mango Blended Oats (With A White Chocolate Shell!)
Cherry Bakewell Baked Oats
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Cherry Bakewell Baked Oats
Chocolate Chip Pumpkin Baked Oats
Check out this recipe
Chocolate Chip Pumpkin Baked Oats
Lemon & Blueberry Baked Oats
These Lemon & Blueberry Baked Oats are the perfect Spring and Summer time meal prep-able breakfast. Lemon & Blueberry is one of my all-time favourite flavour combinations, and I've been wanting to try it in baked-oat form for so long! These Baked Oats taste like you're having a Lemon & Blueberry Muffin for breakfast, what's not to love?!
Check out this recipe
Lemon & Blueberry Baked Oats

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2 Comments

  1. 5 stars
    My bride and I were having a game night with friends and I wanted to make something a little sweet but healthy as well. This was spot on! Everyone loved it. Only bad thing was none of it was left for breakfast today. Guess I’ll have to make more!

  2. 4 stars
    This is very good! But I totally missed the part were this is a baked oatmeal before I baked it! Now I see and am not sure how I made the mistake. I’m not usually a fan of baked oatmeal but this one is definitely a keeper. Maybe the addition of almond flour helps? Either way I will be making it again. I used soy milk but will add some protein powder next time because I always add protein powder when I can. Thank you.

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