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Cherry Bakewell baked oats

Cherry Bakewell baked oats
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

All the delightful flavours of a Bakewell tart in a warming, filling breakfast – sure to be a new weekday winner!

By Helen Upshall

Shopping list

Ingredients

Recipe tips

Method

  1. Preheat the oven 200C/180C Fan/Gas 6.

  2. Place the oats in a food processor or blender and blend on high until a coarse flour forms. Add the baking powder and ground almonds and pulse briefly to combine.

  3. Add the banana, almond extract, eggs, maple syrup and a pinch of salt to the flour and blend again until a smooth batter is created.

  4. In a separate bowl, stir together the frozen cherries and jam.

  5. Pour the oat batter into an ovenproof dish (around 21x17cm/8x7in) then spoon over the cherry jam mixture. Sprinkle the dish with the flaked almonds and bake for 20–25 minutes.

  6. Once risen and golden, remove from the oven and allow to sit for a couple of minutes. If desired, sprinkle with icing sugar. Spoon into bowls and serve with a dollop of créme fraîche or yoghurt, if you like.

Recipe tips

This is a brilliant meal-prep recipe to help with early weekdays brekkies. Once baked, allow the oats to completely cool. They can then be sliced into portions, stored in the fridge in an airtight container and enjoyed within 4 days.

A portion of these oats can be gently reheated in the microwave for just 10–20 seconds.