If you love Cherry Bakewell tarts, why not have them for breakfast - without the guilt? This delicious breakfast takes all the best bits-the nutty almonds, the sweet yet slightly tart cherries, and the comforting warmth of oats-and turns them into a bowl of Cherry Bakewell Porridge that's basically dessert for breakfast (but, you know, acceptable).
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Love cherries for breakfast? Try our White Chocolate Cherry Scones next!
Ingredients and Substitutes
Here's what you'll need for this cherry bakewell porridge:
- rolled oats: a.k.a. porridge oats.
- milk: we used almond milk to go with the cherry bakewell theme, but dairy or other non-dairy milk types will work.
- sweetener: either sugar, honey, maple syrup or other sweetener of your choice.
- ground almonds: a.k.a. almond flour.
- almond extract: also known as almond essence. Optional, but recommended.
- cherries: we typically use frozen cherries (sour or black cherries) to make a cherry compote, but fresh cherries will go well too. Alternatively, use a large spoonful of cherry jam or add a handful of dried cherries with the oats and milk.
- flaked almonds: also known as almond flakes.
Find the quantities, instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Optional Step: Toast The Almonds. Simply place the flaked almonds in a dry frying pan and toast until slightly browned.
2. Make The Cherry Compote. In a small saucepan, add the frozen black or sour cherries with a tablespoon of water and a teaspoon of sugar. Place the lid on, and cook over low-medium heat for approximately 5 minutes. Uncover the bowl and continue cooking, stirring occasionally, for another 5-8 minutes until the cherries thaw completely and release juices. Set it aside. Cherry compote can be made up to 5 days ahead of time and gently reheated (or not).
3. Make The Porridge. Add the oats, milk and sugar or maple syrup to a small pan, and set it over low-medium heat. Cook, stirring occasionally for 8-10 minutes, until the desired consistency is reached. Take it off the heat and stir in the ground almonds and almond extract.
4. Serve the porridge with a swirl of cherry compote and toasted almonds on top.
Oat Breakfast Ideas
Love oats for breakfast? From sourdough granola and overnight cherry oats to the best baked oats, I've got plenty of delicious recipes to keep your mornings interesting!
- Sourdough Granola (Maple and Pecan Granola With Discard)
- Matcha Overnight Oats: Easy Make-Ahead Breakfast
- Baked Oats For One (Lemon & Raspberry Baked Oats)
- Overnight Cinnamon Oats
- Carrot Cake Porridge
- Cinnamon Apple Porridge (In 15 Minutes)
- Sweet Potato Porridge (Simple Autumn Breakfast Recipe)
- Creamy Banana Porridge
Cherry Bakewell Porridge
Ingredients
For Cherry Compote:
- 50 g (2 oz) frozen cherries
- 1 teaspoon sugar
For Porridge:
- 50 g (¼ cups) rolled oats aka porridge oats
- 250 ml (1 cups) milk we used almond milk
- 1 teaspoon sugar or maple syrup
- 1 tablespoon ground almonds aka almond flour
- ¼ teaspoon almond extract/essence optional
- 1 tablespoon flaked almonds toasted
Instructions
- Optional Step: Place the flaked almonds in a dry frying pan and toast until slightly browned.
- In a small saucepan, add the frozen black or sour cherries with a tablespoon of water and a teaspoon of sugar. Cover with a lid and cook over low-medium heat for about 5 minutes. Uncover and continue cooking, stirring occasionally, for another 5-8 minutes until the cherries thaw completely and release their juices. Set aside. (Cherry compote can be made up to 5 days ahead and gently reheated or served cold.)
- Add the oats, milk, and sugar or maple syrup to a small pan over low-medium heat. Cook, stirring occasionally, for 8-10 minutes until the desired consistency is reached. Remove from heat and stir in the ground almonds and almond extract.
- Spoon the porridge into a bowl, swirl in the cherry compote, and sprinkle with toasted almonds. Enjoy!
Video
Nutrition
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