Cherry Bakewell Porridge
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).
Ingredients
For Cherry Compote:
- 50 g frozen cherries
- 1 teaspoon sugar
For Porridge:
- 50 g rolled oats aka porridge oats
- 250 ml 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
Calories: 431kcalCarbohydrates: 64gProtein: 20gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 8mgSodium: 111mgPotassium: 773mgFiber: 8gSugar: 26gVitamin A: 1170IUVitamin C: 5mgCalcium: 417mgIron: 3mg
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