Sour Cherry Baked Oats

Soft baked oats with tart sour cherries, grated apple, and a 3-ingredient chocolate ganache. Blended oat batter, one bowl, 25 minutes.

Prep Time10

Cook Time15

Total Time25

Servings:

Calories: 277kcal

To begin, preheat your oven to 180°C (or 160°C for fan ovens, Gas Mark 4).
In a spacious mixing bowl, combine the eggs, milk, double cream, granulated sugar, and vanilla extract. Stir the ingredients together until they are thoroughly mixed and the sugar has dissolved.
2 eggs, ½ cup milk, 3 tbsp heavy cream, 1 tbsp granulated sugar , 1 tsp vanilla extract
Next, transfer the oats, salt and baking powder into a blender. Pulse the oats until they reach a flour-like consistency. Once achieved, add this oat mixture to the wet ingredients in the bowl. Stir until everything is well combined. Then, gently fold in the diced apples or any other fruits you prefer.
1 ½ cups oats, 1 ½ tsp baking powder, a pinch of salt, 2 apples (or banana/pear), ½ cup sour cherries
Prepare your baking dish by lightly oiling a ceramic dish or six ramekins. Pour the batter into the prepared dish(es), distributing it evenly.
Place the dish(es) in the preheated oven and bake for approximately 15-20 minutes. Keep an eye on them, ensuring they rise nicely and spring back when gently pressed.
Once baked, remove them from the oven and allow them to cool slightly. Serve with chocolate ganache, yogurt, or additional fresh fruits, depending on your preference.

Drain jarred or thawed frozen cherries well before adding — excess liquid makes the centre wet and it won't set properly.

Blend old-fashioned rolled oats, not instant. Instant oats are pre-cooked and give a gummier result.

Rest the batter for 5 minutes before baking. The oat flour absorbs the liquid fully and the texture is lighter.

Press the centre at 15 minutes — if it springs back it's done. If it leaves an indent, give it 3 more minutes.

Store ganache separately from the baked oats. Ganache stored on top makes the surface wet overnight.