The cherry bakewell tart is a beloved icon of the British bakery. We’ve taken all the best bits and put it into a big, bold bowl of breakfast with a quite literal cherry on top.
100g Mornflake Superfast Oats
360ml almond milk
2 tbsp ground almonds
1 tbsp chia seeds
2 tsp maple syrup, or sweetener of choice
1 tsp almond extract
Fresh cherries, pitted
Flaked almonds, toasted
2 tbsp smooth almond butter
Put all of the ingredients for the cherry bakewell oats into a large bowl, and stir to combine.
Place in the fridge and leave to thicken for a couple of hours, or overnight.
Divide the oats between two bowls, and serve with fresh pitted cherries, almond butter and toasted flaked almonds.
Note: to turn this recipe into warm porridge, simply add an additional 360ml of almond milk and cook over a medium heat, until thick and creamy.