Chef Helen Goh has released a new recipe for baked oats, incorporating morello cherries and almond. The dish is described as a flapjack-style oaty bake, flavoured with maple syrup and dotted with sour cherries.
Goh notes that morello cherries are a dark, tart variety of sour cherry, chosen for their intense flavour and acidity which holds up well to baking. She pairs them with almonds and coconut drinking milk. The recipe suggests using whole fruit in syrup, drained and dotted over the oats, or a fruit compote or jam.
The recipe details a preparation time of 10 minutes and a cooking time of 45 minutes, plus cooling. It is designed to serve between four and six people.