Cherry Bakewell Porridge Recipe
Photo by Jen Rich
Serves 1

Cherry Bakewell Porridge


I always add some protein and a portion of fruit to my oats so this pairing of nutrient packed cherries and almonds seemed like a perfect porridge topping.

Cherries are a source of fibre, vitamin C, potassium and potentially anti-inflammatory polyphenols and when they are in season (July) I’ll use fresh ones to make my cherry compote but frozen cherries are a good option for other times of year.

You can leave out the almond extract if you’d prefer a more subtle flavour.

  • 50g rolled oats
  • 300ml almond milk (or milk of your choice)
  • ¼ tsp almond extract (optional)
  • 1-2 tbsp cherry compote
  • 4-5 fresh cherries
  • A handful flaked almonds

Pour the oats and milk into a pan and bring to the boil, stirring continually. Reduce heat and simmer for 5-6 minutes, stirring regularly until thickened into a creamy porridge. Stir in the almond extract, if using, and serve topped with the cherry compote, fresh cherries and flaked almonds.

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