Bakewell, but for breakfast. Creamy oats layered with sweet syrupy cherries, crunchy toasted almonds and a dreamy almond butter topping. Need we say more?
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Serves
4
Flaked Almond
Jumbo Oat
Semi-Skimmed Milk
Greek Yoghurt
Vanilla Extract
Almond Extract
Protein Powder
Almond Butter
Maple Syrup
Pitted Frozen Cherries
Salt
Serves
4
Flaked Almond
Jumbo Oat
Semi-Skimmed Milk
Greek Yoghurt
Vanilla Extract
Almond Extract
Protein Powder
Almond Butter
Maple Syrup
Pitted Frozen Cherries
Salt
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Step 1.
Heat the oven to 180°C fan.
Step 2.
Spread the flaked almonds onto a baking tray and toast for 12 mins until golden. Set aside.
Step 3.
Chuck the oats into a bowl with the yoghurt, milk, vanilla extract, half the almond extract and the protein powder, if using. Mix well to combine, then set aside.
Step 4.
In a small bowl, stir together the almond butter, the remaining almond extract, two-thirds of the maple syrup and a pinch of salt. Set aside.
Step 5.
Tip the frozen cherries into a small saucepan with the rest of the maple syrup. Set over a low-medium heat and cook until the cherries have defrosted and are starting to release their juices. Roughly mash with a potato masher, leaving a few chunky bits.
Step 6.
Spoon the cherry mixture into the bottom of your containers. Top with the oats, then drizzle over the almond butter mixture. Finish with a scattering of toasted flaked almonds.
Step 7.
Cover and place in the fridge overnight.
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