If you fancy something a bit different for a luxurious weekend breakfast, this is ideal. You can prepare it all the night before and it’s then just an assembly job in the morning. I’d recommend making extra cherry sauce – it’s lovely spooned over Greek yoghurt, or served with ice cream.
Makes 2 portions
- 70g porridge oats
- 2 tablespoons ground almonds
- 2 tablespoons golden caster sugar
- 150 ml semi-skimmed milk
- 1 teaspoon almond essence
- 200g fresh cherries
- A few toasted flaked almonds
You will need to start this the evening before you want to serve it – the clue’s in the name. Start by de-stoning the cherries; the easiest way to do this is to poke the stones out using a chopstick. Be warned – it can get a little messy, don’t do this whilst wearing a white shirt!
Put the cherries into a pan with one tablespoon of golden caster sugar and two tablespoons of water. Cook gently until the sugar has dissolved, then turn the heat up and bring it to a boil. Let it bubble vigorously for about 5 minutes, then turn the heat off and leave it to cool. By now you should have soft, glossy cherries and a vibrant purple sauce.
Scoop out the six plumpest cherries, set aside, and put the remaining cherries and sauce into a blender or mini-chopper and whizz up until smooth. Return the blitzed cherry sauce to the pan and simmer until reduced and thickened – this will take about 5 mins.
Mix the oats and ground almonds in a Tupperware container and stir in the remaining tablespoon of golden caster sugar. Add the milk and almond essence and stir well, then put this into the fridge overnight to rest.
When you’re ready to serve the oats, take the container out of the fridge and give it a good stir. Spoon into serving glasses, ladle over some of the lovely cherry sauce and top with the reserved cherries.