Coconut, almond + cherry baked oatmeal


Exam season is well and truly upon us, involving very early days at the library.  Quite dull, yes.  Getting up when it’s dark is not at all ideal, but some warm breakfast and a cup of Earl Grey tends to make the experience a little less daunting.

I understand that cherries are not exactly in season but a recent trip to Sainsbury’s tempted me with a £1 offer for a container – an offer I could not refuse (Godfather quote, holla).  Some left-over coconut milk and my staple almonds got me thinking of some breakfast ideas, to make the cherries go further than merely using it as a revision snack.

There are so many oat/porridge recipes I really want to try in the next few weeks, to make my healthy breakfasts more interesting.  Here’s one of them.  There are a lot of vegan/GF/paleo versions out there, but some of the ingredients are not readily available to me/exam revision is getting in the way of any proper grocery shopping from occurring.

The result is a nutty, cake-like awesomeness.  Really good for revving a sleepy you in the morning!  I liked the fact that though it is not very sweet, the flavour combination makes it seem as though you are having dessert for breakfast… not a bad situation to find yourself in first thing in the morning.

Loosely based on epicurious’ recipe.

Coconut, almond + cherry baked oatmeal

Serves 4


½ cup rolled oats

1 tsp baking powder

2 tbsp desiccated coconut

1 tbsp melted butter

1tbsp maple syrup

1 egg

¾ cup coconut milk

¼ cup roughly chopped almonds

¾ cup halved and stoned cherries, plus more to decorate


  1. Pre-heat oven to 200°C. Butter your baking dish or line with parchment paper.
  2. In one bowl, add and whisk the wet ingredients together: melted butter, maple syrup, egg, and coconut milk.
  3. In another bowl, add and mix the dry ingredients together: rolled oats, baking powder, desiccated coconut, and half of the almonds.
  4. Add the wet ingredients to the bowl with dry ingredients in. After careful mixing, add the cherries. Mix.
  5. Place the mixture onto the baking dish; add the rest of the chopped almonds on top and any cherries for decoration, if using.
  6. Bake for 40-45 minutes on a middle shelf in the oven, until the top is golden.
  7. Let it cool a little once baked.  Best served warm.


You can easily make it GF/vegan/paleo by omitting the eggs, butter and rolled oats and use GF oats and addition of flaxseed instead.

P.S. : Breakfast recipes will definitely be in high abundance in this blog!


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