Cherry Bakewell baked oats recipe
 All the delightful flavours of a Bakewell tart in a warming, filling breakfast – sure to be a new weekday winner! 100g/3½oz rolled oats 1 tsp baking powder 50g/1¾oz ground almonds 1 medium banana, roughly chopped1 tsp almond extract 2 large free-range eggs 1 tbsp maple syrup 125g/4½oz frozen cherries 50g/1¾oz cherry or raspberry jam20g/¾oz flaked almonds½ tbsp icing sugar, to serve (optional)pinch salt 100g/3½oz rolled oats 1 tsp baking powder 50g/1¾oz ground almonds 1 medium banana, roughly chopped 1 tsp almond extract 2 large free-range eggs 1 tbsp maple syrup 125g/4½oz frozen cherries 50g/1¾oz cherry or raspberry jam 20g/¾oz flaked almonds ½ tbsp icing sugar, to serve (optional) pinch salt Method Preheat the oven 200C/180C Fan/Gas 6.Place the oats in a food processor or blender and blend on high until a coarse flour forms. Add the baking powder and ground almonds and pulse briefly to combine.Add the banana, almond extract, eggs, maple syrup and a pinch of salt to the flour and blend again until a smooth batter is created. In a separate bowl, stir together the frozen cherries and jam. Pour the oat batter into an ovenproof dish (around 21x17cm/8x7in) then spoon over the cherry jam mixture. Sprinkle the dish with the flaked almonds and bake for 20–25 minutes.Once risen and golden, remove from the oven and allow to sit for a couple of minutes. If desired, sprinkle with icing sugar. Spoon into bowls and serve with a dollop of créme fraîche or yoghurt, if you like. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Place the oats in a food processor or blender and blend on high until a coarse flour forms. Add the baking powder and ground almonds and pulse briefly to combine. Place the oats in a food processor or blender and blend on high until a coarse flour forms. Add the baking powder and ground almonds and pulse briefly to combine. Add the banana, almond extract, eggs, maple syrup and a pinch of salt to the flour and blend again until a smooth batter is created. Add the banana, almond extract, eggs, maple syrup and a pinch of salt to the flour and blend again until a smooth batter is created. In a separate bowl, stir together the frozen cherries and jam. In a separate bowl, stir together the frozen cherries and jam. Pour the oat batter into an ovenproof dish (around 21x17cm/8x7in) then spoon over the cherry jam mixture. Sprinkle the dish with the flaked almonds and bake for 20–25 minutes. Pour the oat batter into an ovenproof dish (around 21x17cm/8x7in) then spoon over the cherry jam mixture. Sprinkle the dish with the flaked almonds and bake for 20–25 minutes. Once risen and golden, remove from the oven and allow to sit for a couple of minutes. If desired, sprinkle with icing sugar. Spoon into bowls and serve with a dollop of créme fraîche or yoghurt, if you like. Once risen and golden, remove from the oven and allow to sit for a couple of minutes. If desired, sprinkle with icing sugar. Spoon into bowls and serve with a dollop of créme fraîche or yoghurt, if you like. Recipe tips This is a brilliant meal-prep recipe to help with early weekdays brekkies. Once baked, allow the oats to completely cool. They can then be sliced into portions, stored in the fridge in an airtight container and enjoyed within 4 days. A portion of these oats can be gently reheated in the microwave for just 10–20 seconds.