Recipe: Cherry and Almond Baked Porridge
2½ cups whole rolled oats (not quick or instant)
1¾ cups almond milk
½ cup melted coconut oil or butter
4 whole eggs
½ cup honey
1 tsp baking powder
½ tsp salt
3 tsp cinnamon
2 tsp almond extract
1 cup dried cherries
1 cup chopped almonds
1 Mix the oats and almond milk together in a 23cm x 33cm glass dish that has a lid at breakfast time, the day before you need it. Cover and allow to rest at room temperature for 24 hours.
2 The night before, beat the oil, sweetener and eggs until glossy in a food processor. Add the baking powder, salt, cinnamon and vanilla.
3 Transfer the mixture to the glass dish of soaked oats. Add the cherries and almonds. Stir to combine. Cover the dish again and leave in the refrigerator overnight.
4 In the morning, place the glass dish, uncovered, straight from the fridge into a cold oven. Then heat the oven to 180C.
5 Bake for 30 to 40 minutes until a knife inserted into the centre comes out clean.
6 Serve with warmed almond milk and honey.