Cherry Almond Baked Oats (Vegan Gluten-Free)
These Cherry Almond Baked Oats are cakey, delicious and made in one dish – perfect for a breakfast that tastes like dessert. They are high in protein, fibre and are naturally plant-based and gluten-free.
I love making baked oats for breakfast and to have as a snack in the afternoons or evening, and this combination of cherry and almond feels like Cherry Bakewell Tart in every bite. There are lots of juicy cherries inside and on top of these oats as well as a layer of crunchy golden flaked almonds. I love serving it warm with extra coconut yoghurt and almond butter, but it is also great cold, enjoyed like a soft oaty flapjack.
Why will I love these oats?
These baked oats are really special:
- Cakey, fruity and nutty
- Sticky and naturally sweetened
- Taste like cake or tart for breakfast
- Ideal for meal prep
- Can be enjoyed warm or cold
- Packed with protein
- High in fibre and antioxidants
- Naturally vegan, egg-free and dairy-free
- Also gluten-free
- Easily nut-free (skip the almonds)
- A great breakfast or brunch with friends
- Delicious as dessert or a snack
- Made in one dish
- Ready in 30 minutes
If you already love the sound of these oats, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourites in the “shop the recipe” section below.
For the oats:
- Ripe banana or applesauce: the riper the banana, the sweeter they are the softer they are to mash. For a banana-free version, use unsweetened applesauce.
- Plant based milk: any dairy-free milk is great like oat, almond, soya or rice.
- Coconut yoghurt: the thicker and creamier, the better. I use the original or vanilla Cocos Organic yoghurt.
- Almond butter: make sure it’s smooth and runny.
- Chia seeds: to help bind the mix and add some omega-3 fatty acid goodness.
- Almond extract: for the classic almond flavour.
- Rolled oats: make sure these are gluten-free, where needed.
- Vegan vanilla protein powder: to add a boost of protein and a lovely texture.
- Baking powder: for the rise.
- Cherries: pit and slice the cherries in half to make each bite of these really fruity. Most cherries are for inside the bake, and some are for on top. I have used the delicious sweet and crispy Picota cherries here which are naturally stalkless and currently in season until end of August.
As for the topping:
- Extra almond butter: for swirling through on top before they oats go in the oven.
- Flaked almonds: layer these on top to turn golden and crunchy once baked, like the top of a dessert.
I like to serve these oats with more almond butter, coconut yoghurt, fresh cherries and flaked almonds.
Are these gluten-free and nut-free?
These are naturally gluten-free as long as you use gluten-free certified oats. To make them nut-free, swap the almond butter for sunflower seed butter or tahini and skip the almonds on top.
How do I make them?
These are ready to make in a few steps:
- Mash the banana into a dish: and add in the other wet ingredients.
- Stir well to combine: and pour in the dry ingredients.
- Stir again to a thick mixture: and fold in the cherries.
- Smooth over the top and drizzle on almond butter: and swirl through.
- Press in extra cherries and flaked almonds: to make an even layer.
- Bake for 30 minutes: until golden.
- Slice and serve with yoghurt, almond butter and cherries: or allow to cool and eat cold.
How long will they last?
Once cool, keep these oats in the fridge for 2-3 days in a sealed container or in the freezer, wrapped well, for 1 month. Allow to defrost before eating cold or warming back up in the oven or microwave.
What else can I try?
For other baked oats and breakfast ideas:
- Lemon and Blueberry Chia Baked Oats
- Granola Breakfast Cups
- Tiramisu Blended Chia Oat Pots
- Chocolate Coconut Berry Baked Oats
- Sticky Toffee Apple Baked Oats
Cherry Almond Baked Oats (Vegan Gluten-Free)
These Cherry Almond Baked Oats are cakey, delicious and made in one dish – perfect for a breakfast that tastes like dessert. They are high in protein, fibre and are naturally plant-based and gluten-free.
Ingredients
For the Oats:
- 1 ripe banana (or 100g applesauce)
- 120ml plant-based milk
- 100g thick coconut yoghurt
- 1 tbsp runny smooth almond butter
- 1 tbsp chia seeds
- ½ tsp almond extract
- 120g rolled oats
- 30g vegan vanilla protein powder
- ½ tsp baking powder
- 160g cherries, pitted weight and in half
For the Top:
- 2 tbsp runny, smooth almond butter
- 20g flaked almonds
To Serve:
- Coconut yoghurt, Almond butter, Cherries, Flaked almonds
Instructions
- Preheat the oven to 160Fan/180ºC and have a baking dish to hand.
- Mash the banana into the dish until smooth and pour in the milk, yoghurt, almond butter, chia seeds and almond extract until smooth.
- Add in the oats, protein powder, baking powder and stir until smooth and thick.
- Fold in most of the cherries and smooth over the top.
- For the top, drizzle over the almond butter and swirl through. Place on the rest of the cherries and sprinkle with the flaked almonds.
- Bake for 30 minutes, until risen and golden. Allow to rest for 10 minutes.
- Slice and serve warm, or allow to cool and serve cold. Add some extra yoghurt, almond butter, cherries and flaked almonds.
- Keep leftovers in the fridge in a sealed container for 2-3 days or in the freezer for 1 month. Allow to defrost and enjoy cold or warm back up.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Cherry Almond Baked Oats so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With cherry almond love x
p.s. this recipe was first made with Picota Cherries but this blog post is not sponsored and all opinions are my own.
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