Baked oatmeal pudding with cherries and yoghurt
Similar to the traditional French dish clafoutis, this dish is easy to prepare and can be made at different times of the year by changing the fruit to whatever is in season. Very simple and tasty, especially when eaten still warm from the oven.
Ingredients
1½ cups rolled oats
250ml water
pinch salt
500ml almond milk
1 vanilla bean, split
½ cup coconut sugar
2 cups Greek yoghurt, plus extra to serve
2 eggs
400g sweet cherries, pitted
Method
1. In a medium-sized bowl, cover the oats with the water and the salt. Cover and refrigerate overnight.
2. Place the soaked oats into a heavy-based pot along with the almond milk and the seeds from the vanilla bean. Bring to the boil and then lower to a gentle simmer. Cook for 10 minutes. Remove from the heat and allow to cool for 30 minutes.
3. Preheat oven to 170C and grease a glass or ceramic baking dish.
4. Whisk the coconut sugar, yoghurt and eggs into the oat mix until smooth. Pour into baking dish and top with the cherries.
5. Bake for 50 minutes or until the top is browned and set. Remove from the oven and allow to finish setting for 10 minutes. Serve with Greek yoghurt.
Styling Natalie James
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