Cherry Bakewell Porridge

Cherry Bakewell porridge recipe

Don’t you just love it when breakfast turns into dessert??

This recipe for Cherry Bakewell porridge is the perfect excuse to whip out the saucepan in the morning.


Sweet, Wholesome, Comforting

There are quite a few versions of Cherry Bakewell porridge all over the internet.

However, that didn’t stop me from feeling pretty ace when I realised adding a touch of almond extract to things could make them taste like Battenberg. And, of course – Cherry Bakewell treats.

Easy cherry bakewell porridge recipe

My recipe is simple, easy, and takes virtually no more time than your regular bowl of porridge.

It’s also vegan, low in fat and refined sugar, and high in those complex carbohydrates that will keep you fuelled throughout the morning.

Throw on some cherries, which are high in vitamin C, fibre, antioxidants and cancer-fighting compounds, and you’ve got yourself a pretty delightful meal to kickstart your day.


The Wonders of Porridge

Though I don’t eat much porridge during the summer, it quickly becomes one of my go-to breakfasts once in winter.

Vegan cherry bakewell porridge

Though oats are a pretty fantastic base for a satisfying breakfast, their neutral taste makes them ideal for creating all kinds of yummy combos.

As a result, I like to get kind of creative. I start to think up all different ways that a person who maybe doesn’t normally like porridge (*cough* heathen *cough*) might actually start to like it.

One sure way to make a person like anything healthy is to make it taste like dessert. And so most of my porridge creations tend to lean that way.

If you’re looking for a way to jazz up your usual porridge or oatmeal, this recipe might just be the way.

And the best part is that the ingredients can be combined and soaked overnight, for an overnight oats recipe that’s just as tasty.


Cherry Bakewell Porridge Recipe

Serves: 1

This porridge is so quick and easy, you can literally be eating it within five minutes.

If you’d like to save more time, the cherries can be kept raw and scattered on at the end. However, taking just two minutes to saut√© them in a pan will bring out their rich juices. giving the porridge even more flavour.

Cherry Bakewell porridge


  • 1/2 cup oats
  • 1 cup non-dairy milk (or water)
  • Small handful fresh/frozen cherries, stones removed
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1 tsp coconut sugar, or sweetener of choice
  • Flaked almonds to top (optional)



On the hob:

  1. Place the oats and milk/water into a small saucepan.
  2. Bring to a low boil and then simmer for 4 mins, or until the oats are cooked and the porridge is of a creamy consistency.
  3. Whilst the porridge cooks, place the cherries in a separate pan and heat them gently for two minutes on a very low heat, so that they soften and they release their juices.
  4. When the porridge is cooked, stir in the almond and vanilla extracts.
  5. Serve in a bowl and top with coconut sugar, the cherries and flaked almonds (if using).


In the microwave:

  1. Place the oats and milk into a bowl and microwave on high for 1:30.
  2. In the meantime, heat the cherries gently in a pan for a couple of minutes on a very low heat, so that they soften and release their juices.
  3. Take out the porridge, stir, and add the almond and vanilla extracts.
  4. Microwave for 1 minute more.
  5. Serve in a bowl and top with coconut sugar, the cherries and flaked almonds (if using).

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