Helen Goh’s recipe for baked oats with morello cherries and almond | The sweet spot

This moreish, flapjack-style oaty bake, flavoured with maple syrup and dotted with sour cherries, works as well for dessert as it does for breakfast I’ve been making versions of these baked oats ever since discovering Heidi Swanson’s recipe in Super Natural Every Day .

This is my favourite store-cupboard version, for when stone fruit and berries have slipped out of season. Morello cherries are a dark, tart variety of sour cherry, with an intensity of flavour and bright acidity that stand up particularly well to baking. I love them here paired with almonds and coconut drinking milk (the light kind sold in cartons, not the…