Brief
Helen Goh shares baked oats with Morello cherries and almond
The Guardian recipe details ingredients, preparation steps and serving suggestions for the oat dish.
By Felo News Desk · Published
Helen Goh’s recipe for baked oats with Morello cherries and almond was published on The Guardian on 16 October 2026.
What happened
The dish serves four to six people. It requires 10 minutes of preparation and about 45 minutes of cooking, including a 30‑minute bake at 195 °C (385 °F). Key ingredients include jumbo rolled oats, baking powder, cinnamon, sea salt, an egg, maple syrup, coconut drinking milk, vanilla, Morello cherries in syrup and flaked almonds.
What the reports add
The Guardian notes that the cherries are drained from syrup and dotted over the oat mixture, remaining distinct while becoming jammy. It also mentions that any fruit compote or jam can substitute the cherries, and that the recipe works with jarred cherries that are more jam‑like if added in small teaspoons.
What was said
Goh writes, “I love them here paired with almonds and coconut drinking milk (the light kind sold in cartons, not the rich tinned variety).” The article adds, “If yours is more like a compote or jam, simply add it in small teaspoonfuls instead.”
How it came about
Goh says she has been adapting Heidi Swanson’s original baked‑oats recipe from the Super Natural Every Day cookbook, creating a pantry‑friendly version for when fresh stone fruit is out of season.
Key facts
- The recipe serves 4‑6 people (theguardian.com)
- Prep time is 10 minutes; bake time is about 30 minutes at 195 °C (theguardian.com)
- Ingredients include jumbo rolled oats, Morello cherries in syrup, flaked almonds and coconut drinking milk (theguardian.com)
- Any fruit compote or jam can replace the cherries (theguardian.com)
- Helen Goh adapted the recipe from Heidi Swanson’s Super Natural Every Day (theguardian.com)
Sources
- [1] theguardian.com — originally reported as “Helen Goh’s recipe for baked oats with morello cherries and almond | The sweet spot”
