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Makes cakes
US | Metric
Ingredients
  • 1 egg beaten
  • ½ banana mashed (optional)
  • 20 ml Alpro Unsweetened Almond Milk
  • 2 tbsps fat free Greek yoghurt
  • 1 tsp Almond essence
  • 1 tsp Truvia sweetener
  • 30 g Oats
  • ½ tsp Baking powder
  • 13 g ground almonds
  • 9 frozen cherries chopped up plus 5 cherries halved for the top
  • 5 g of flaked almonds for the top
Cherry and Almond Bakewell Baked Oat Cakes Cherry and Almond Bakewell Baked Oat Cakes

Cherry and Almond Bakewell Baked Oat Cakes

Prep 10 minutes
Total 30 minutes
  1. Heat your oven up to 160℃ fan assisted.
  2. Mix all the above together apart from the cherries.
  3. Add the chopped cherries evenly into the bottom of 3 muffin moulds, then pour in your mixture and stir through the cherries with the mixture.
  4. Then add the halved cherries and a total flaked almonds to the top of all 3 muffins.
  5. Place on a baking tray and bake for 20 - 25 minutes.
  6. Allow to cool slightly but best served luke warm, I usually serve mine with fat free greek yoghurt. Can be made the night before and reheated.
  7. Can be frozen in a container for up to 3 months.
Cherry and Almond Bakewell Baked Oat Cakes Cherry and Almond Bakewell Baked Oat Cakes

Cherry and Almond Bakewell Baked Oat Cakes

favorite
print
like
Prep 10 minutes
Total 30 minutes
Makes cakes
US | Metric
Ingredients
  • 1 egg beaten
  • ½ banana mashed (optional)
  • 20 ml Alpro Unsweetened Almond Milk
  • 2 tbsps fat free Greek yoghurt
  • 1 tsp Almond essence
  • 1 tsp Truvia sweetener
  • 30 g Oats
  • ½ tsp Baking powder
  • 13 g ground almonds
  • 9 frozen cherries chopped up plus 5 cherries halved for the top
  • 5 g of flaked almonds for the top

  1. Heat your oven up to 160℃ fan assisted.
  2. Mix all the above together apart from the cherries.
  3. Add the chopped cherries evenly into the bottom of 3 muffin moulds, then pour in your mixture and stir through the cherries with the mixture.
  4. Then add the halved cherries and a total flaked almonds to the top of all 3 muffins.
  5. Place on a baking tray and bake for 20 - 25 minutes.
  6. Allow to cool slightly but best served luke warm, I usually serve mine with fat free greek yoghurt. Can be made the night before and reheated.
  7. Can be frozen in a container for up to 3 months.