Recipe for soft, spongy and healthy oatmeal dessert puddings baked with balsamic-marinated sweet cherries
3/4 cup rolled oats
1 cup plain Greek yogurt
1 cup fresh sweet cherries, pitted and chopped
1 tablespoon balsamic vinegar
1/4 cup raw almonds, chopped
1 cup almond milk
2 tablespoons maple syrup
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon baking powder
pinch of teaspoon sea salt
In a large bowl, combine the oats and yoghurt. Cover with a clean dish towel and let stand overnight at room temperature.
Toss the cherries with the balsamic vinegar and let sit for 10 minutes. Meanwhile, toast the chopped almonds in a dry unoiled skillet over medium-low heat for 10 minutes, stirring or tossing frequently, until lightly browned. Remove from heat and set aside.
Generously butter 8 120g ramekins and preheat an oven to 350F/180C.
In a medium bowl, whisk together the almond milk, maple syrup, vanilla, almond extract, baking powder and salt. Pour the mixture into the oats and stir to combine.
Scatter half the cherries between the ramekins. Gently spoon 1/3 cup of the oat mixture in each ramekin and scatter the remaining cherries over the top. Bake uncovered for 45 to 50 minutes or until the top is browned and the pudding is slightly set (it will finish setting while it’s cooling, but it should not be too liquid-y either). Remove from heat and let stand for 10 minutes.
Scatter the toasted almonds over the puddings and serve warm.