Inspired by my favourite Yoghurt from Germany, a poppy-seed marzipan yoghurt, but with the added benefit of cherries and protein, these Cherry Bakewell Protein Oats taste like Cherry Bakewell Tart or of those utterly decadent Amarena-Cherry ice cream cups, you get at Italian gelaterias if you are lucky. You can easily make these into the overnight version, by layering them in a jar, instead of cooking. But I needed the warmth in this sad excuse for summer in Ireland.
These Cherry Bakewell Protein Oats have all the nutrients you could wish for in your breakfast.
A portion of your 5-a-day in form of either frozen or fresh sweet cherries, healthy carbs to keep you full in the oats. Chia seeds add creaminess and good fats, while poppy seeds provide a gentle crunch and pair amazingly well with the almond flavour. The 0% fat Greek yoghurt stirred in at the end adds even more creaminess and protein, while tempering the sweetness from the marzipan and cherries. The addition of protein powder not only adds sugar free sweetness and flavour (if you use one you enjoy, like “MyProtein Buttered Popcorn“, which I’m using here) but brings this to an impressive 33g of protein for one bowl.
I’m using 2 different plant milks here, as the almond milk keeps the calories low, while the soy milk, when mixed with the protein powder, adds a custard like creaminess. You could use just one type of plant milk instead. Or just milk if you are not lactose intolerant or vegan. It will change the nutrition of course.
The secret to the creamiest protein oats is, to first add 2/3 of the milk in with the oats, chia seeds, almond extract and poppy seeds if using. Add the cherries, so they can warm up and release their pretty pink juices and cook until the oats have soaked up most of the liquid. This will take about 6-7 minutes on low heat, as the cherries will also release juices to be soaked up.
Meanwhile mix the protein powder in your shaker with the last third of milk, in my case that is the soy milk, for even higher protein content and shake vigorously. When the oats start to look a little dry and are almost done, add the custardy protein mix. Lower the heat further and stir. Let it warm through, but try not to boil it anymore. The oats will soak up even more of the liquid and become super creamy.
Add the marzipan at the end and stir in. Top with the fat free greek yoghurt. Garnish with additional cherries if you like. And you have yourself a stunning breakfast.
The Extra Decadent Adult Dessert Version
You can easily adjust this to be a super quick weekday breakfast or a decadent weekend treat, by adding or leaving out different layers of the almond flavourings.
I have made this with just the almond extract, which is perfectly lovely, but the added marzipan takes it over the top. Or, if you’d like a tiny bit of booze in your weekend oats, add a tablespoon of Amaretto. I won’t judge.
This makes a full bowl, which keeps me full until dinner, as I only eat twice per day on average. If you’d like a smaller portion, use 1/3 cup oats instead, 2/3 almond milk and 1/3 soy milk, for mixing the protein powder. However, even the full bowl with marzipan has just about 310 calories, which is a fantastic amount for weight loss.
If you’d like to make this as overnight oats for meal prep, simply mix the protein powder with the milk by shaking it, pour over the oats in a jar, add almond aroma and, if using, poppy seeds and marzipan. Close the lid and shake vigorously. Then re-open and top with the cherries. Close and leave in the fridge over night and you have yourself a healthy and delicious breakfast the next morning.
Let me know if you made any of these in the comments. I’d love to hear from you!
Also, are there any other recipes you’d like me to modify, so they can be used for weight loss or have added protein? I take requests. 😉
Cherry Bakewell Protein Oats
- ½ cup rolled oats
- 1 cup unsweetened almond milk
- ½ cup soy milk optional. Can be substituted with more almond milk
- 1 pinch of salt
- 1 tbsp chia seeds
- 1 tbsp poppy seeds
- ½ tsp almond extract
- ½ cup sweet pitted cherries, fresh or frozen
- 1 scoop protein powder I used “MyProtein – Buttered Popcorn”
- 2 tbsp 0% fat Greek yoghurt
- 1 tbsp marzipan optional
- In a medium-sized pot, combine the jumbo oats, chia seeds, poppy seeds, almond extract, and pinch of salt. Stir to combine and add the unsweetened almond milk.
- Add the cherries to the oatmeal and stir to combine. If using fresh cherries, keep some for garnishing at the end.
- Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 5-7 minutes, stirring occasionally, or until the oatmeal has thickened and most of the liquid has been absorbed.
- Add the Soy Milk and protein powder to a shaking cup and shake vigorously until creamy and no lumps are left. Don’t skip this step, it adds the incredible creaminess.
- Lower the heat and pour in the creamy custard like protein shake. Enjoy the look and smell for a second, then stir it into the oats.
- Let the whole mix warm through without boiling for a few minutes. The oats will soak up more of the liquid and you will get a very luxurious texture.
- Once it has reached your desired creaminess, pour into a bowl, add the marzipan pieces if using and top with the Greek yoghurt. Garnish with fresh cherries and sprinkle with almond flakes if desired.
Calories: Approximately 300-320
Fat: Approximately 7-8 grams
Protein: Approximately 19-21 grams
Carbohydrates: Approximately 41-44 grams
Fiber: Approximately 9-10 grams
Sugar: Approximately 12-14 grams