Cherry Almond Oat Squares
The classic pairing of cherries and almonds in an irresistibly delicious bake with chewy oats and a white chocolate topping. So easy to make with an all-in-one method similar to flapjacks, but with a lighter, non-sticky texture.
It's recommended that you read the accompanying blog post before starting the recipe using metric measurements and digital scales.
Ingredients
- 150 g butter
- 1 tsp almond extract
- 1 med-large egg (beaten)
Dry ingredients
- 200 g glacé cherries (quartered or roughly chopped)
- 180 g rolled or porridge oats
- 150 g caster sugar
- 100 g self-raising flour (or plain/all-purpose flour + 1 tsp baking powder)
- 60 g flaked almonds (can be replaced with chopped almonds)
- 1 pinch salt
For the topping (see Recipe Notes for alternatives)
- 100 g white chocolate
- 8 glacé cherries (cut in half to give 16 pieces)
- 1 - 2 tbsp chopped almonds (can be replaced with flaked almonds)
Instructions
-
Preheat the oven to 180°C /160°C Fan /Gas 4 / 350°F with a shelf in the middle position.
-
Take a baking tin with an approximately 20cm square base and line it with baking paper so it comes above the sides of the tin: this will make the bake easier to remove later.
Melt the butter and use some of it to grease the paper using a pastry brush.
-
Put ALL the dry ingredients into a mixing bowl and stir together.
Tip: if the cherries stick together, run your hands through the mixture to separate them and ensure all have a coating of flour.
-
Add the teaspoon of almond extract to the remaining melted butter, tip into the mixing bowl, and stir thoroughly.
Add the beaten egg and stir again until everything is thoroughly mixed.
-
Transfer the mixture to the prepared tin and spread it evenly, smoothing the top and ensuring it goes right into the corners.
-
Put in the preheated oven and bake for 23 - 25 minutes until set, golden brown, and the edges are slightly pulling away from the sides of the tin.
Tip: if in doubt, turn off the oven and leave for a further 2 - 3 minutes.
-
Remove the tin from the oven and cut the bake into 16 squares while hot and still in the tin.
Set aside for 10 minutes then, using the baking paper as 'handles' lift out of the tin and leave on a cooling rack until cold.
-
Add the topping
Peel away the sides of the baking paper.
Break the white chocolate into pieces and put in a microwave-safe bowl.
Melt on full power in 10 second bursts, stirring between each one, until just a few small pieces of un-melted chocolate remain. Stir vigorously until completely smooth.
Alternative: on top of the stove. Melt in a heatproof bowl above a pan of gently simmering water. Stir constantly and make sure the water doesn't touch the bottom of the bowl.
Pour the melted chocolate all over the cold oat squares and use the back of a spoon to spread it evenly in a thin layer: work quickly before the chocolate sets.
While the chocolate is still wet, place a halved glacé cherry in the centre of each square and press down lightly.
Sprinkle the top of each square with chopped almonds and set aside until the chocolate has firmed (can be stored covered in the fridge in warm weather).
-
Use a sharp knife to cut through the chocolate layer and separate into 16 Cherry Almond Oat Squares to serve.
Should keep for at least 5 days. Can be stored in the fridge or frozen if necessary, but best brought back to room temperature before eating.
Recipe Notes
Topping alternatives
- Replace the white chocolate with dark or milk
- Reduce the chocolate by half and drizzle over rather than adding a complete layer
- Replace with a drizzle of icing: sift 75 g of icing sugar, add 1 tbsp of milk or water plus half teaspoon of almond extract. Use a small whisk to combine, adding more liquid a drop at a time until you have a pouring consistency. Drizzle over the cooled oat squares and continue with the recipe.
- Cherry Almond Oat Squares will still be good with no topping at all.