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Breakfast recipe · from the recipe book

Cherry-Lemon Compote with Cardamom Oatmeal

Glossy, tart-sweet cherries brightened with lemon zest spooned over warm cardamom-spiced oatmeal finished with toasted almonds.

Cherry-Lemon Compote with Cardamom Oatmeal

Ingredients

  • 3 cups pitted450 gSweet cherrieshalved
  • 2 tsp4 gLemon zest
  • 1 tbsp15 gLemon juice
  • 1½ tbsp30 gHoney
  • 2⅔ cups620 gWater
  • 2¼ tsp6 gCornstarch
  • 2 cups160 gOld-fashioned rolled oats
  • 1 cup (240 ml)240 gWhole milk
  • ½ tsp1 gGround cardamom
  • ⅛ tsp1 gSalt
  • 3½ tbsp whole30 gAlmondssliced

Steps

  1. Prepare first: halve the pitted cherries, zest the lemon, and measure the water into two portions: 40 g for the cornstarch and the remaining 580 g for the oatmeal.
  2. In a medium pot, toast the almonds over medium heat, stirring, for 3 to 4 minutes until golden. Tip them onto a plate and set aside.
  3. Add the cherries, honey and lemon juice to the same pot. Cook over medium heat, stirring, for 8 to 10 minutes until the cherries soften and release their juices.
  4. Stir the cornstarch into the 40 g portion of water until smooth, then stir this slurry into the cherries and simmer 1 to 2 minutes until glossy and thickened. Remove from heat and stir in the lemon zest.
  5. Spoon the compote into a bowl; set aside about half for the oatmeal and refrigerate the rest promptly in a covered container, using within 3 days. Rinse the pot.
  6. In the pot, bring the remaining 580 g of water, the milk, cardamom and salt to a simmer. Stir in the oats and cook, stirring often, for 5 minutes until creamy.
  7. Divide the oatmeal among 4 bowls, top with the reserved half of the cherry compote and the toasted almonds, and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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