Warm oat and cocoa ramekins with light orange cream, sautéed cherries, and seed crunch

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Lightly grease 6 small ramekins with a little butter.

2. 2

   In a large bowl, combine the rolled oats, all-purpose flour, cocoa powder, 70 g of the brown sugar, baking powder, salt, and ground cinnamon.

3. 3

   In another bowl, whisk the eggs with 150 ml of the milk, the melted butter, half of the vanilla extract, and 1 teaspoon of the orange zest.

4. 4

   Pour the wet ingredients over the dry ingredients and mix until you have a thick, even batter. Divide the mixture among the 6 ramekins, filling each about three-quarters full.

5. 5

   Bake for 16 to 18 minutes at 180 °C / 350 °F, until the edges are set and the center stays tender. Remove from the oven and let rest for 5 minutes.

6. 6

   While the ramekins bake, make the light cream: stir together the Greek yogurt, honey, the remaining 30 ml milk, the rest of the vanilla extract, and 1 teaspoon orange zest. Keep chilled until serving.

7. 7

   For the sautéed cherries, place the pitted cherries, the remaining 20 g brown sugar, and the orange juice in a small skillet. Cook over medium heat for 4 to 5 minutes, stirring, until the cherries are glossy and juicy but still hold some shape.

8. 8

   For the crunch, toast the pumpkin seeds and sunflower seeds in a clean skillet for 2 to 3 minutes over medium heat, stirring often, until fragrant. Remove immediately so they do not burn.

9. 9

   Serve each warm ramekin with a spoonful of orange light cream, a portion of sautéed cherries, and a sprinkle of seed crunch on top.

10. 10

    If desired, let each serving sit for 1 minute before eating so the cream slightly warms over the dessert.