Berries with Oat Cream

    20 minutes

    Toasted oats are folded into lightly sweetened whipped cream and topped off with berries and a splash of dark rum in this popular Scottish dessert.

    9 people made this

    Serves: 4 

    • 1/2 cup rolled oats
    • 1 cup thickened cream
    • 1/4 cup icing sugar
    • 1/2 teaspoon vanilla extract
    • 1 cup fresh berries
    • 1 tablespoon dark rum
    • 4 fresh mint leaves for garnish

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat the oven to 180 degrees C. Spread oats out in a thin layer on a baking tray. Toast in the preheated oven for about 10 minutes, or until nut-brown. Set aside to cool. Remove them from the tray for faster cooling.
    2. In a medium bowl, whip the cream to firm peaks, but not grainy. Gently fold in the icing sugar, vanilla and toasted oats. Spoon into 4 serving bowls and top with fresh berries. Drizzle a bit of dark rum over each serving. Garnish with a mint leaf.

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    Reviews in English (7)


    In scotland it would really be a good scottish whisky (Scotch) that would be used not rum as suggested. I always add honey, again preferrably heather honey to the cream to give a better flavour. We have fantastic raspberries in scotland and cranachan is a nice way of using them.  -  14 Jun 2006  (Review from Allrecipes USA and Canada)


    I love making this simple dessert for the summer. I leave the rum out for my son and add a little extra for my husband.  -  23 Jun 2005  (Review from Allrecipes USA and Canada)


    We love this recipe.  -  30 Nov 2010  (Review from Allrecipes USA and Canada)