Mornflake Superfast Oats are a source of wholegrain and protein.
We carefully cut the oats into three before gently rolling them. The smaller oat flakes absorb the water or milk quicker, making them cook superfast, perfect for smooth and creamy porridge oats.
For the smoothie bowl:
2 frozen Acai sachets (100g sachets)
80g Mornflake Creamy Superfast Oats
150ml cashew milk
60g Blueberry dairy free almond yoghurt
50g soaked cashew nuts
1 tsp Acai powder
For the toppings:
Blueberry dairy free almond yoghurt
Sliced dark chocolate
Weigh out the cashews into a small jar; fully cover with cold water, cover and leave to soak overnight or for at least 4 hours.
Tip the oats into a pan; pour over the cashew milk and leave to soak for 20 minutes.
Then drain and rinse the cashew nuts – add them to a blender with all the remaining ingredients and blend until combined and smooth.
Once smooth, spoon the smoothie mix into bowls and top with a drizzle of cashew butter, fresh blueberries, coconut chips, the remaining blueberry yoghurt, sliced dark chocolate and chopped pecan nuts. Eat straight away.