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360ml dairy-free milk

120ml unsweetened apple sauce

120ml maple syrup

60g almond butter

150g Mornflake Scottish Jumbo Oats

150g Mornflake Organic Porridge Oats

1 apple, chopped

1 egg*

2 tbsp chopped walnuts

2 tbsp raisins

1 tsp baking powder

1 tsp vanilla bean paste

1 tsp cinnamon

¼ tsp nutmeg

2 tbsp sugar, to sprinkle on top

*alternatively use 1 tbsp chia seeds mixed with 3 tbsp water, or 1 tbsp flaxseed with 3 tbsp water


Pre heat the oven to 180c, and lightly grease a 12 hole baking tray.


In a bowl, stir together all of the ingredients, and make sure they’re well combined.


Spoon the oat mixture into the tray, and make sure each hole is filled all the way to the top (approx. 60g per hole).


Sprinkle a little sugar over the top of each one, then bake in the oven for 25 minutes, until nice and golden on top.


Remove from the oven and allow to cool before removing from the tray.


Store in an airtight container in the fridge for up to a week.

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