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40g Mornflake Scottish Jumbo oats

250ml unsweetened almond milk

¼ tsp almond extract

1 apricot


1 apricot

Small handful of toasted almond flakes or chopped almonds

Almond butter

Dark chocolate


Weigh out the oats into a saucepan and pour over the almond milk. Add 1 sliced apricot and the almond extract then stir through the oats – for a creamier porridge leave to soak for 20 minutes before cooking. Gently heat the porridge, stirring regularly until the oats are soft and creamy.

Spoon into a bowl and top with sliced apricot, chopped almonds, toasted almond flakes, a teaspoon of almond butter and a scattering of dark chocolate.

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