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.
300g Mornflake Superfast Oats
400g mixed frozen berries
100g dried dates
1 tsp. vanilla extract
Pre-heat the oven to 160°C.
Line a 22cm square brownie tin with baking paper.
Remove the stones from the dates, then place in a bowl, cover with boiling water and leave to soak for 10 minutes. Drain the dates and add them to a saucepan with the frozen berries and vanilla extract. Cook over a low heat until soft and you can mash the mixture with the spoon. This can take between 10 to 15 minutes.
Once the berries are cooked add the oats to the pan and mix thoroughly together.
Transfer the mixture to the brownie tin; press firmly in to the corners of the tin and even the surface.
Place in the oven on the middle shelf for 20 minutes.
Remove from the oven and allow to cool on a wire rack for 5 minutes before removing from the tin and peeling away the baking paper. Leave the berry bar slab to cool completely before slicing.
Store in an air-tight container for up to 5 days.