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80g Mornflake Gluten Free Oats

200ml almond milk

1 tbsp milled flaxseed

Handful of blueberries


For the layers

100g blueberries

4 tbsp coconut yoghurt

A handful of fresh blueberries

Dark chocolate chunks


Prepare the blueberry and flaxseed bircher the night before.

To make the bircher, weigh out the oats into a bowl and mix in the flaxseed, almond milk and blueberries. Cover and leave in the fridge overnight.

In the morning add the bircher to the base of two glasses. Blitz the blueberries in a blender to make a blueberry puree and pour over the bircher layer.  Spoon over a layer of coconut yogurt and finish with a few fresh blueberries and chunk of dark chocolate.

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