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For the porridge:

100g Mornflake Gluten Free Superfast Oats

520ml whole or plant based milk

1 large banana

1 tsp vanilla powder

150g blueberries


For the toppings:

Maple bananas

1 tbsp maple syrup

1 banana

Small handful of walnuts


Cacao nibs

Cashew butter

Dark fruit syrup


Tip the oats into a saucepan, add the milk, 80g of blueberries and 1 sliced banana, gently cook on the hob over a medium heat for 6 minutes, until the blueberries soften. Keep stirring regularly.

Whilst the porridge oats is cooking make the maple bananas for the topping – peel and slice one banana down the centre lengthways then cut in half. Put the maple syrup in a small frying pan and warm on a medium heat. Add the bananas to the pan and cook for about 4 minutes on each side until lightly golden and sticky.

Spoon the porridge into bowls, top with the maple bananas, some blueberries, the cashew butter, syrup and cacao nibs.

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