Mornflake Gluten Free Oats are a great source of fibre. These creamy oats are perfect for porridge or to use in baking.
For the porridge:
100g Mornflake Gluten Free Superfast Oats
520ml whole or plant based milk
1 large banana
1 tsp vanilla powder
For the toppings:
1 tbsp maple syrup
Small handful of walnuts
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.