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280g Mornflake Gluten Free Superfast Oats

100g dairy free butter

50g coconut sugar

40g almond butter

120g glace cherries, chopped

50g flaked almonds

½ tsp almond extract


Pre-heat the oven to 180°C. Line an 18cm square tin with baking paper.

In a large saucepan, add the butter, coconut sugar and almond butter.  Melt over a low heat until combined then turn off the heat. Tip in the oats, chopped cherries, flaked almonds and almond extract. Stir until thoroughly combined.

Spoon the mixture into a lined baking tin, spread into the corners and smooth the top.

Place on the middle shelf of the oven and bake for 14 minutes until golden.

Remove from the oven and place on a wire rack.  After 10 minutes, remove from the tin and leave to completely cool before slicing.

Store in an airtight container and eat within 4 days.

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