We carefully sort every rolled oat we mill saving the biggest and plumpest for our Mornflake Jumbo Oats. Flaked from the wholegrain, they’re perfect for a wonderfully thick and tasty porridge with plenty of texture. With a slightly nutty flavour they make the perfect ingredient for making flapjacks.
1 cup Mornflake Jumbo oats
1 cup almond milk
Juice and zest from 1 tangerine
1 heaped tbsp agave syrup
Tbsp raw cacao powder
Tbsp chia seeds
For the chia jam
400g frozen forest fruits
3-4 tbsp agave syrup
4 tbsp chia seeds
Juice from 1 fresh orange
Handful of fresh cherries
In a mixing bowl, combine the oats, chia seeds and cacao powder and toss everything together.
Pour in the milk, orange juice, zest and agave syrup and mix everything together.
Transfer into your kilner jars and pop into the fridge overnight to thicken.
To make the jam, heat the berries, orange juice and a splash of water over low-medium heat in a saucepan until nice and stewed, then mix through the agave and chia seeds so that the jam starts to thicken.
Remove from the heat and let sit until cool, then store in an airtight container.
In the morning, add a generous helping of the jam and some fresh cherries and dig in.