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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.

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