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200ml Oat milk
200g Mornflake Steel Cut Oatmeal Coarse
250ml Oat cream
70% Dark chocolate or vegan chocolate

50ml Single malt whiskey
Chia seeds
Juice of 1/2 a lemon
250g Scottish raspberries
1 tbsp Brown sugar

50g Mornflake Jumbo Oats
1 tbsp Mixed seeds
50g Flaked almonds
50ml Maple syrup
Cinnamon powder, to taste


Pre-soak the chia seeds in water. Combine the oats with the milk, oat cream and chocolate.

Bring to a simmer for 15minutes, stirring frequently and checking the consistency.

Whilst the oats are cooking, make the raspberry compote. Boil the raspberries, pre-
soaked chia seeds, whiskey, 1/2 lemon and 1 tbsp sugar for 5mins. Leave to cool
until the oats are cooked.

Add the jumbo oats, almonds, seeds and cinnamon to a pan and fry quickly – keep an eye on it as it can burn easily – just as it begins to turn golden add the maple syrup.

Pour the chocolate oats into a bowl. Drizzle compote over the oats and top with
crunchy oats.

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