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100g Mornflake Superfast Oats

2 x espresso shots

240ml oat milk

3 tbsp cocoa powder (for mocha flavour, optional)

2 tbsp almond butter

1-2 tbsp coconut sugar, to taste

1 tbsp chia seeds

1 tsp extract



75g cashews

12 dates, pitted

2 tbsp coconut oil, melted

180ml water

Pinch of salt


Put the oats into a bowl and pour over the espresso shots and oat milk. Add in the cacao powder, almond butter, chia seeds and vanilla and stir well. Refrigerate overnight.

To make the caramel, blend together the cashews, dates, coconut oil, water and salt, until you have a thick and smooth caramel.

To serve, layer the oats and caramel into two glasses or jars. Top with a spoonful of caramel and grated chocolate.

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