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For the overnight oats:

50g Mornflake Gluten Free Superfast oats

1 tbsp. chia seeds

175ml plant milk

Juice of 1/2 orange

1 tsp. cinnamon

1 tsp. Vanilla extract

1 tbsp. maple syrup

For the date caramel:

4 large medjool dates

50ml water

Pinch of salt

1 tsp. vanilla extract

For the rawnola (makes 6 servings):

100g Mornflake Gluten Free Superfast oats

100g coconut flakes

50g almonds or pistachios

4 medjool dates

50g golden raisins

1 tsp. ground cinnamon

Pinch of salt

To serve:

Sliced orange

Chopped papaya


Place the chopped papaya in the bottom of the jar. In a separate bowl, thoroughly mix the overnight oats ingredients before transferring into the jar. Set in fridge to allow the oat mixture to fully absorb the liquid overnight.

Add the dates, water, extract & salt to a small food processor or hand blend and blitz until completely smooth. Refrigerate until needed.

Place the oats, nuts and half the coconut in a good processor and pulse to break down. Add the dates, raisins, cinnamon and salt and blitz until it forms a sticky rubble. Pulse through the remaining coconut before transferring to a clean, airtight container.

Once the oats are ready to be enjoyed, top with a spoonful of the date caramel, handful of rawnola and chopped orange.

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