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100g Mornflake Gluten Free Jumbo Oats

1 tsp vanilla extract

½ tsp ground cinnamon

½ tsp ground nutmeg

1 tbsp maple syrup

400ml almond milk


For the cranberry compote

150g fresh cranberries

1 tbsp maple syrup

1 cinnamon stick


For the sticky walnuts

2 tbsp maple syrup

70g walnuts


To make the cranberry compote
Add the cranberries and cinnamon stick to a small saucepan and pour over the maple syrup. Cook over a low to medium heat for 10 minutes, stirring occasionally, until the cranberries soften and turn to a jam-like consistency.

To make the porridge
Add the jumbo oats, vanilla extract, spices, maple syrup and almond milk to a saucepan.

Cook the porridge over a medium heat, stirring regularly, until the oats are soft and creamy.

Meanwhile, prepare the sticky walnuts in a small frying pan. Heat the maple syrup before adding the walnuts. Stir regularly until the walnuts are coated in all the syrup and are toasted. Then remove from the heat.

Spoon the porridge into two bowls, add a spoonful of cranberry compote and the sticky walnuts.

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