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40g Mornflake Gluten Free Oats

1 fig, chopped

Small handful of walnuts, roughly chopped

1 tsp chia seeds

250ml coconut milk


1 fig


Walnut butter

Drizzle of chocolate


Weigh out the porridge oats and add to a saucepan, pour over the coconut milk. Add the chopped fig, walnuts and chia seeds then stir through – for a creamier porridge leave the ingredients to soak in the pan for 20 minutes before cooking.

Gently heat the porridge, stirring regularly until the oats are soft and creamy.

Spoon into a bowl and top with sliced figs, chopped walnuts and a spoonful of walnut butter.

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