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50g Mornflake Jumbo Oats

100g ground almonds

2 tbsp orange zest

3 tbsp sultanas

1 tsp cinnamon

½ tsp vanilla bean paste

1 ½ tsp mixed spice

60ml maple syrup

60ml orange juice


25g white chocolate, melted

12 cake pop sticks


Put the oats into a food processor and process until it resembles a fine flour.

Pour into a large mixing bowl along with the ground almonds, cinnamon, mixed spice, orange zest and sultanas.

Stir in the maple syrup and orange zest, until you have a batter that holds together – add a little water if it’s too crumbly, or a little more oat flour if it’s too sticky.

Roll 1 tbsp (approx. 20g) of batter into a small ball and place onto a lined tray. Repeat this step with the rest of the batter and place in the freezer for 30 minutes to firm up.

Drizzle 1 tsp of melted white chocolate over each ball, in the shape of a cross. Refrigerate until the chocolate has hardened, then poke the sticks into each of the balls.

Store in the fridge for up to 5 days.

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