Mornflake Superfast Oats are a source of wholegrain and protein.
We carefully cut the oats into three before gently rolling them. The smaller oat flakes absorb the water or milk quicker, making them cook superfast, perfect for smooth and creamy porridge oats.
50g Mornflake Superfast Oats
200ml almond milk
1 tsp ground cinnamon
¼ tsp ground mixed spice
Zest of ¼ lemon
½ tsp vanilla extract
1-2 tsp coconut sugar, sweeten to taste
1 banana, sliced
1 tbsp maple syrup
4 almonds, chopped
Small handful of sultanas
Add the oats, sultanas, cinnamon, mixed spice, lemon zest, vanilla extract and coconut sugar to a saucepan. Pour over the almond milk, stir and cook the porridge over a medium heat for 6-8 minutes until the oats are soft and creamy.
Meanwhile, in a separate frying pan add the sliced banana, maple syrup, chopped almonds and sultanas. Cook for 4 minutes on a high heat, making sure to turn the bananas half way through cooking.
Spoon the porridge into a bowl, then top with the maple banana and sultanas then drizzle with maple syrup.