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150g Mornflake Scottish Jumbo Oats

300g mango puree

250g coconut yoghurt

1-2 tbsp liquid sweetener, to taste

½ tsp turmeric



 1 large plantain, sliced*

2 tbsp maple syrup

1 tbsp coconut oil

3 passion fruits

Sprinkle of chopped pistachios

*if you’re unable to source plantain, swap this for an unripe banana


Simply stir together all of the ingredients for the mango coconut oats in a large bowl and leave in the fridge overnight.


In the morning, heat the coconut oil and maple syrup in a frying pan over a medium-high heat. Fry the plantain slices for a few minutes on each side, until golden.


Divide the oats between three bowls, and top with the plantain, pistachios and passionfruit.

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