We carefully sort every rolled oat we mill saving the biggest and plumpest for our Mornflake Jumbo Oats. Flaked from the wholegrain, they’re perfect for a wonderfully thick and tasty porridge with plenty of texture. With a slightly nutty flavour they make the perfect ingredient for making flapjacks.
For the berries
1 heaped cup frozen berries (Lucy used blueberries & blackberries)
½ tsp cinnamon
½ tsp ginger
½ tsp coconut sugar
1 small Braeburn apple, cubed
For the crumble
1 cup Mornflake Whole Jumbo Oats
1 cup Mornflake Superfast Oats
1 tsp coconut sugar
1 tsp cinnamon
1 tsp ginger
½ cup melted coconut oil
½ cup Maple syrup
Preheat the oven to 180˚C.
To make the berry layer, heat a pan on a low heat and add all of the ingredients. Simmer on a low heat, stirring every few minutes until it starts to bubble. Take off the heat and place inside an ovenproof dish (Lucy used a skillet).
Now move on to the crumble. In a mixing bowl, add the dry ingredients and stir together.
Add the wet ingredients to a small bowl, give a stir, then add to the dry ingredients.
Add the crumble to the top of the berry layer in the ovenproof dish.
Bake in the oven for around 25 minutes, adding an extra 10 if the oats need to golden.
Enjoy with a dollop of coconut ice cream.