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50g Mornflake Gluten Free Jumbo Oats

250ml oat milk

1 tsp vanilla extract

1 tsp flaxseed

1 tsp pumpkin seeds



½ banana, sliced

1 tsp almond butter

A few almonds, chopped

1 tsp flaxseed

1 tsp pumpkin seeds

Drizzle of dark maple syrup

Edible flowers (calendula, lavender, edible pansies)


Add the oats and oat milk to a saucepan with the flaxseed, pumpkin seeds and vanilla extract. Leave to soak for 10 minutes before cooking.

Cook the porridge over a medium heat, stirring regularly for about 8 minutes until the oats are soft and creamy.

Spoon the porridge into a bowl and serve with sliced banana, sprinkle over flax seeds, pumpkin seeds, chopped almonds, a drizzle of almond butter, a drizzle of dark maple syrup and add your choice of edible flowers.

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