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.
300g Mornflake Creamy Superfast oats
2 tbsp psyllium husk
1 tbsp chia seeds
Pinch of salt
4 tbsp sun-dried tomato paste
½ small butternut squash, roasted
6 pieces Tenderstem broccoli, steamed
1 small red onion, thinly sliced
2 handfuls of dairy-free mozzarella
Serve with lambs lettuce
Pre heat the oven to 180c.
Put the oats into a food processor and process until a fine flour forms, then transfer it into a large bowl. Stir well, then use your hands to bring the dough together.
Divide the dough into 2 balls. Roll each one out into your desired shape, then place onto a lined baking tray.
Spread 2 tbsp sun-dried tomato paste over each pizza crust, then top with the roasted squash, broccoli and red onion. Sprinkle over the dairy-free mozzarella and bake for 10-15 minutes, until the cheese has melted and the crust has lightly browned.
Serve with a handful of lambs lettuce on top.