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Ingredients

For the porridge:

80g Mornflake Organic Creamy Oats

600ml coconut milk

1 peach

1 tsp Tahini

1 tbsp Maple syrup

 

For the toppings:

1 peach

1 tsp Tahini

1 tbsp Maple syrup

Mornflake Crunchy Granola Original

Method

Weigh out the oats into a pan and pour over the coconut milk, add ½ a teaspoon of tahini and then slice one peach into small chunks and stir through the oats. Gently heat, stirring regularly until the oats are soft and creamy.

Slice one peach in half and carefully remove the stone. Add 1 tablespoon of maple syrup to a small frying pan and heat to a gentle simmer. Place the peach halves flesh side face down into the hot maple syrup, reduce the heat slightly and cook for 5 minutes. Take care that they don’t stick.

Spoon the porridge into bowls and top with a maple peach half, sliced almonds, drizzled tahini and Mornflake Crunchy Granola.




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