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40g Mornflake Jumbo Oats

1 tsp smooth peanut butter

45g frozen raspberries

250ml unsweetened almond milk



1 tsp peanut butter

Fresh raspberries and blueberries

Sprinkle of chia and mixed seeds


Weigh out the porridge oats, add to a saucepan and pour over the almond milk. Add the raspberries and peanut butter and then stir through – for a creamier porridge leave the ingredients to soak in the pan for 20 minutes before cooking.

Gently heat the porridge, stirring regularly until the oats are soft and creamy.

Spoon into a bowl and top with fresh raspberries, blueberries, seeds and a spoonful of peanut butter.

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