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Ingredients

200g Mornflake Gluten-Free Porridge Oats

1 ½ pears, chopped

½ pear, sliced

160g pecans

600ml coconut milk (from a can)

120ml maple syrup

3 medjool dates, pitted + chopped

1 tbsp ground flaxseed

1 tsp cinnamon

½tsp nutmeg

 

Toppings

A sprinkle of coconut sugar

3 tbsp soya cream

3 tbsp almond butter

Method

Preheat the oven to 180c.

In a bowl, stir together the oats, chopped pear, coconut milk, maple syrup, flaxseed, dates and spices. Divide the oat mixture into the 3 mini cast iron pans (or ramekins) and top each one with chopped pecans and sliced pear.

Sprinkle a little coconut sugar over each, then bake in the oven for 20 minutes, until golden.

Remove from the oven and serve with almond butter and soya cream




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