Bag 0 Bag


For the pumpkin granola: 

1 cup Mornflake Organic Superfast Oats
½ medium pumpkin (about 250g), peeled and chopped into chunks
1 tsp vanilla extract
1 tbsp coconut oil
½ tsp cinnamon
½ tsp ginger
Note: makes one Kilner jar of granola

For the apple and cinnamon porridge:

½ cup Mornflake Superfast Oats
½ tsp cinnamon
1 apple, half thinly sliced and half into chunks
1 cup oat milk
A dash of cinnamon


  • Preheat the oven to 200°C/180°C fan/gas mark 6. 
  • Steam the peeled pumpkin chunks until soft, then add to a food processor with the vanilla extract, coconut oil, cinnamon and ginger, and blend until creamy.
  • Pour into a mixing bowl and add the Mornflake oats, making sure all the oats are coated in the pumpkin mixture.
  • Spread the mix evenly across a lightly greased baking tray and place in the oven for 15 minutes
  • Turn the oven temperature down to 150°C and give the granola a mix and place in at 10 minute intervals for a total of 30 minutes.
  • Put the oats, cinnamon, apple chunks and oat milk into a saucepan and gently simmer until a creamy porridge forms. Take off the heat.
  • In a separate griddle pan, gently fry the apple slices with a dash of cinnamon on top, until caramelised, then use to top the porridge.
  • Allow the granola to cool (if you’re patient enough) and sprinkle over your apple-spiced porridge.

Shop the ingredients

  • Creamy Superfast Oats

    Creamy Superfast Oats