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.
100g Mornflake Creamy Superfast Oats
65g Frozen raspberries
300ml Coconut milk
1 tsp Vanilla extract
250g Coconut yoghurt
50g Fresh raspberries
Add the oats, frozen raspberries, vanilla extract and coconut milk to a bowl and mix thoroughly. Cover and leave overnight in the fridge.
In the morning, stir the bircher mix and spoon evenly between two jars.
In a separate bowl mix together the coconut yoghurt and fresh raspberries until the yoghurt turns pink. Then spoon on top of the oat bircher mix.
Finish with more fresh raspberries, a sprinkle of desiccated coconut and small chunks of dark chocolate.