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.
1/2 cup nut butter (runny, no added oil/sugar/salt)
1/4 cup coconut oil
1/4 cup + 2 tbsp maple syrup
1/2 cup Mornflake Superfast oats + 1/4 cup oats, to be added at the end
1 cup oat flour (you can make this by blitzing oats in a food processor)
1/2 tsp soda
1/2 cup fresh raspberries
1/4 cup dairy-free white chocolate chunks
Pre heat the oven to 200c/180c fan oven, and line a large baking tray.
In a mixing bowl, combine the nut butter, maple syrup and coconut oil.
Once combined, add in the oat flour, oats (remembering to keep some back for later) and baking soda. Mix together to form a dough.
Fold in the raspberries, white chocolate chunks and additional oats.
Put ¼ cup dough onto the lined baking tray and press gently to flatten. Repeat this step with the rest of the dough.
Bake for 15 minutes, or until golden on top.
Remove from the oven and allow to cool before eating.