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100g Mornflake Superfast Oats
60ml Beetroot puree
1-2 tbsp Maple syrup
1 tbsp Cacoa powder
1 tbsp Almond butter
1 tsp Vanilla bean paste
Pinch of salt

2 tbsp Coconut yoghurt
A couple of Raspberries
1 square of Dark chocolate, grated


Place all of the ingredients for the red velvet oats into a bowl, stir well and refrigerate overnight.

Divide the oats between two jars and serve with coconut yoghurt, raspberries and dark chocolate.

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