Make the most of juicy, tart red currants while they’re in season. They work beautifully as a topper for this morning porridge, along with pumpkin and chia seeds.
Created by our friends at the Clean Supper Club.
40g Mornflake Organic Superfast Oats
300ml coconut milk
1 tbsp. pumpkin seeds
Weigh out the oats into a pan and pour over the coconut milk. Add the pumpkin seeds and redcurrants then stir through the oats – for a creamier porridge leave to soak for 20 minutes before cooking. Gently heat the porridge, stirring regularly until the oats are soft and creamy.
Spoon into a bowl then top with redcurrants, a scattering of pumpkin seeds, coconut chips and a small sprinkling of chia seeds.