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100g Mornflake Jumbo Oats

1 tbsp coconut sugar*

1 tsp cinnamon

2 large bananas

400g plain yoghurt**

60g almond butter***

60ml coconut oil, melted

60ml maple syrup

Pinch of salt



1 banana, sliced

Grated chocolate


* white or brown sugar can be used instead

** other nut butter can be used for a different flavour caramel

*** dairy-free yoghurt can be used here


Pre heat the oven to 200c.

Put the jumbo oats into a baking dish along with the coconut sugar and cinnamon. Toss together, then bake in the oven for 20 minutes, or until golden.

In a large bowl mash the banana and stir in the yoghurt and set to one side – for a smoother texture, use a hand blender to blend the two together.

For the caramel, stir together the almond butter, coconut oil, maple syrup and salt in a small bowl until smooth.

To serve, layer the banana yoghurt, caramel and toasted oats between 5 small glasses. Top with more of the toasted oats, sliced banana and grated chocolate.

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