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.
10 new potatoes
A few fresh thyme leaves
1-2 tbsp rapeseed oil
50g Mornflake Creamy Superfast Oats
1 tsp of brown rice miso paste
200ml water, plus a little extra
70g mixed mushrooms
Few handfuls of rocket leaves
Pre-heat the oven to 180°C.
Add the potatoes to a baking tray, drizzle with rapeseed oil, sprinkle over a pinch of salt and a few fresh thyme leaves. Mix altogether so that the potatoes are covered and place in the oven for 1 hour, until they are golden and roasted.
To make the savoury porridge, add a teaspoon of miso paste to a little water and stir until combined. Put the oats in a saucepan, pour over the miso stock and water and gently cook over a medium heat, stir regularly. Once cooked – remove from the heat and stir through a few fresh thyme leaves.
Roughly chop the mushrooms. Add a little oil to a frying pan and cook the mushrooms for 5-8 minutes until cooked. Add them to the porridge and stir through.
To serve, spoon the mushroom and miso porridge into two bowls, add the roasted potatoes and handfuls of fresh rocket.