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.
150g (1 ½ cup) Mornflake Superfast oats
120ml (1 cup) oat milk
120ml (1 cup) vegetable stock
2 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
Salt and pepper, to taste
For the tempeh bacon
6 slices of tempeh
1 tbsp oil (plus 1 tbsp oil for frying)
1 tbsp tamari
1 tbsp maple syrup
3 tsp liquid smoke
½ tsp smoked paprika
A handful of kale
A handful of mushrooms
Sprinkle of mixed seeds
To make the tempeh bacon
Put the oil, tamari, maple syrup, liquid smoke and smoked paprika into a small bowl along with the slices of tempeh. Leave to marinate for 10 minutes.
Heat 1 tbsp of oil in a frying pan. Once sizzling, fry the tempeh slices for a minute or so on each side. Remove from the pan and set to on side, then cook the mushrooms and kale.
To make the oatmeal
Place the oats, milk and vegetable stock into a small saucepan along with the nutritional yeast, onion powder and garlic powder.
Bring to the boil, then reduce the heat and continue to cook until the oats have thickened and reached your desired consistency.
Add salt and pepper to taste, then divide between 2 bowls.
Top with tempeh bacon, avocado, mushrooms, kale and a sprinkle of mixed seeds.