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150g Mornflake Whole Jumbo Oats
125g Pumpkin seeds
100g Mornflake Original Oatbran
65g walnuts, chopped
2 tbsp chia seeds
4 tbsp psyllium seed husks
7g Himalayan pink salt
1 tbsp maple syrup
3 tbsp coconut oil, melted
350ml water


  • Grease a loaf tin.
  • Melt the coconut oil in a small pan, remove from the heat and add the maple syrup and water. Stir together.
  • In a large bowl combine all dry ingredients, make a well in the centre of the dry mix and pour in the wet ingredients. Stir thoroughly.
  • Spoon onto the greased loaf tin and gently smooth the top with a spoon.
  • Cover the loaf with cling film and sit it in room temperature for at least 4 hours or overnight.
  • Heat the oven to 175°C.
  • Place the loaf tin in the centre of the oven on a wire rack and bake for 20 minutes.
  • Remove from the oven, carefully tip out of the loaf tin and return the bread to the oven, topside down, for a further 30 minutes.
  • The bread is baked when you get a hollow sound when tapped.
  • Place on a cooling rack and allow to cool completely before slicing.

Store in an airtight container and eat within 5 days.

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