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Ingredients

200g roasted butternut squash (without skin)

160ml almond milk

2 tbsp Mornflake Scottish Jumbo Oats

1 medjool date

1 tbsp almond butter

1 tbsp chia seeds

2 tsp cinnamon

1 ½ tsp vanilla bean paste or essence

½ tsp turmeric

½ tsp ginger

Method

Simply place all of the ingredients into a blender and blend until smooth. If you’d like a thinner consistency, add a splash more almond milk.

 

Pour into a glass and enjoy!




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