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150g Mornflake Scottish Jumbo Oats

360ml almond milk

120ml coconut yoghurt

2-3 tbsp maple syrup

1 ½ tsp cinnamon

1/2 tsp vanilla bean paste, or essence


Sticky Fig Compote


8 fresh figs (or 16 dried)

120ml water

120ml orange juice

60ml maple syrup

Zest of 1 orange

1 ½ tsp balsamic vinegar

1 tsp vanilla bean paste, or essence




3 heaped tbsp of sticky fig compote

A sprinkle of dried apple crisps


For the cinnamon oats, simply place all of the ingredients into a bowl and stir until combined.


Divide between three jars, then store in the fridge overnight before serving.


For the fig compote, add all of the ingredients to a small pan and bring to the boil. Reduce to a medium heat and allow to simmer for 15-20 minutes, until you have a thick chunky compote.


Let the compote cool down completely, before transferring to a jar and storing in the fridge (gently warm before using for best results).


In the morning, spoon warm fig compote on top of each jar and top with dried apple crisps.

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