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For the oat crunch topping

60g Mornflake Jumbo Oats

65g almond, chopped

1 tbsp golden linseed

1 tbsp pumpkin seeds

2 tbsp maple syrup

2 tbsp almond butter


For the salad

Few handfuls of mixed salad leaves

6 strawberries, sliced

12 raspberries

10 basil leaves

10 mint leaves

¼ red onion (soaked in a little lime juice for 20 minutes)


To make the oat crunch topping, add the dry ingredients to a small frying pan and toast for 4 minutes before adding the maple syrup and almond butter. Stir altogether and continue to cook for 6 minutes.  Set to one side and allow to cool.

To assemble the salad, add a few handfuls of mixed salad leaves to a bowl, then mix in a handful of the oat crunch topping. Then add the sliced strawberries, whole raspberries, red onion, fresh mint and basil leaves and sprinkle over another handful of oat crunch topping.


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