Mornflake Gluten Free Oats are a great source of fibre. These creamy oats are perfect for porridge or to use in baking.
For the porridge
50g Mornflake Gluten Free Superfast Oats
250ml oat milk
1 tbsp golden linseeds
1 tbsp almond butter
For the berry chia jam
150g frozen mixed berries
1 tbsp chia seeds
1 tbsp mixed berry chia jam
1 tsp almond butter
1 tbsp pumpkin seeds, toasted
Sprinkle of golden linseed
To make the mixed berry chia jam
Tip the frozen mixed berries into a saucepan, sprinkle over the chia seeds and heat gently. Stir regularly as the fruit softens to prevent from sticking. Cook for 10 minutes until the fruit and chia seeds become jam-like. Mash any larger fruits to break them down.
Store leftover mixed berry chia jam in an airtight container in the fridge. Eat within 5 days.
To make the porridge
Add the oats and oat milk to a saucepan with golden linseeds and almond butter then stir. Leave to soak for 10 minutes before cooking.
Cook the porridge over a medium heat for 8 minutes until the oats are soft and creamy.
Meanwhile add the walnuts and pumpkin seeds to a frying pan and toast over a medium heat for a few minutes then set to one side.
Spoon the porridge into a bowl and top with mixed berry chia jam, a spoonful of almond butter, the walnuts and pumpkin seeds and a sprinkle of golden linseed.