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Ingredients

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

Toppings

1 tbsp mixed berry chia jam

1 tsp almond butter

1 tbsp pumpkin seeds, toasted

Chopped walnuts

Sprinkle of golden linseed

Method

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.




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