Mornflake Superfast Oats are a source of wholegrain and protein.
We carefully cut the oats into three before gently rolling them. The smaller oat flakes absorb the water or milk quicker, making them cook superfast, perfect for smooth and creamy porridge oats.
120g (1 cup) self raising gluten-free flour
50g (½ cup) Mornflake Superfast oats (plus extra for sprinkling)
120 ml (1 cup) unsweetened apple puree
60ml (½ cup) unsweetened dairy-free yogurt
1 chia egg (1 tbsp chia seeds plus 3 tbsp water)
4 tbsp. olive oil
1 tbsp. water
2 tbsp mixed seeds
50g dairy-free cheddar cheese, grated
1 ½ tsp turmeric
1 tsp. baking powder
1 tsp. onion powder
7 foil lined muffin cases
Preheat the oven to 180c and line a muffin tray with 7 foil lined muffin cases.
Put all of the dry ingredients into a large mixing bowl and stir together, then set to one side.
Add all of the wet ingredients into a jug and stir together, then pour into the dry ingredients.
Mix all of the ingredients together until well-combined.
Put approx. ½ cup mixture into each muffin case and sprinkle over the oats.
Put the muffins into the oven to bake for 30 minutes, until golden on top.
Remove from the oven and allow to cool on a cooling rack for 15 minutes before eating.
Store in airtight container and eat within 3 days.
Gluten-free flour can be swapped for regular whole wheat