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1x chai spiced tea bag
100ml boiling water
60g Mornflake Creamy Superfast Oats
100ml almond milk
1 tsp vanilla extract
2 dates, roughly chopped
2 un-sulphured apricots, roughly chopped

80g mixed nuts, roughly chopped
2 tbsp. maple syrup
2 squares of dark chocolate, roughly chopped


To prepare the overnight oats, first make a strong cup of chai tea with 100ml of boiling water. Then allow to cool slightly.

Add the oats to a Kilner breakfast jar, pour over the chai spiced tea, the almond milk, vanilla extract, roughly chopped dates and apricots and stir thoroughly. Screw the lid on the jar and place in the fridge overnight.

In the morning remove the Kilner jar from the fridge and stir the oats.

To make the maple nuts pour the maple syrup into a small frying pan and gently heat. Add the roughly chopped nuts and cook until they become sticky, stirring continuously so they do not stick to the pan. Once the nuts are coated in a gooey layer of hot maple syrup remove from the heat and spoon onto the top of the overnight oats. Finish with some chopped dark chocolate and enjoy!

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