A traditional porridge made with medium oatmeal and vanilla. Topped with fresh figs, toasted almonds, coconut yoghurt and a drizzle of dark chocolate.
For the oatmeal
60g Mornflake Stoneground Medium Oatmeal
1 tsp vanilla extract
Pinch of salt
1-2 fresh figs, chopped a few blackberries
20g flaked almonds, toasted
1 heaped tsp almond butter
1 tbsp coconut yoghurt
2 chunks dark chocolate, melted
Add the oatmeal, 250ml of water, vanilla extract and pinch of salt to a saucepan. Stir, cover and leave overnight.
In the morning bring the oatmeal to a gentle simmer. Turn the heat down and cook for 4 minutes, stirring continuously. Add a further 30ml of water and stir to your desired consistency.
Spoon the oatmeal into a bowl and add some sliced figs, a few blackberries, toasted flaked almonds, almond butter, a spoonful of coconut yoghurt and a drizzle of dark chocolate.