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For the porridge
50g Mornflake Jumbo Oats
1 tsp. chia seeds
1 tbsp. pumpkin seeds
½ ground cinnamon
300ml almond milk

To make the chia pudding
1 tbsp chia seeds
120ml almond milk

2 tbsp. almond flakes, toasted
10 blackberries
2 tbsp. chia pudding
1 tsp. pumpkin seeds
1 chunk dark chocolate, roughly chopped
½ banana, sliced
Drizzle of maple syrup or honey


To make the chia pudding
Add the chia seeds to a small jar, pour over the almond milk and stir thoroughly. Put the lid on and leave in the fridge for at least 2 hours or ideally overnight.

To make the porridge
Add the oats, pumpkin seeds, chia seeds, ground cinnamon and the almond milk to a saucepan. For a super creamy porridge, leave the oats to soak for 20 minutes before cooking.

Cook the porridge over a medium heat, stirring regularly, until the oats are soft and creamy.

While the oats are cooking, toast the almond flakes in a dry frying pan for a few minutes over a medium heat. Make sure to move them around the pan to prevent them from burning. Then remove the toasted almonds from the heat.

Spoon the porridge into a bowl, add two spoonful’s of chia pudding, the toasted almond flakes, blackberries, sliced bananas, pumpkin seeds, the chopped chocolate and a drizzle of maple syrup.

Shop the ingredients

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