Add the Mornflake Jumbo Scottish Oats, oat flour, milk, cashew butter, brown sugar, maple syrup and vanilla extract to a saucepan.
Place over a medium-low heat and stir until the cashew butter has completely incorporated into the milk.
Cook gently for approximately 6–8 minutes, stirring regularly, until the oats have softened and the mixture begins to thicken.
Crack the egg into a separate bowl and whisk until smooth.
Gradually add a few spoonfuls of the hot oats to the beaten egg, whisking continuously to temper it.
Reduce the heat to low and slowly pour the egg mixture back into the saucepan, stirring continuously.
Continue cooking gently for another 2–3 minutes, stirring constantly, until the egg is fully cooked and the oats become thick, glossy and custard-like.
Add a splash of extra milk if the mixture becomes too thick.
Divide between two bowls and top with mini chocolate chips and a pinch of flaky sea salt.
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