Make the most of juicy, tart red currants while they’re in season. They work beautifully as a topper for this morning porridge oats, along with pumpkin and chia seeds.
Created by our friends at the Clean Supper Club.
40g Mornflake Organic Superfast Oats
300ml coconut milk
30g redcurrants
1 tbsp pumpkin seeds
Toppings
Coconut chips
Redcurrants
Pumpkin seeds
Chia seeds
Weigh out the oats into a pan and pour over the coconut milk. Add the pumpkin seeds and redcurrants then stir through the oats – for a creamier porridge leave to soak for 20 minutes before cooking. Gently heat the porridge, stirring regularly until the oats are soft and creamy.
Spoon into a bowl then top with redcurrants, a scattering of pumpkin seeds, coconut chips and a small sprinkling of chia seeds.
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