This creamy porridge is naturally sweet and bursting with crunchy chopped pecans; it has a rich aroma reminiscent of pecan pie. A breakfast truly worth getting out of bed for. Delicious served warm, baked or cold as overnight oats.
What am I?
Gluten Free | Vegan Friendly | Refined Sugar Free
Proud to have 100% plastic free packaging
The outer cardboard box is recyclable and the inner porridge bag is home compostable – simply add to your green bin or compost at home.
Hob (From Ambient): Simply boil 180ml milk of choice in a saucepan. Stir in 40g of oats. Simmer for 2 mins, or until the milk is absorbed, stirring occasionally.
Microwave (From Ambient): Pour 40g oats into a microwaveable bowl. Pour 180ml milk of your choice into the bowl and mix. Microwave for 2 mins on full power (Cat E min 800w), or until milk is absorbed, stirring occasionally.
Overnight Oats: Add 40g oats into a glass jar. Pour 100ml milk of your choice over the oats and mix. Put the lid on the jar and leave to soak overnight in the fridge. In the morning give it a good stir and then enjoy hot or cold, top with yoghurt and fresh fruit.
Baked Oats: Preheat oven to 200°C/fan 180°C/gas 6. Place 40g oats, 1 tsp maple syrup, 1 egg or chia egg (1 tbsp of chia seeds mixed with 3 tbsp of water – let it sit for 15-20 mins) and 100g plain yoghurt into a bowl and mix together. Pour mixture into a small ovenproof dish and bake for 25-30 mins, or until browned.
Gluten free porridge oats, Pecans (12%), Coconut sugar, Natural Maple Flavouring (3%)
See allergens in bold.
Made in a facility that handles nuts. May contain traces of tree nuts and peanuts.
Completely Take that back ,skipped the instructions,,didn’t weigh the oats ,added a touch of sour cherry yogurt and some apple juice and the flavour is shining through
LOVE the crunchiness of this porridge! It smells divine, I love mixing up my breakfasts with overnight oats, baked oats, and porridge 🙂
Sue Wilson –
Just like Maple & Pecan. Very enjoyable, breakfast just got better. Can’t wait to try the other flavours.
I bought 4 different flavours and unexpectedly this was my favourite (although carrot cake comes close second).
It tastes amazing, quite subtle but so good, and the pecans give it that extra special crunch.
What I like about my breakfasts now is that I measure 40g exactly as a portion and because not all of it is oats, there are in fact less carbs in each portion than when I used to use just oats.
I have never been keen on the porridge texture and even overnight
Oats are not my thing, however, I add Greek yogurt to 40g of these oats early in the morning and leave in the fridge for half to an hour, and then add a little chopped fruit and nuts (dry apricots, prunes or fresh peach, and either flaked almonds or a few hazelnuts) and it turns into the most delicious creamy breakfast still retaining a lot of texture and none of that snotty porridge texture.
It is good enough to have as a dessert in fact.
I am coming back for more.
Amanda Kennedy –
Great tasting porridge, especially baked oats.