All the flavours of a traditional apple pie but in a creamy bowl of porridge. Hints of cinnamon, along with crunchy flaked almonds – combined with the sweetness of apples and raisins, make this a delicious way to enjoy a comforting dessert at the breakfast table.
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, Flaked almonds, Dried Apple (7.5%), Apple Powder (5.8%), Coconut sugar, Raisins [Raisins (99.5%), Sunflower oil (0.5%)], Ground cinnamon
See allergens in bold.
Made in a facility that handles nuts. May contain traces of tree nuts and peanuts.
Aimee Butler –
Love it, love it, love it! Had it as overnight oats and it is scrummy!!
Miranda Bolton –
This is very yummy. I have tried it as overnight oats with a thick skyr yoghurt, and hot with soya milk and a spoonful of ginger almond butter. Very much a hug in a bowl
Really love this flavour! I’ve tried it as porridge, overnight oats and baked oats and I love them all!