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Have your cake and eat it with this virtuous breakfast version of a teatime favourite.
*We topped ours with spicy, crunchy honey cinnamon pumpkin seeds. Heat your oven to 100°C and line a baking tray with greaseproof paper. Drizzle your seeds with a little honey or sprinkle with sugar. Dust with a teaspoon of cinnamon and pop in the oven for 10 mins. When they come out the oven they may be a little stuck together. Just break them apart and scatter over your porridge.