Blueberry Cheesecake Baked Oats


Preheat the oven to 180 degrees Celsius

In a blender, blend the oats into a fine oat flour

Add the oat flour in a bowl alongside the protein powder, baking powder, sea salt, chia mix with the almond milk and mashed banana, mix well until creamy and smooth

In a separate bowl mix the cheese spread with maple syrup and caramel almond butter together ready to be placed inside the oats

Take an oven proof bowl, dish or ramekin and pour 3/4s of the oat mixture and place the cheesecake centre inside, cover with remaining oatmeal batter and stud with blueberries

Cook for 20 – 25 minutes until golden on top and creamy in the middle


40g oats

15g protein powder

50g mashed banana

1tbsp chia, flax and seed mix

1tsp baking powder

Pinch of sea salt

200ml almond drink

2tbsp of our natural almond spread

15g caramel almond butter (we used Livias)

1tsp maple syrup