Blueberry Cheesecake Baked Oats
VEGAN – DAIRY-FREE
15g protein powder
50g mashed banana
1tbsp chia, flax and seed mix
1tsp baking powder
pinch of sea salt
200ml almond m.lk
2tbsp of Nush Natural Almond M.lk Spread
15g Livia’s Caramel Almond Dip
1tsp maple syrup
Handful of blueberries
Preheat the oven to 180 degrees. In a blender, blend the oats into a fine oat flour.
Add the oat flour to a bowl alongside the protein powder, baking powder, sea salt, chia mix plus the almond m.lk and mashed banana, mix well until creamy and smooth.
In a separate bowl, mix the Nush Natural Almond M.lk Spread with maple syrup and Livia’s Caramel Almond Dip together ready to be placed inside the oats.
Take an oven-proof bowl, dish or ramekin and pour in 3/4 of the oat mixture. Place the cheesecake centre inside, cover with the remaining oatmeal batter and stud with blueberries.
Cook for 20 – 25 minutes until golden on top and creamy in the middle!