Blueberry Cheesecake Baked Oats


Serves 1


40g oats

15g protein powder

50g mashed banana

1tbsp chia, flax and seed mix

1tsp baking powder

pinch of sea salt

200ml almond

2tbsp of Nush Natural Almond 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 and mashed banana, mix well until creamy and smooth.

In a separate bowl, mix the Nush Natural Almond 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!