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!