Blueberry Oat Squares


Serves 12


225g gluten-free oats

75g puffed spelt

75ml coconut oil melted

100ml date syrup

1 tbsp almond butter

120g Nush Blueberry Almond Yog

50ml of almond

1 tsp vanilla

200g blueberries


Preheat the oven to 160 degrees and grease a brownie tin with a touch of coconut oil and baking paper.

In a bowl, mix the oats, puffed spelt and blueberries in a bowl and mix well to make sure the blueberries are dispersed evenly.

In blender (or with a fork) add the melted coconut oil, date syrup, almond butter, almond and Nush Blueberry Almond Yog and mix well until it creates a smooth mixture. Pour into the wet ingredients and mix together.

Tip mixture into a lined and greased tray and press mixture into the tin.

Bake in the oven for 20-25 minutes until golden brown on top, leave to cool before slicing. Enjoy!