Bake your oats with the vanilla, chia seeds, protein, almond m.lk and lemon zest until cooked.

Take your blueberries and heat on a low heat with a splash of water to make a fruity compote (can also use a microwave to melt the blueberries.)

For the cheesecake topping, combine the Nush Natural Almond M.lk Spread with maple syrup and lemon juice and mix well.

Once the oats are cooked pour into a bowl and top with the cheesecake topping, blueberries and crumbled gluten-free biscuit.