Lemon and Blueberry Cheesecake Oats


Cook your oats with the vanilla, chia seeds, protein, almond milk 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 mix the cheese 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


45g oats

15g vanilla protein

1tbsp chia seeds

250ml almond m•lk

The zest of 1/4 lemon

100g frozen blueberries

1tbsp of natural almond spread

1tsp maple syrup

Juice of ¼ lemon

1 gluten free biscuit (we used Livias)