Lemon and Blueberry Cheesecake Oats
VEGAN – DAIRY-FREE – GLUTEN-FREE
45g gluten-free oats
15g vanilla protein
1tbsp chia seeds
250ml almond m.lk
The zest of 1/4 lemon
100g frozen blueberries
1tbsp of Nush Natural Almond M.lk Spread
1tsp maple syrup
Juice of ¼ lemon
1 gluten-free biscuit (we used Livia’s)
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.