Lemon and Blueberry Cheesecake Oats


Serves 1


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.