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Bake
160ml almond or other plant-based milk
2 tbsp ground flax or chia seeds
1 x Turmeric Original Shot
2 tbsp agave or maple syrup
2 tbsp runny almond butter
200g oats
50g vanilla protein powder or oat flour
1 tsp cinnamon
1 1⁄2 tsp baking powder
1 pinch of salt
120g + 30g blueberries
15g almonds, flaked
Preheat the oven to 160Fan/180*C and grease an oven-proof dish (about 8-inch square).
Pour the milk, flax/chia seeds, Turmeric Original Shot, agave/maple syrup and almond butter into a bowl and whisk together.
Add in the oats, protein powder (or oat flour), cinnamon, baking powder and a pinch of salt and stir well. Fold through 120g blueberries.
Pour into the dish, smooth over the top and scatter over 30g blueberries and the flaked almonds. Bake for 30 minutes or until golden and firm to touch (they will be slightly soft inside).
Allow to cool slightly and serve warm or cold with coconut yoghurt, extra syrup, blueberries, cinnamon and almonds.
To serve: coconut yoghurt, extra syrup, blueberries cinnamon, almonds