1. Preheat the oven to 160Fan/180*C and grease an oven-proof dish (about 8-inch square).

  2. Pour the milk, flax/chia seeds, Turmeric Original Shot, agave/maple syrup and almond butter into a bowl and whisk together.

  3. Add in the oats, protein powder (or oat flour), cinnamon, baking powder and a pinch of salt and stir well. Fold through 120g blueberries.

  4. 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).

  5. Allow to cool slightly and serve warm or cold with coconut yoghurt, extra syrup, blueberries, cinnamon and almonds.

Recipe Note

To serve: coconut yoghurt, extra syrup, blueberries cinnamon, almonds