Blended Baked Oats with Blueberry and Almond

  • A little indulgence
  • Dani Venn
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Blended Baked Oats with Blueberry and Almond

Did you say winter warmer, nutritious treat and anti-inflammatory all-in-one? Yes please! 

Our Melrose chef, Dani Venn, has created an amazing oats recipe filled with fresh fruit and natural anti-inflammatory properties thanks to our Melrose Turmeric Superblend. 

If you're looking for a tasty and easy recipe to warm up from the inside out, give this a try!

Prep time:

15 minutes

Cooking time:

30 minutes

Servings:

2

Ingredients:

  • 1 cup whole rolled oats
  • 1 banana, chopped
  • ½ teaspoon aluminium free baking powder
  • 2 free range eggs
  • 1 tablespoon pure maple syrup or Melrose Rice Syrup
  • 2 teaspoons / scoops Melrose Turmeric Superblend
  • ½ cup dairy free milk (oat, nut, coconut)
  • ½ teaspoon vanilla extract (optional)
  • 1/ 2 cup fresh or frozen blueberries
  • 1 tablespoon flaked almonds

Method:

  • Preheat oven to 180 degrees. 
  • Place oats, banana, baking powder, eggs, maple, or rice syrup, Melrose Turmeric Superblend and vanilla into a high powered blender and blitz on high for about 60 seconds until a smooth, creamy consistency is achieved.
  • Divide mixture by pouring into ramekins, top with blueberries and almonds. Place in the fridge or bake for about 30 minutes until the top is puffed and lightly golden.

Tips:

Alternatively you can leave in the fridge for up to 3 days and bake when you are ready.