Have you seen the streaming lavacake already in the muffin version? The recipe is on my website! Cause, how could I NOT JOIN THE WHOLE BAKED OATS/LAVACAKE TREND?
Well, by now, you've probably figured out that I LOVE BLUEBERRIES! They are so delicious & sweet & healthy and aaaaah one of my faves! This easy cheesecake is just so good! Also I'll be publishing a BROWNIE BLUEBERRY CHEESECAKE SOON (just watch my stories hahaha) cause, girl, this is insane!
BOWL BLUEBERRY CHEESECAKE LAVACAKE VERSION
Ingredients:
25g rolled oats
25g oatflour
1 tsp chiaseeds
1 pinch of salt
1 tsp baking powder
dash of cinnamon
1/2 tsp cacao powder
1/2 ripe banana (mashed)
60ml oatmilk or coconut milk
50g frozen blueberries (thawed)
50g thick coconut yoghurt / Greek yoghurt
2 tsp maple syrup
vanilla extract or vanilla flavour drops
1 tsp coconut oil
Method:
Preheat the oven to 180 degrees C.
If you have not thawed your blueberries yet, do it in the microwave for 10 seconds.
Add the rolled oats, oat flour, chiaseeds, cinnamon, salt, cacao powder to a bowl a stir the mixture until everything is combined.
In a glass mix the mashed banana, oat or coconut milk, 1 tsp maple syrup, vanilla extract or vanilla flavourdrops together.
Add the liquid mixture to the oat flour mixture.
In a separate bowl mix the thawed blueberries with 1 tsp maple syrup and the Greek or coconut yoghurt together.
Grease a muffin form or baking dish with coconut oil and add in 2/3 of the oat batter and make a hole in the middle.
Add the blueberry cheesecake mixture inside and close it off with the remaining batter.
Let it bake in the oven for 20 minutes and serve straight away! I also added some more blueberries and coconut /Greek yoghurt with it, and ENJOY!
LET ME KNOW, WHAT'S YOUR FAV CHEESECAKE FLAVOUR?
Tag me with @jengoesnuts!
Lots of love,
Jen
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