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Blueberry cheesecake oats

Blueberry cheesecake oats

Blueberry and pumpkin porridge with a drizzle of honey

2 serves

10 m

5 m


  • 1 quantity of hot oats (base recipe)
  • 2 cups fresh or frozen blueberries
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • ¼ cup smooth ricotta
  • 1 small banana, sliced
  • 1 tablespoon pepitas


Step 1

Cook hot oats following method in base recipe.

Step 2

Meanwhile, heat a medium non-stick frying pan over a medium-high heat. Add blueberries, maple syrup and vanilla. Simmer for 2-3 minutes, shaking pan occasionally until berries are soft and syrupy.

Step 3

To serve, divide oats between 2 bowls. Top with ricotta and banana. Spoon over warm blueberry mixture. Sprinkle with pepitas.


  • Frozen blueberries are a cheaper option when fresh blueberries aren’t in season.
  • Use honey or brown sugar in place of maple syrup, if preferred

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