Blueberry Muffin Overnight Oat Cake
Ingredients
- 55g oats
- 100g frozen blueberries
- 40g blueberry and cinnamon vegan blend protein powder
- 10g chia seeds
- Enough water to make the batter thick
Blueberry chia jam
- 100g frozen blueberries
- 5g chia seeds
Toppings
- 3 tablespoons blueberry yogurt
Preparation
Mix 100g frozen blueberries with 5g chia seeds in a pot and cook until the blueberries are stewed and the chia seeds absorb the liquid, then leave to cool overnight to thicken into a jam consistency.
In a bowl, mix 55g oats, 100g frozen blueberries, 40g blueberry and cinnamon vegan blend protein powder, 10g chia seeds, and enough water to make a thick batter.
Microwave the mixture for 2 minutes.
Place the microwaved mixture in the fridge overnight.
The next morning, flip the cake onto a plate and top with 3 tablespoons of blueberry yogurt and the homemade blueberry chia jam.
