Blended Baked Oats with Blueberry and Almond

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 mins




  • 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


  • 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.


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

Products Mentioned in Article

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.