Lemon Blueberry Baked Oatmeal Cups

This recipe makes 6 delicious cups, perfect for impressing guests with your chef skills!

For the crunch layer:

• 50 gr melted butter
• 1 tbsp sugar
• 100 gr quick cooking rolled oats
• 100 gr roughly chopped almonds
• 2 tbsp finely chopped crystalized ginger

For the cream:

• 395 ml sweetened condensed milk (1 can)
• 80 ml lemon juice
• zest of 1 lemon
• 200 gr cream cheese
• 1 tsp vanilla extract

For the whipped cream:

• 200 ml heavy cream
• 1 tbsp powdered sugar
• ½ tsp vanilla power or scrape the seeds from half vanilla pod

Assembly:

• crunch mix
• cream
• fresh blueberries
• whipped cream

For the crunch layer:

• Mix all the ingredients together and place them on a tray. Bake in a preheated oven at 180 °C/356 °F for 10 minutes. Let cool completely.

For the cream:

• Pour the condensed milk in a bowl and add the lemon juice and vanilla extract. Whisk until it starts to thicken. Set aside for 15 mins. As it sits, it thickens more.
• In another bowl, mix the cream cheese until smooth. Fold in the sweetened condensed milk mixture. Set aside for another 15-20 minutes to allow it to thicken more.

For the whipped cream:

• Whip the cream, sugar and vanilla until it forms stiff peaks. Place in the fridge until assembly.

Assembly:

• In a cup of your choice, add about 4 tablespoons of crunch mix, cover with fresh blueberries, add cream and top with whipped cream. You should end up with 6 lemon blueberry cups. Refrigerate for about 2 hours. Serve cold.

Notes

• You can swap fresh blueberries with fresh raspberries, strawberries or even freshly chopped mango.

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