Blueberry Oatmeal Cake

Time: 1 hour.

Serving Size: 9 bars



  • 3 cups of Avelina Premium Multi Seeds
  • ¼ cup coconut oil
  • 3 tbsp honey
  • 2 cups light cream cheese
  • 2 tsp vanilla
  • 1 tbsp coconut sugar
  • 1 cup frozen blueberries
  • 2 tbsp coconut sugar
  • 2-3 tbsp wáte


  • In the blender, grind the oats until you get a rough crumb.
  • Add the coconut oil and honey. Blend until sticky and lumpy.
  • Press firmly into a baking paper lined tray and freeze.
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  • Then in a saucepan combine the frozen blueberries, coconut sugar and water. Cook over medium to high heat stirring frequently for 10-12 minutes until the blueberries begin to break down and the sauce thickens.
  • Pour the cheesecake filling on top of the crust, then spoon the swirl mixture into the crust and stir with a toothpick.
  • Cut and enjoy! Remember to keep what is left in the freezer.

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