Lemon Blueberry Baked Oatmeal Cups
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
2 hrs 30 mins
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Total Time
2 hrs 55 mins
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Servings
6 servings
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Course
Dessert
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Cuisine
International
Lemon Blueberry Baked Oatmeal Cups
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These delicious lemon blueberry baked oatmeal cups are the perfect treat when you have guests over and are quick and easy to make.
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Ingredients
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
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Instructions
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.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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