• 180g SPAR oats
• 1 tbsp poppy seeds
• 1 tsp baking powder
• ½ tsp salt
• Zest of 1 lemon
• 2 tbsp SPAR cottage cheese
• 240ml SPAR Natural almond milk
• 4 tbsp SPAR honey
• 2 eggs
• 150g blueberries
• To serve - A dollop of SPAR Greek yoghurt, extra blueberries and drizzle of SPAR honey

1. Preheat the oven to 180°C/160°C fan/ gas mark 4. Line a 9-inch baking dish with parchment paper.
2. Combine the oats, poppy seeds, baking powder, lemon zest and salt in a large bowl.
3. Add the cottage cheese, almond milk, honey and eggs to a jug and whisk to combine. Pour the wet mixture into the dry mixture, add the blueberries, and stir to combine.
4. Pour the mixture into the lined baking dish and allow it to sit for five minutes.
5. Allow to sit for 5 mins then bake for 30 minutes.
6. Bake for 30 mins until golden.
7. Allow to cool slightly before cutting the oats into eight evenly-sized pieces.
8. Enjoy warm right away with a dollop of Greek yoghurt, a drizzle of honey and extra blueberries and lemon zest, or allow to cool fully, refrigerate in an airtight container and enjoy daily for up to four days.

These baked oats can be enjoyed cold, or reheated in the microwave.