- 2 cups rolled oats
- 2 scoops Jay Robb vanilla whey protein
- 2 tbsp PB2 powdered peanut butter
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1 cup sliced strawberries
- 1 cup unsweetened applesauce
- 1/4 cup low sodium, low sugar peanut butter melted
- 1/4 cup unsweetened vanilla almond milk
- 3 tbsp pure maple syrup
- 2 egg whites
- 1 tsp vanilla extract
- 1/2 cup strawberries chopped
- 1/2 tbsp maple syrup
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Make strawberry jelly drizzle if desired. Add strawberries and maple syrup to a small pan and bring to a boil over medium heat, then lower heat to a simmer for 10-15 minutes. Allow to cool slightly, then puree in a food processor or blender. Set aside.
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Pre-heat oven to 350 degrees. Grease a baking dish with coconut oil and set aside.
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Combine all dry ingredients, then add wet ingredients and mix until just combined. Pour into prepared casserole dish and spread evenly.
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Top with additional strawberries and/or some of the optional strawberry jelly if desired.
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Bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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Cut into 6 pieces and drizzle with remaining strawberry jelly and additional melted peanut butter if desired.
I used a casserole dish like this to make mine.