Churro Protein Oats (404 Cals)

1.) Place 80g of quick oats into a bowl and add 240 ml of water. Stir and then microwave oats and water for 2 minutes.

2.) Take bowl out of microwave, stir and add exactly 150ml of water.
3.) Place bowl back in microwave for 60-90 seconds. Keep an eye on the bowl so it doesn’t overflow!
4.) Remove bowl from microwave and add 50ml of water. Stir slowly and until well mixed.
5.) Add dry ingredients of 15g PEScience Snickerdoodle Select Protein, 6g Powdered PB, 4g Zero Calorie Sweetener of your choice and sea salt into a separate bowl and mix well to avoid clumping. Then add to bowl of oatmeal and mix in. Add bowl to freezer for 30-60 minutes to help it thicken up some more.
6.) Now make up your protein cookie by adding all the dry frosting ingredients into a bowl and mixing. Then add your water and mix really well. You might have to add a splash more of water (like 5ml-10ml) if you frosting it still took thick. Add to fridge to keep cool while you oatmeal is cooling in the freezer!
7.) Then once all is ready to go, take out, add your cookie butter on top, your chocolate chips and enjoy!

Pro tips:
– If you are using an only Whey Protein (not a whey/casein blend), then I recommend adding a little less water (20-30ml) at each step because whey is not as absorbent as the blend.
– If you want to make a smaller bowl of oats, just proportion out the ingredients to match how much oats you use. So if you use 40g of oats, that means you just cut the ingredients in half at each step.