Frosted Strawberry Pop Tart Protein Oatmeal (579 Cals)

1.) Add a bowl to the freezer while you prep ingredients in a separate bowl
2.) Place 80g of quick oats into a bowl and add 240 ml of water. Stir and then microwave oats and water for 2 minutes.
3.) Take bowl out of microwave and most of the liquid should’ve been soaked up. Now mix it up to help it be better prepared for when more liquid is added. Now add exactly 150ml of water. Mix that in until most is soaked in.
4.) Place bowl back in microwave for a 60-90 seconds. Keep an eye on the bowl so it doesn’t overflow! You’ll see the middle start to rise like a volcano when its about to overflow! Take it out then!
5.) Remove bowl from microwave and add 50g of egg whites. Stir slowly and until well mixed.
6.) Add dry ingredients of 10g PEScience Gourmet Vanilla Select Protein, 10g Black Cocoa Powder, 5g of coconut flour, and 3g Zero Calorie Sweetener of your choice and mix to avoid clumping when added to the oatmeal. Now add that into the oatmeal and mix.
7.) Making this the night before and letting sit in the fridge will lead to a super duper thick bowl of oats. But if you want them soon, let sit in freezer for about 30 minutes, mixing every 10 minutes and it should be pretty thick by then. The longer you let it sit, the thicker it will get 🙂
8.) While oats are cooling, add your dry frosting ingredients into a bowl. Mix to avoid clumping. Then add your greek and mix it in the best you can. Now add 10ml of cold water and mix. Repeat this add 5ml at a time only if you need to! Honestly shouldn’t take much water at all so be careful! Add to fridge to cool while oatmeal is cooling.
9.) Once all is ready, add your frosting to the top of your oatmeal and whatever toppings your little/big heart desires and enjoy!

Protip:
If you want to scale this recipe to maybe 40g of oats, just cut the ingredients in half. Literally everything I did but just cut it in half. For 60g of oats, you’d just cut the ingredient down by 25%.