Step 1

I usually make a double or triple batch of this and keep it in the fridge for use in other things as well. If you want to give it time to set up a bit you should make it the night before but that isn't required if you are just using it for this baked oatmeal. If you have this prepped in your fridge you can prep this baked oatmeal in 5 minutes.

Step 2

In a large pot over medium heat, add in your frozen strawberries and allow them to cook down. As they begin to thaw, break them up with a spatula to help them cook faster.

Step 3

Sprinkle the splenda over the top and bring to a light boil. You can use real sugar or maple syrup if you wish, you will just need to use more of it. Allow it to lightly boil, stirring often so it doesn't stick to the bottom.

Step 4

After a few minutes, add in the pectin and continue mixing. The pectin is what helps to make it into a jelly. You don't need to add the pectin for use in the baked oatmeal but if you want to use it for a jelly with other things, you should add it.

Step 5

After it has been lightly boiling for 10-15 minutes you can pull it off the heat and transfer to a storage container. Place it in the fridge to cool as you prep the other ingredients.

Step 6

Preheat your oven to 350°F.

Step 7

In a large bowl, mix together the oats, protein powder, and baking powder.

Step 8

Add in the egg whites, milk, syrup, and 3 tbsp of peanut butter. Stir to combine.

Step 9

Spray a 13"x9" pan with oil and add the oat mixture.

Step 10

Spoon the jelly over the top and swirl it into the oat mixture using a butter knife.

Step 11

Bake for 35-40 minutes.

Step 12

Melt 2 tbsp of peanut butter in the microwave for few seconds until melted.

Step 13

Add to a small ziplock bag and cut a small hole in the corner. Pipe the peanut butter over the top of the finished baked oatmeal.

Step 14

This recipe makes 6 servings. Cut the oatmeal into 6 equal pieces.