Strawberry Peanut Butter Cheesecake Skillet Oats
Ingredients
- 40g gluten-free oats
- 30g peanut butter cheesecake protein
- 5g chia seeds
- 1/2 small banana
- 1/2 tsp baking powder
- Splash of almond milk
- 1 tbsp natural almond milk cheese
- 1 tbsp strawberry cheesecake cream
- Vegan yogurt
- Fresh strawberries
- Maple peanut butter (for drizzling)
Preparation
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit).
In a bowl, mix together the gluten-free oats, peanut butter cheesecake protein, chia seeds, mashed 1/2 small banana, baking powder, and a splash of almond milk.
Grease a small oven-safe dish and spoon in the oat mixture.
Drop spoonfuls of the strawberry cheesecake cream into the middle of the oat mixture.
Bake the skillet oats for 10-15 minutes in the preheated oven.
Once baked, remove from the oven and top with a dollop of vegan yogurt, fresh strawberries, and a drizzle of maple peanut butter.
Serve and enjoy!