Strawberry Buh-nay-nay Oatmeal Protein Waffles

Yummy AF (and fingerlickingood)

Ingredients - Yields 2 servings

• 1/2 Cup of rolled or quick oats
• 1 Scoop Protein Milkshake Cupcake Batter powder
• 1 Cup of unsweetened almond milk
• 3/4 Cup of fat free yogurt
• 1 Egg white
• 1 Small banana
• 4 Strawberries (2 strawberries are garnish)
• 1/2 tsp Vanilla or Almond extract
• 1 tsp Baking powder
• 1 tsp Ground cinnamon
• 1/2 tsp Ground nutmeg (garnish)
• 1 tbsp Coconut oil

Total Macros - 701 Total Calories (serves 2)

Protein - 50.5

Carbs - 69.5

Fat - 28.4

Macros per person - 351 Calories per person  

Protein - 25.25

Carbs - 34.75

Fat - 14.2

Instructions for Waffle - Yields 4 waffles 

1. Heat waffle maker
2. Take rolled or quick oats and blend dry making it into a flour
3. Add 1/2 scoop of  Protein Milkshake protein powder, 1/2 cup of almond milk, 1/2 of the banana, 1/4 cup of fat free yogurt, egg white, vanilla extract, cinnamon and baking powder to the oat flour in the blender.
4. Add 1/4 tbsp of your coconut oil to the waffle maker so it doesn't stick, also gives it a tiny coconut flavor.
5. Use a spoon to scoop batter out and add to waffle maker, about 3 or 4 spoonfuls is enough per waffle. 
6. Green light indicates they're ready, remove and plate.

1. Take 1 strawberry and chop into small pieces
2. Add chopped strawberry into the rest of your yogurt
3. Add 1/4 scoop of protein powder to strawberry and yogurt and mix together until creamy and powder is fully incorporated.

1. Cut 1 strawberry and 1/2 banana into small pieces
2. Heat sauce pan medium fire and add 1/2 tbsp of coconut oil
3. Add strawberry and banana to heated sauce pan and cook until visibly soft, add 1/4 cup almond milk and use a fork to smash the strawberry and banana mixing it in with the almond milk.
4. After adding the almond milk cook for about 3o-45 seconds until milk thickens just a bit then remove of stove.