VERY RASPBERRY PROTEIN OATMEAL {Lean Version}

My mother-in-law has fresh raspberries coming out of her ears this year. Every time I go to her house, she begs and pleads, "Will you please pick some raspberries and take them home with you?" How can I resist! I love fresh raspberries! What makes it even more fun is knowing I can have fresh raspberries in oatmeal the next morning.



VERY RASPBERRY PROTEIN OATMEAL {Lean Version}
Servings: 1
Prep Time: 5 minutes
Bake Time: 30 minutes
Bake Temp: 350 degrees

Ingredients
1/2 cup old-fashioned oats
1/4 cup fresh raspberries {you can use frozen too}
1/4 cup fat-free cottage cheese
1/4 tsp baking powder
2 TBS sugar-free Torani Raspberry syrup
2 egg whites
2 Stevia packets
1 cup water

Directions
1. Preheat oven to 350 degrees. In a medium size oven safe bowl, mix all of your ingredients together, except for the water. You'll add the water last after you have mixed your ingredients together. I find it easier to mix my ingredients without the water, because the egg whites are sometimes hard to whip in when there is water in the bowl. Once your ingredients are all mixed smoothly together, then add your water.

2. Place in oven at 350 degrees for 30 to 35 minutes. Pull out of oven once it is done, stir your oatmeal and set aside for 5 minutes to let it cool.

Nutrition Facts:
Calories: 240
Fat: 3.5g
Carbs: 35g
Protein: 19.5g
Fiber: 6g
Sugar: 5.5g

If you want more oatmeal recipes, head on over to Recipes for Gals in Figure and Bodybuilding with Jen Grothe. I have been following her for some time now, and my oatmeal recipes started from the foundation of her baked oatmeal's. Thanks Jen!