Strawberry Shortcake Baked Oats with Protein Whipped Cream

*Dairy free, Gluten free, Egg free*

Ingredients: Makes 6 servings

6 ripe strawberries smashed

4 dates, soaked in hot water and smashed

2 C Oat flour

1 C Almond flour (or another cup oat flour)

1 tsp baking powder

1 3/4 C Milk of your choice

Pinch of salt

Protein Whipped Cream: I included 2 options!!

Option 1:

1 C Yogurt of your choice

2 scoops protein powder

2 tbsp honey

1 tsp vanilla

1 C Coconut whipped cream or oat whipped cream

Garnish with strawberries and cinnamon

Option 2:

1 C protein yogurt

2 tbsp honey

1 tsp vanilla

1 C coconut whipped cream or oat whipped cream

Directions:

1. Preheat oven to 350F. Prepare an a 8×8 baking dish

2. Add all the cake ingredients to the pan and mix well (note: for the dates i microwave 1 cup of water and then put the dates in the water and let them sit for 1 minute. This makes them easier to smash)

3. Bake for 20 minutes. Allow the cake to cool completely

4. Whip all the cream ingredients until smooth. You can use a whisk or a hand mixer

5. Cut the cake in half and layer the cake and cream in a loaf pan. Sprinkle cinnamon on top and garnish with strawberries