Baked PB&J Protein Oatmeal Casserole

1.Preheat your oven to 350°F (175°C).

2.In a large mixing bowl, combine the rolled oats, PB2, protein powder, baking powder, and salt. Mix well until evenly combined.

3.In another bowl, whisk together the almond milk, maple syrup, eggs, and vanilla extract until smooth.

4.Pour the wet ingredients into the dry ingredients and stir until just combined. Let the mixture sit for about 10 minutes to allow the oats to absorb some liquid.

5.While the oatmeal mixture is resting, prepare the berry compote. In a small saucepan over medium heat, combine the mixed berries, cornstarch, lemon juice, and honey (if using). Cook for about 5-7 minutes, stirring gently until the berries break down and the mixture thickens slightly. Remove from heat and set aside.

6.Grease a 9x9-inch baking dish with cooking spray or oil. Pour half of the oatmeal mixture into the prepared dish, spreading it evenly. Spoon half of the berry compote over the oatmeal layer, then pour the remaining oatmeal mixture on top. Finish by dolloping the remaining berry compote over the top.

7.Use a knife or spatula to gently swirl the berry compote into the oatmeal mixture for a marbled effect.

8.Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

9.Allow the casserole to cool for a few minutes before slicing into squares. Serve warm or store in the refrigerator for meal prep.