2 scoops ProtoLyte® Milk and Cookies

 1.5 cups oat four or blended oats 

 4 tbsp coconut flour

 1/4 stevia or sweetener of choice 

8 tbsp natural almond butter or nut butter of choice

 1/4 sugar free maple syrup

1/2 cup almond milk

1 tsp vanilla

1 tsp of pink salt

1/2 tsp of cinnamon 

MAKING THE FROSTING: 

227g fat free Greek yogurt 8g sugar free pudding mix - cheesecake flavor 

1/8 cup stevia 

TOPPINGS: 20g oreo thin bites   

 Combine blended oats or oat flour with coconut flour, ProtoLyte® protein, sweetener, cinnamon and vanilla.  In a separate container, combine nut butter and syrup and heat on low, on the stove top or in 20 second increments in the microwave to soften. Combine dry ingredients and nut butter mixture, and add almond milk, developing a dense fudge like mixture. Additional splashes of almond milk may be needed, however the drier the mixture the denser the blondies will be. Pat mixture into a greased or lined 9x9 dish and refrigerate. Overnight is best, however 10 minutes in the freezer can suffice if desired immediately. After hardening, top with frosting, sprinkle Oreos.