In a large pot over medium heat, add in your frozen strawberries and allow them to cook down. As they begin to thaw, break them up with a spatula to help them cook faster.

Sprinkle the splenda over the top and bring to a light boil. You can use real sugar or maple syrup if you wish, you will just need to use more of it. Allow it to lightly boil, stirring often so it doesn't stick to the bottom.

After a few minutes, add in the pectin and continue mixing. The pectin is what helps to make it into a jelly. You don't need to add the pectin for use in the baked oatmeal but if you want to use it for a jelly with other things, you should add it.

After it has been lightly boiling for 10-15 minutes you can pull it off the heat and transfer to a storage container. Place it in the fridge to cool as you prep the other ingredients.

Preheat your oven to 350°F.

In a large bowl, mix together the oats, protein powder, and baking powder.

Add in the egg whites, milk, syrup, and 3 tbsp of peanut butter. Stir to combine.

Spray a 13"x9" pan with oil and add the oat mixture.

Spoon the jelly over the top and swirl it into the oat mixture using a butter knife.

Bake for 35-40 minutes.

Melt 2 tbsp of peanut butter in the microwave for few seconds until melted.

Add to a small ziplock bag and cut a small hole in the corner. Pipe the peanut butter over the top of the finished baked oatmeal.