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Strawberry Pop Tart Protein Baked Oats Recipe

★★★★★

4.5 from 103 reviews
  • Author: Mariam
  • Total Time: 32 minutes
  • Yield: 3 servings (3 half-quart baked oat pop tarts) 1x
  • Diet: Low Fat

Description

A delicious and protein-packed take on classic pop tarts, these Strawberry Pop Tart Protein Baked Oats combine the wholesome goodness of oat flour and vanilla protein powder with a sweet strawberry preserve filling. Perfect for a nutritious breakfast or snack, they offer a satisfying, baked treat topped with a creamy Greek yogurt frosting.

Ingredients

Scale

Dry Ingredients

  • 1 cup oat flour (120 grams)
  • 1 scoop Dymatize Elite Vanilla Casein Protein Powder (33 grams)
  • 1 tsp baking powder
  • Pinch of salt

Wet Ingredients

  • 2/3 cup unsweetened vanilla almond milk (5.3 fl oz)
  • 2 large eggs (100 grams)
  • 1 tbsp maple syrup (21 grams)
  • 1 tsp vanilla extract

Filling and Topping

  • 2 tbsp Smucker’s Low Sugar Strawberry Preserves (34 grams)
  • 6 tbsp powdered sugar (45 grams)
  • 1/4 cup plain non-fat Greek yogurt (2 fl oz)

Instructions

  1. Preheat and prepare baking dishes: Preheat your oven to 350°F (175°C). Lightly spray the inside of three half-quart baking dishes (approximately 8 fl oz capacity each) with non-stick cooking spray to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the oat flour, vanilla casein protein powder, baking powder, and a pinch of salt until well combined. Set this mixture aside.
  3. Mix wet ingredients: In a separate bowl, whisk together the almond milk, eggs, maple syrup, and vanilla extract until smooth and blended.
  4. Combine wet and dry mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir thoroughly until the batter is fully incorporated, thick, and sticky, ensuring no dry flour remains visible.
  5. Assemble the baked oats: Divide half the batter evenly into the prepared baking dishes and use a spatula to spread it evenly, reaching the edges. Spoon and spread the strawberry preserves over the batter, leaving a small border around the edges. Then, spread the remaining batter on top to cover the jam completely, smoothing it out to the edges.
  6. Bake: Place the dishes in the oven and bake for 20-22 minutes. The baked oats should puff up slightly, start to brown lightly on top, and be firm to the touch without leaving a mark.
  7. Cool: Remove the dishes from the oven and place them on a cooling rack to cool down.
  8. Prepare frosting: While the baked oats are cooling, whisk the plain non-fat Greek yogurt and powdered sugar together until smooth and creamy. Optionally, add a small amount of red gel food coloring to enhance the color.
  9. Serve: Once the baked oats have cooled, spread the yogurt frosting evenly on top. Optionally add sprinkles or any additional desired toppings before serving.

Notes

  • Use oat flour for a gluten-free option, but ensure it is certified gluten-free if needed.
  • Vanilla casein protein powder adds creaminess and sweetness while boosting protein—substitute with other vanilla protein powders as desired.
  • Be careful not to spread the strawberry preserves all the way to the edge to prevent leakage during baking.
  • The yogurt frosting can be made ahead and refrigerated if needed.
  • This recipe fits well as a high-protein, low sugar breakfast or snack option.
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry Pop Tart, Protein Baked Oats, High Protein Breakfast, Healthy Pop Tart, Vanilla Protein Baked Oats, Strawberry Jam Baked Oats

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Find it online: https://aromaofgrandma.com/strawberry-pop-tart-protein-baked-oats-recipe/