Description

This Strawberry Pop-Tart Protein Baked Oats recipe is a delicious and nutritious breakfast that combines the comforting flavors of classic pop-tarts with a healthy twist. Featuring oat flour and vanilla protein powder as the base, layered with low-sugar strawberry preserves and topped with a Greek yogurt-based frosting, this recipe offers a protein-packed, low-sugar start to your day. It’s baked to perfection for a cake-like texture, mimicking the beloved pop-tart while being healthier and satisfying.

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

Fillings and Frosting

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)

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Instructions

Prepare Oven and Dishes: Preheat your oven to 350°F and spray the insides of three half-quart baking dishes with non-stick cooking spray. This will prevent the baked oats from sticking and help them keep their shape after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the oat flour, vanilla protein powder, baking powder, and a pinch of salt thoroughly to ensure even distribution for consistent texture and rise.
Mix Wet Ingredients: In another bowl, whisk the unsweetened vanilla almond milk, eggs, maple syrup, and vanilla extract until smooth. Pour this mixture into the dry ingredients and stir until fully incorporated and no dry flour remains, resulting in a thick, sticky batter.
Layer Batter and Jam: Divide half of the batter evenly among the prepared baking dishes, spreading it to the edges with a spatula. Spoon and spread the strawberry preserves on top, leaving a small border around the edges. Then add the remaining batter on top and spread it evenly to the edges to encase the filling.
Bake: Place the dishes in the oven and bake for 20-22 minutes. The baked oats should puff up and develop a light golden brown color on top. Pressing gently should not leave an indentation. Remove from the oven and set aside on a cooling rack to cool.
Make Frosting: While the oats cool, whisk together the powdered sugar and Greek yogurt until smooth. Optionally, add a few drops of red gel food coloring to enhance the look. This frosting adds protein and sweetness with less sugar compared to traditional frosting.
Serve: Once the baked oats have cooled, spread the Greek yogurt frosting on top. Optionally, add sprinkles for a fun pop-tart look. Serve immediately for a delicious and nutritious breakfast treat.

Notes

Use half-quart baking dishes or similar-sized oven-safe containers for individual servings.
Ensure the strawberry preserves are low sugar to keep the recipe balanced and healthy.
Make sure the batter is thick and sticky before layering to achieve the best texture.
You can substitute oat flour with rolled oats ground finely if oat flour is unavailable.
The frosting is optional but highly recommended for the classic pop-tart taste.
Store leftovers in the refrigerator and reheat gently before serving.