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Strawberry Pop-Tart Protein Baked Oats Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 3 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Strawberry Pop-Tart Protein Baked Oats recipe offers a nutritious and delicious twist on the classic breakfast pop-tart by combining protein-packed oats with a sweet strawberry filling and a light Greek yogurt frosting. It’s perfect for a wholesome breakfast or snack, providing a cake-like texture while being rich in protein and lower in sugar, capturing the essence of a pop-tart in a healthy, baked format.

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 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)

Instructions

  1. Prepare Oven and Dishes: Pre-heat your oven to 350°F. Spray the inside of three half-quart baking dishes (about 8 fl oz capacity each) with non-stick cooking spray to ensure the baked oats won’t stick and will come out cleanly after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the oat flour, protein powder, baking powder, and pinch of salt until all are evenly combined. This ensures the leavening and ingredients are properly incorporated for consistent batter texture.
  3. Mix Wet Ingredients: In a separate bowl, whisk the unsweetened vanilla almond milk, eggs, maple syrup, and vanilla extract until smooth. Pour the wet mixture into the bowl with the dry ingredients and stir until completely combined and no flour remains visible, creating a thick, sticky batter.
  4. Layer Batter and Jam: Divide the batter in half. Spoon half of it evenly into the prepared baking dishes and spread it out with a spatula to cover the bottom and edges. Spoon the strawberry preserves on top of the first layer, taking care not to spread it all the way to the edges. Top with the remaining batter and spread it evenly to the edges to encase the strawberry filling.
  5. Bake: Place the dishes in the oven and bake for 20 to 22 minutes, until the oats puff slightly, lightly brown on top, and the surface springs back to a gentle touch without leaving an indentation. Remove from oven and transfer to a cooling rack.
  6. Make Frosting: While the baked oats cool, whisk together the plain non-fat Greek yogurt and powdered sugar until smooth and creamy. Optionally, add a small amount of red gel food coloring to mimic the traditional pop-tart icing.
  7. Serve: Once the baked oats are completely cooled, spread the yogurt frosting on top. Add sprinkles if desired for extra decoration. Serve immediately for a protein-rich, flavorful breakfast treat that resembles a classic strawberry pop-tart.

Notes

  • Use non-stick spray liberally to prevent sticking and ensure easy removal.
  • Do not spread the strawberry preserves to the edges to avoid leakage during baking.
  • You can substitute oat flour with finely ground rolled oats if oat flour is unavailable.
  • Storage: Keep leftovers refrigerated and consume within 3 days for optimal freshness.
  • For a vegan version, substitute eggs with flax eggs and use a plant-based yogurt alternative.

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