Description

This Strawberry Pop-Tart Protein Baked Oats recipe offers a delicious and nutritious twist on the classic breakfast pastry. Packed with vanilla protein powder and layered with low sugar strawberry preserves, these baked oats are a perfect high-protein, lower-sugar way to start your day. The dish combines wholesome oat flour with natural sweeteners and a creamy Greek yogurt frosting, delivering satisfying texture and flavor without the guilt. Ready in just 30 minutes, this recipe makes a convenient, tasty breakfast for three servings.

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)

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Instructions

Prepare Oven and Dishes: Pre-heat your oven to 350°F (175°C). Lightly spray the inside of three half-quart (about 8 fl oz capacity) baking dishes with non-stick cooking spray to prevent sticking and help the baked oats come out cleanly after baking.
Mix Dry Ingredients: In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and a pinch of salt until thoroughly combined. This ensures even distribution of leavening agents and protein powder for a consistent texture.
Mix Wet Ingredients: In a separate bowl, whisk together the unsweetened vanilla almond milk, eggs, maple syrup, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and stir well until you achieve a thick, sticky batter with no visible dry flour.
Layer Batter and Jam: Divide half of the batter evenly among the prepared baking dishes, spreading with a spatula to create an even layer reaching the dish edges. Spoon and carefully spread the strawberry preserves over the batter layer, avoiding spreading to the edges to prevent overflow. Top with the remaining batter, spreading evenly to fully cover the jam layer, creating a sealed filling.
Bake: Place the baking dishes in the preheated oven and bake for 20 to 22 minutes. The baked oats should puff up slightly, develop a light golden brown color on top, and be firm to the touch without leaving an indent. Remove from oven and set aside on a cooling rack to cool.
Make Frosting: While the baked oats cool, whisk together the plain non-fat Greek yogurt with powdered sugar until smooth and creamy. For vibrant color, optionally add a small amount of red gel food coloring and mix until blended, creating a low-sugar frosting that mimics traditional pop-tart icing.
Serve: Once cooled, generously spread the yogurt-based frosting on top of each baked oat portion. Optionally, add sprinkles for a festive touch. Serve immediately for a nutritious, protein-packed breakfast that delivers all the flavor of a classic strawberry pop-tart.

Notes

You can substitute oat flour with finely ground rolled oats if oat flour is not available.
To keep the protein powder content consistent, use a similar vanilla-flavored casein or whey protein powder.
Adjust sweetness by varying the amount of maple syrup or strawberry preserves to your preference.
The frosting can be made dairy-free by using a plant-based yogurt alternative.
Allow baked oats to cool completely before adding frosting to prevent melting.
Sprinkles are optional but add a fun, festive look similar to traditional pop-tarts.