Description

This Strawberry Pop-Tart Protein Baked Oats recipe is a delicious and nutritious twist on the classic pop-tart, combining the comfort of baked oats with the sweet strawberry preserves and a protein-packed vanilla frosting. Perfect for a wholesome breakfast or snack, it’s easy to prepare and offers a balanced mix of carbs, protein, and healthy fats with reduced sugar.

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

Frosting & Topping

6 tbsp powdered sugar (45 grams)
Optional: red gel food coloring
Optional: sprinkles for decoration

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Instructions

Preheat and Prepare Baking Dishes: Pre-heat oven to 350°F. Spray the inside of 3 half-quart (about 8 fl oz capacity) baking dishes with non-stick cooking spray to prevent sticking and ensure easy removal after baking.
Mix Dry Ingredients: In a medium bowl, whisk together oat flour, vanilla casein protein powder, baking powder, and salt until evenly combined to create a uniform dry mixture.
Mix Wet Ingredients and Combine: In a separate bowl, whisk together almond milk, eggs, maple syrup, and vanilla extract. Pour this wet mixture into the dry ingredients and stir until the batter is thick, sticky, and fully combined with no dry spots.
Assemble the Layers: Divide the batter in half. Spread the first half evenly into the prepared baking dishes, then spoon and spread the strawberry preserves over the batter, avoiding the edges. Top with the remaining batter, spreading it evenly to the edges to encase the filling.
Bake: Place the baking dishes in the oven and bake for 20-22 minutes until the oats puff up and lightly brown on top. The oats should feel set to the touch with no wetness left.
Prepare Frosting: While the oats cool on a rack, whisk the Greek yogurt with powdered sugar until smooth and creamy. Add a few drops of red gel food coloring if you want a pink tint.
Frost and Serve: Once the baked oats are cool, spread the protein frosting on top and sprinkle with optional sprinkles. Serve immediately for a satisfying protein-packed breakfast.

Notes

Use oat flour or grind whole oats in a blender for a homemade substitute.
Vanilla casein protein powder can be swapped with any vanilla protein powder for variation.
Ensure baking dishes are properly greased to prevent sticking and maintain shape.
For a vegan version, replace eggs and Greek yogurt with suitable plant-based alternatives.
Store leftovers in the refrigerator for up to 3 days and reheat before serving.