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Strawberry Pop-Tart Protein Baked Oats Recipe

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★★★★★

5 from 54 reviews

A delicious and protein-packed take on classic Pop-Tarts with baked oats infused with vanilla casein protein powder, layered with low sugar strawberry preserves, and topped with a creamy Greek yogurt frosting. Perfect for a nutritious breakfast or snack.

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 & Toppings

  • 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)
  • Optional: red gel food coloring and sprinkles for garnish

Instructions

  1. Preheat and prepare baking dishes: Pre-heat your oven to 350°F (177°C). Spray the inside of three half-quart baking dishes (about 8 fl oz capacity each) generously with non-stick cooking spray. Set aside to ensure easy removal of baked oats.
  2. Mix dry ingredients: In a medium bowl, whisk together the oat flour, vanilla casein protein powder, baking powder, and a pinch of salt thoroughly to combine all dry elements evenly.
  3. Mix wet ingredients: In a separate bowl, whisk the unsweetened vanilla almond milk, eggs, maple syrup, and vanilla extract until the mixture is smooth and well combined.
  4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients bowl. Stir thoroughly until fully incorporated and no dry flour remains. The resulting batter should be thick and sticky, perfect for layering.
  5. Layer the batter and preserves: Divide half of the batter among the prepared baking dishes, spreading it evenly to cover the bottom and edges. Spoon and spread the strawberry preserves evenly on top of this first layer, leaving some margin at the edges. Then, add the remaining batter on top and spread it out evenly to cover the preserves and reach the edges of each dish.
  6. Bake the oats: Place the baking dishes in the preheated oven and bake for 20 to 22 minutes. The baked oats should puff up slightly and have a light golden brown color on top. They are done when touching the surface leaves no indentation.
  7. Cool before frosting: Remove the baking dishes from the oven and transfer them onto a cooling rack. Allow them to cool completely to ensure the frosting adheres well and does not melt.
  8. Prepare the frosting: While the oats are cooling, whisk together the plain non-fat Greek yogurt and powdered sugar until the mixture is smooth and creamy. Optionally, add a small amount of red gel food coloring to achieve a pink frosting color.
  9. Frost and serve: Once the baked oats have cooled, spread the yogurt frosting evenly on top of each portion. Garnish with sprinkles if desired for added color and texture. Serve immediately or store for a nutritious breakfast or snack.

Notes

  • The baking dishes should be about 8 fl oz in capacity for optimal thickness and cooking.
  • You can substitute oat flour with finely ground rolled oats if oat flour is unavailable.
  • Using vanilla casein protein powder helps keep the oats moist and adds a rich vanilla flavor.
  • Allow the baked oats to cool fully before adding the Greek yogurt frosting to prevent melting.
  • The strawberry preserves can be replaced with any low sugar fruit jam of your choice.
  • Optional: add sprinkles or edible decorations on top of frosting for a fun presentation.
  • This recipe is great for meal prep; store leftovers in the fridge and reheat gently before serving.

Keywords: protein baked oats, strawberry pop-tarts, healthy breakfast, baked oatmeal, vanilla protein, Greek yogurt frosting

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