Description

This Strawberry Pop-Tart Protein Baked Oats recipe is a delicious and nutritious twist on the classic breakfast pop-tarts. Featuring a protein-packed oat flour base layered with low sugar strawberry preserves and topped with a light Greek yogurt frosting, this baked oats dish offers a wholesome, satisfying meal with the nostalgic flavors of a pop-tart but with greater health benefits. Perfect for breakfast or a snack, it combines the texture of baked oatmeal with the sweet joy of fruit preserves and a creamy topping.

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: Preheat your oven to 350°F (175°C). Spray the inside of three half-quart (about 8 fl oz capacity) baking dishes with non-stick cooking spray to prevent sticking and make for easy removal after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the oat flour, vanilla casein protein powder, baking powder, and a pinch of salt until evenly combined. This ensures consistent texture and proper leavening in your baked oats.
Mix Wet Ingredients: In another bowl, whisk the unsweetened vanilla almond milk, eggs, maple syrup, and vanilla extract together. Pour this wet mixture into the bowl with the dry ingredients and stir until there are no dry lumps left. The batter will be thick and sticky, creating the perfect base.
Layer Batter and Jam: Spoon half of the batter evenly into the prepared baking dishes and spread with a spatula to reach the edges. Carefully spread the strawberry preserves over the batter, leaving a small border around the edge. Top with the remaining batter, gently spreading it to cover the preserves and fill the dish evenly.
Bake: Place the baking dishes into the oven and bake for 20 to 22 minutes. The baked oats should puff up and turn lightly golden on top. When touched, it should feel firm without leaving an indentation, indicating that it is fully cooked but still moist inside. Remove from oven and cool on a wire rack.
Make Frosting: While the oats cool, prepare the frosting by whisking together the plain non-fat Greek yogurt and powdered sugar until smooth. Optionally, add a few drops of red gel food coloring to mimic a pop-tart glaze.
Serve: Once the baked oats are completely cooled, spread the frosting evenly over the top. Garnish with sprinkles if desired. Serve immediately to enjoy a protein-rich, pop-tart-inspired start to your day.

Notes

You can substitute oat flour with rolled oats ground finely in a blender if oat flour is unavailable.
For a dairy-free version, use a plant-based yogurt alternative and ensure your protein powder is dairy-free.
Make sure not to spread the strawberry preserves to the edge to avoid spilling during baking.
This recipe can be doubled and baked in larger dishes, adjusting baking times accordingly.
Use non-stick spray liberally to ensure easy removal; alternatively, lined baking dishes work well.
Allow the baked oats to cool fully before adding frosting to prevent it from melting.