Description

This Strawberry Pop-Tart Protein Baked Oats recipe offers a healthier, protein-packed twist on the classic pop-tart treat. Combining oat flour, vanilla casein protein powder, and a luscious strawberry jam filling, these baked oats deliver a satisfying, cake-like texture topped with a creamy Greek yogurt frosting. Perfect for a nutritious breakfast or snack, this recipe is quick to prepare and yields delicious individual 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. Lightly spray the inside of three half-quart (about 8 fl oz capacity) baking dishes with non-stick cooking spray to prevent sticking and ensure easy removal of the baked oats.
Mix Dry Ingredients: In a medium bowl, whisk together oat flour, vanilla casein protein powder, baking powder, and a pinch of salt until all ingredients are well combined. This step ensures even distribution of leavening agents and protein throughout the batter.
Mix Wet Ingredients: In a separate bowl, whisk the unsweetened vanilla almond milk, eggs, maple syrup, and vanilla extract until smoothly combined. Pour this liquid mixture into the bowl with dry ingredients and stir until the batter is thick, sticky, and free of dry flour.
Layer Batter and Jam: Divide half of the batter evenly among the prepared baking dishes, spreading it out to cover the bottom and edges. Spoon and spread the strawberry preserves on top of each layer, taking care not to extend the jam to the edges. Cover with the remaining batter, spreading it evenly to the edges.
Bake: Place the baking dishes in the oven and bake for 20-22 minutes. The baked oats should rise and turn lightly golden on top. When lightly touched, the surface should spring back without leaving a mark, indicating they are fully cooked.
Make Frosting: While the baked oats cool on a rack, 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 for a classic pop-tart look.
Serve: Once cooled, top each baked oat serving with the yogurt frosting and add sprinkles if desired. Serve immediately for a delicious and protein-rich breakfast or snack.

Notes

Use non-stick spray or grease the baking dishes thoroughly to avoid sticking, especially since the batter is thick and sticky.
Ensure the oats are fully cooled before frosting to prevent the frosting from melting or sliding off.
For a vegan or dairy-free version, consider substituting eggs with flax eggs and Greek yogurt with a plant-based yogurt alternative.
Adjust sweetness by varying the amount of maple syrup or using a different jam flavor.
Store leftovers covered in the refrigerator and consume within 3 days for best taste and texture.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American