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Strawberry Pop Tart Protein Baked Oats Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 23 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20-22 minutes
  • Total Time: 30-32 minutes
  • Yield: 3 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

A delicious and protein-packed twist on classic pop tarts, these Strawberry Pop Tart Protein Baked Oats combine wholesome oat flour and protein powder with a sweet strawberry preserves filling and a creamy Greek yogurt frosting. Perfect for a nutritious breakfast or snack, they bake into satisfying individual portions that are easy to make and even easier to enjoy.

Ingredients

Dry Ingredients

  • 1 cup oat flour (120 grams)
  • 1 scoop protein powder (33 grams)
  • 1 tsp baking powder
  • Pinch of salt

Wet Ingredients

  • 2/3 cup almond milk (5.3 fl oz)
  • 2 large eggs (100 grams)
  • 1 tbsp maple syrup (21 grams)
  • 1 tsp vanilla bean paste

Filling and Frosting

  • 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)

Instructions

  1. Preheat and prepare dishes: Preheat the 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 and set them aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the oat flour, protein powder, baking powder, and salt until thoroughly combined.
  3. Combine wet ingredients: In a separate bowl, whisk together the almond milk, eggs, maple syrup, and vanilla bean paste. Pour the wet mixture into the dry ingredients and stir until fully incorporated, forming a thick and sticky batter with no dry flour remaining.
  4. Layer the batter and filling: Divide half of the batter evenly among the prepared baking dishes, spreading it with a spatula to reach the edges in an even layer. Spoon and spread the strawberry preserves on top of this layer, leaving a small margin around the edges to prevent spilling. Top with the remaining batter, spreading it evenly to the edges.
  5. Bake: Place the baking dishes in the oven and bake for 20-22 minutes. The baked oats should puff up, lightly brown on top, and feel firm to the touch without leaving a dent.
  6. Prepare frosting: While the baked oats cool on a cooling rack, whisk together the plain Greek yogurt and powdered sugar until smooth. Optionally, add a touch of red gel food coloring to tint the frosting.
  7. Frost and serve: Once the baked oats have cooled completely, spread the yogurt frosting on top. Add sprinkles if desired, then serve and enjoy.

Notes

  • Use gluten-free oat flour if you require a gluten-free recipe.
  • The protein powder should be unflavored or vanilla flavored for best results.
  • Ensure not to spread the strawberry preserves all the way to the edges to prevent leaking during baking.
  • These baked oats are best served fresh but can be stored in the refrigerator for up to 3 days.
  • Adjust sweetness by modifying the amount of maple syrup or preserves to your preference.
  • Use non-dairy yogurt to make this recipe vegan, but note it will no longer have the same protein content.

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