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Strawberry Pop Tart Protein Baked Oats Recipe

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4.4 from 12 reviews

  • Author: Molly
  • Total Time: 30-32 minutes
  • Yield: 3 servings
  • Diet: Low Fat

Description

This Strawberry Pop Tart Protein Baked Oats recipe combines the nostalgic flavors of a classic pop tart with a healthy twist. Packed with vanilla protein powder and oat flour, these baked oats are layered with low sugar strawberry preserves and topped with a creamy Greek yogurt frosting, making a delicious and nutritious breakfast or snack.

Ingredients

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)

Instructions

  1. Preheat and Prepare Baking Dishes: Preheat the oven to 350°F (175°C). Lightly spray three half-quart baking dishes (about 8 fl oz capacity each) with non-stick cooking spray and set aside to ensure the baked oats don’t stick.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the oat flour, vanilla casein protein powder, baking powder, and a pinch of salt until evenly combined. This ensures even leavening and flavor distribution.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the unsweetened vanilla almond milk, eggs, maple syrup, and vanilla extract until the mixture is smooth and homogenous.
  4. Create Batter: Pour the wet ingredients into the bowl containing the dry ingredients. Stir thoroughly until the batter is fully incorporated and no dry flour remains. The batter will be thick and sticky, perfect for layering.
  5. Assemble Layers: Divide half of the batter evenly among the three prepared baking dishes and spread it out evenly with a spatula to cover the bottom reaching the edges. Spoon the strawberry preserves evenly over the batter, taking care to avoid spreading jam all the way to the edges. Top with the remaining batter, spreading it evenly to the edges to seal the filling inside.
  6. Bake: Place the baking dishes in the preheated oven and bake for 20 to 22 minutes, until the baked oats puff up and develop a light golden brown color on top. They should feel firm to the touch without leaving an indentation when pressed gently.
  7. Prepare Frosting: While the baked oats are cooling on a wire rack, whisk together the non-fat Greek yogurt and powdered sugar until smooth. If desired, add a small amount of red gel food coloring to enhance the frosting’s strawberry-themed appearance.
  8. Finish and Serve: Once the baked oats have cooled, spread the yogurt frosting evenly on top. Optionally, add sprinkles to decorate before serving. Enjoy warm or at room temperature.

Notes

  • Ensure the baking dishes have a half-quart capacity for even cooking and appropriate portion size.
  • The batter should be thick; if too runny, add a bit more oat flour to attain the right consistency.
  • Do not spread the strawberry preserves to the edges to prevent leakage during baking.
  • Greek yogurt frosting can be stored in the fridge and added just before serving for best texture.
  • If you prefer, substitute almond milk with another plant-based or dairy milk of choice.
  • Adding a small amount of red gel coloring is optional but enhances presentation.
  • Prep Time: 10 minutes
  • Cook Time: 20-22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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