Description

This Strawberry Pop Tart Protein Baked Oats recipe combines the nostalgic flavors of a classic pop tart with nutritious ingredients like oat flour and vanilla casein protein powder. Baked to fluffy perfection and topped with a tangy Greek yogurt frosting and low sugar strawberry preserves, this dish makes for a delicious and protein-packed 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 and 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)

Instructions

Preheat and Prepare Baking Dishes: Preheat your oven to 350°F (177°C). Spray the insides of three half-quart baking dishes (around 8 fl oz capacity each) with non-stick cooking spray to prevent sticking, then set them aside.
Mix Dry Ingredients: In a medium bowl, whisk together the oat flour, vanilla casein protein powder, baking powder, and a pinch of salt until the mixture is well combined and uniform.
Mix Wet Ingredients and Combine: In a separate bowl, whisk together the unsweetened vanilla almond milk, eggs, maple syrup, and vanilla extract until smooth. Pour this wet mixture into the bowl containing the dry ingredients and stir until fully incorporated. The batter should be thick and sticky, with no dry flour visible.
Assemble the Baked Oats: Divide half of the batter evenly among the prepared baking dishes and spread it out with a spatula to cover the bottoms and edges evenly. Carefully spoon and spread the strawberry preserves over the batter, leaving a small border around the edges to prevent overflow. Top with the remaining batter, spreading it evenly to cover the preserves and reach the edges of each dish.
Bake: Place the prepared dishes in the oven and bake for 20 to 22 minutes. The baked oats should puff up, lightly brown on top, and a gentle touch should not leave an indentation. Once done, remove from the oven and let cool on a wire rack.
Prepare Frosting: While the baked oats cool, make the yogurt frosting by whisking together the plain non-fat Greek yogurt and powdered sugar until smooth. Optionally, add a small amount of red gel food coloring to mimic a strawberry frosting color.
Serve: Once the baked oats have cooled, spread the prepared frosting on top. Add sprinkles if desired before serving for an extra festive touch.

Notes

Use room temperature eggs and milk for easier mixing and better batter consistency.
Ensure the baking dishes are well greased to prevent sticking and allow for easier serving.
The frosting can be customized with your favorite food coloring or flavored extracts for variety.
Leftover baked oats can be stored in the refrigerator for up to 3 days and reheated before serving.
For a dairy-free alternative, substitute the Greek yogurt with a plant-based yogurt and use a suitable powdered sugar blend.

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

Keywords: Strawberry Pop Tart, Baked Oats, Protein Breakfast, Vanilla Protein Powder, Healthy Breakfast, Low Sugar