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Strawberry Pop-Tart Protein Baked Oats Recipe

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These Strawberry Pop-Tart Protein Baked Oats combine the nostalgic flavors of a classic pop-tart with a nutritious boost of 20 grams of protein per serving, providing an energizing and wholesome breakfast option that's both delicious and satisfying.

  • Total Time: 32 minutes
  • Yield: 4 servings

Ingredients

For the Oats

  • 1 cup Oat Flour (ensure it’s certified gluten-free)
  • 1 scoop Dymatize Elite Vanilla Casein Protein Powder or a whey/casein blend
  • 1 tbsp Baking Powder (check for freshness)
  • 1 pinch Salt (enhances flavor)
  • 1 cup Unsweetened Vanilla Almond Milk (can substitute with any plant-based milk)
  • 2 large Eggs (use room temperature eggs)
  • 1 tbsp Maple Syrup (can swap for honey or agave)
  • 1 tsp Vanilla Extract (pure extract preferred)

For the Jam Layer

  • 1/2 cup Smucker's Low Sugar Strawberry Preserves or regular jam

For the Frosting

  • 1 cup Powdered Sugar (can be omitted or replaced with an alternative)
  • 1/2 cup Plain Non-Fat Greek Yogurt (or dairy-free yogurt for a vegan option)

Instructions

  1. Preheat Oven and Prepare Dishes: Preheat your oven to 350°F (175°C). Prepare three 8 fl oz baking dishes by spraying them with non-stick spray to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the oat flour, vanilla casein protein powder, baking powder, and salt until well combined to create an even dry base.
  3. Combine Wet Ingredients: In another bowl, whisk the unsweetened vanilla almond milk, room temperature eggs, maple syrup, and vanilla extract until the mixture is smooth and evenly blended.
  4. Create Batter: Slowly mix the wet ingredients into the dry ingredients, stirring gently until a thick batter forms, ensuring not to overmix which can affect texture.
  5. Divide Batter and Add Jam: Evenly divide half of the batter among the prepared baking dishes. Next, add a layer of strawberry preserves on top of the batter in each dish, keeping the jam away from the edges to prevent spilling.
  6. Top with Remaining Batter: Carefully spoon the remaining batter over the jam layer, covering it completely, creating a sandwich effect with the jam in the center.
  7. Bake: Place the baking dishes in the preheated oven and bake for 20 to 22 minutes, or until the baked oats are lightly browned and set in the center.
  8. Cool: Remove from the oven and allow the baked oats to cool on a wire rack for about 10 minutes to firm up and be ready for frosting.
  9. Prepare Frosting: While cooling, mix the powdered sugar with the plain non-fat Greek yogurt until smooth and creamy, adjusting consistency if needed.
  10. Frost and Serve: Top each cooled baked oat dish with the prepared frosting. Serve immediately or refrigerate for convenient meal prep for later enjoyment.

Notes

  • Use certified gluten-free oat flour if gluten sensitivity is a concern.
  • Room temperature eggs blend better for a smooth batter.
  • Maple syrup can be replaced with honey or agave for sweetness preferences.
  • For a vegan option, substitute eggs with flax eggs, dairy-free yogurt for frosting, and ensure protein powder is plant-based.
  • Non-stick spray or greased dishes prevent sticking and ensure easy removal.
  • Allow baked oats to fully cool to properly set before adding frosting to avoid melting.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

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