Description
These Protein Pop Tarts are a delicious and nutritious twist on the classic breakfast treat, made with oat flour, almond flour, and vanilla protein powder. They’re lightly sweetened with maple syrup and filled with your favorite fruit preserves, offering a perfect balance of protein and flavor. Perfect for a quick breakfast or snack, they’re gluten-free and easy to make at home.
Ingredients
Scale
Dry Ingredients
- 1 cup oat flour
- 1/2 cup vanilla protein powder
- 1/4 cup almond flour
- 1/4 teaspoon salt
Wet Ingredients
- 3 tablespoons coconut oil, softened
- 3 tablespoons maple syrup
- 2 to 3 tablespoons almond milk
Filling
- 1/4 cup fruit preserves or jam (low sugar if desired)
Optional Glaze
- Powdered sugar
- Almond milk
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, combine oat flour, vanilla protein powder, almond flour, and salt. Stir well to evenly distribute all components.
- Add Wet Ingredients: Add the softened coconut oil and maple syrup to the dry mixture. Stir until the mixture becomes crumbly. Gradually add almond milk, one tablespoon at a time, mixing until a soft dough forms that holds together.
- Roll Dough: Place the dough between two sheets of parchment paper and roll it out evenly to about 1/4 inch thickness for perfect pop tart crust.
- Cut Rectangles: Cut the rolled dough into rectangles approximately 3 inches by 4 inches. Gather and re-roll any scraps to maximize dough usage.
- Add Filling: Arrange half of the rectangles on the prepared baking sheet. Spoon about 1 teaspoon of fruit preserves onto each, spreading slightly while leaving a border around the edges.
- Seal Pop Tarts: Place the remaining rectangles on top of each filled base. Use a fork to press down and seal the edges securely to keep the filling inside while baking.
- Bake: Bake the pop tarts in the preheated oven for 14–16 minutes or until the edges turn a golden brown. Remove and let them cool completely on a wire rack.
- Optional Glaze: Mix powdered sugar with a splash of almond milk to create a glaze. Drizzle it over the cooled pop tarts for a sweet finish.
Notes
- Use gluten-free oat flour to keep the recipe gluten free.
- Adjust almond milk quantity to achieve dough consistency; dough should not be sticky.
- For a lower sugar option, use low-sugar or no-sugar-added fruit preserves.
- The optional glaze adds sweetness but can be omitted to reduce sugar.
- Store pop tarts in an airtight container for up to 3 days or freeze for longer storage.
