Let’s get this week started with a new breakfast recipe – Strawberry Pop Tart Protein Baked Oats! These viral Tik Tok baked oats are made with a layer of strawberry jam and topped with Greek yogurt based frosting for a classic Pop Tart vibe. I added a bit of protein powder to be sure they hold me over until lunch, and each serving has 20 grams of protein. They’re also surprisingly tender because I used casein protein powder instead of whey, though you could use a whey/casein blend instead if that’s what you have on hand.
Here’s what you’ll need to make this recipe:
- Oat flour – You can buy oat flour ready made – it’s just rolled oats milled into a fine powder. Or you can make your own by sticking rolled oats in a high quality food processor or blender. Just let it rip until you end up with a fine powder!
- Milk – Use whatever neutral tasting milk you prefer! I used almond milk, which doesn’t have a strong flavor. Some non-dairy milks have a really strong flavor or are overly sweet – I’d stay away from those in this recipe.
- Eggs – These are the glue that bring the dough together and add a bit of protein too.
- Protein powder – I recommend using casein protein or a whey/casein blend in this recipe. Whey alone tends to yield a chewy baked product that doesn’t rise nearly as much, but it’s okay to use in a pinch.
- Baking powder – This gives the baked oats a good rise as they cook. They also help make sure the baked oats aren’t too dense.
- Strawberry Jam – Any flavor of jam will do, but I went with strawberry for this recipe for a classic Pop Tart flavor.
- Maple syrup – You need just a touch of sweetness to help balance things out here. You could use honey or agave syrup instead, but I personally like the flavor of maple syrup best.
- Vanilla extract – Like salt in a savory dish, vanilla tends to enhance the flavors of a sweet recipe.
- Greek yogurt – I used this instead of milk for the frosting to help add some body. You can certainly skip it and just use any milk of your choice – just reduce the volume to about 1/2 tsp or else it will be really runny. You can always fix runny frosting with more powdered sugar though!
- Powdered sugar – If you’re going for super healthy, you could skip the powdered sugar and just opt for Greek yogurt as the frosting alone! I liked the sweetness, just be careful not to overdue it with extra – it can create a medicinal flavor in my opinion.
Here are some items I used to make this recipe a success. Note: these are Amazon Affiliate links.
Strawberry Pop Tart Protein Baked Oats
- 1 cup oat flour (120 grams)
- 1 scoop Dymatize Elite Vanilla Casein Protein Powder (33 grams)
- 1 tsp baking powder
- pinch of salt
- 2/3 cup unsweetened vanilla almond milk (5.3 fl oz)
- 2 large egg (100 grams)
- 1 tbsp maple syrup (21 grams)
- 1 tsp vanilla extract
- 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)
Pre-heat oven to 350°. Spray the inside of 3 half quart (about 8 fl oz capacity) baking dishes with non-stick cooking spray. Set aside.
In a medium bowl, whisk together oat flour, protein powder, baking powder, and salt until well combined. Set aside.
In another bowl, whisk together milk, eggs, maple syrup, and vanilla extract. Pour into bowl with dry ingredients and mix until completely incorporated and not dry flour remains visible. The batter should be thick and sticky.
Add half the batter to the prepared baking dishes and spread out with a spatula to make an even layer that reaches the edges. Spread strawberry jam on top, but avoid spreading it all the way to the edges of the dish. Top with remaining batter and spread evenly to the edges of the dish.
Bake for 20-22 minutes. They should puff up and begin to brown lightly on top, and touching it should not leave a mark. Set aside on a cooling rack.
While the baked oats cool, make the frosting. Whisk Greek yogurt and powdered sugar together until smooth. Add a touch of red gel food coloring, if desired.
Top cooled oats with frosting and sprinkles (if desired) before serving.