Description
Delicious and healthy Protein Pop Tarts made with oat flour, vanilla protein powder, and almond flour, filled with your favorite fruit preserves. These homemade pop tarts are perfect for a quick breakfast or snack, offering a protein-packed alternative to traditional versions with the option of a light glaze.
Ingredients
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
- 1/4 cup fruit preserves or jam (low sugar if desired)
Optional
- Powdered sugar + almond milk for glaze
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the pop tarts.
- Mix Dry Ingredients: In a medium bowl, combine oat flour, vanilla protein powder, almond flour, and salt to form the base of the dough.
- Add Wet Ingredients: Stir in the softened coconut oil and maple syrup 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, ensuring a uniform surface for cutting.
- Cut Shapes: Cut the dough into rectangular shapes approximately 3 by 4 inches. Re-roll any scraps to maximize dough usage.
- Assemble Pop Tarts: Place half of the rectangles on the prepared baking sheet. Spoon about 1 teaspoon of fruit preserves onto each rectangle, spreading slightly but leaving space around the edges for sealing.
- Seal Edges: Top each filled rectangle with another dough rectangle and press the edges firmly with a fork to seal the filling inside and prevent leakage.
- Bake: Bake in the preheated oven for 14–16 minutes or until the edges turn golden brown, indicating they are done. Remove and allow to cool completely on a wire rack.
- Add Glaze (Optional): For a sweet finishing touch, mix powdered sugar with a splash of almond milk to create a glaze. Drizzle this over the cooled pop tarts and let set before serving.
Notes
- Use low sugar or no sugar-added fruit preserves for a healthier option.
- Almond milk quantity may vary depending on the flour absorbency; add gradually until you achieve a soft dough consistency.
- Ensure the edges are sealed well to prevent filling from leaking during baking.
- For a crispier crust, let the dough chill in the refrigerator for 15 minutes before rolling out.
- Customize the filling with any jam or nut butter according to preference.
- Storage: Keep cooled pop tarts in an airtight container at room temperature for up to 3 days or freeze for longer storage.
