Strawberry Pop Tart Protein Baked Oats
User Reviews
4.1
Strawberry Pop Tart Protein Baked Oats
Description
This recipe uses oat flour combined with vanilla casein protein powder, eggs, and almond milk to create a thick, sticky batter. The batter is layered in small baking dishes with a middle layer of strawberry preserves, mimicking the filling of a pop tart. Baking at 350°F for 20-22 minutes yields baked oats that puff up and brown lightly while remaining moist inside. The topping is a simple frosting made by whisking non-fat plain Greek yogurt with powdered sugar, providing creamy sweetness contrasted to the oat base. The structure is soft and satisfying, with the strawberry preserves offering bright fruity notes. These baked oats serve as a protein-enriched alternative to traditional breakfast pastries and can be prepped ahead.
Ingredients
Baked Oats
- 1 cup oat flour (120 grams)
- 1 coop casein protein powder 33 grams, vanilla flavor, Dymatize Elite brand
- 1 tsp baking powder
- salt pinch
- 2/3 cup almond milk 5.3 fl oz, unsweetened vanilla
- 2 egg 100 grams, large
- 1 tbsp maple syrup (21 grams)
- 1 tsp vanilla extract
- 2 tbsp Strawberry Preserves 34 grams, low sugar, brand Smucker's
Frosting
- 6 tbsp powdered sugar (45 grams)
- 1/4 cup Greek yogurt 2 fl oz, plain, non-fat
Instructions
- 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.
Notes
- These baked oats can be refrigerated after cooling and frosted just before serving for meal prep convenience.
- Unfrosted baked oats store well for make-ahead breakfasts or snacks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 20g | 40% |
| Fat | 8g | 12% |
| Cholesterol | 132mg | 44% |
| Sodium | 318mg | 13% |
| Potassium | 269mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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