Description
These Strawberry Pop-Tart Protein Baked Oats combine nostalgia with nutrition, offering 20 grams of protein per serving for an energizing breakfast.
Ingredients
Scale
- 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 is preferred)
- 1/2 cup Smucker’s Low Sugar Strawberry Preserves (or regular jam)
- 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
- Preheat your oven to 350°F (175°C) and prepare three 8 fl oz baking dishes with non-stick spray.
- In a medium bowl, whisk together the oat flour, protein powder, baking powder, and salt.
- In another bowl, whisk together the almond milk, eggs, maple syrup, and vanilla extract until blended.
- Combine the wet and dry ingredients, stirring gently until a thick batter forms.
- Divide the batter among the baking dishes, then layer with strawberry preserves, avoiding the edges.
- Cover the jam layer with the remaining batter and bake for 20 to 22 minutes until lightly browned.
- Allow to cool on a wire rack for about 10 minutes and prepare the frosting by mixing yogurt with powdered sugar.
- Top with frosting and serve immediately or refrigerate for meal prep.
Notes
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 150 mg
Keywords: Strawberry Pop Tart Protein