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Strawberry Pop-Tart Protein Baked Oats

Indulgent Strawberry Pop-Tart Protein Baked Oats to Energize Mornings

Enjoy a scrumptious and nutritious twist on breakfast with these Strawberry Pop-Tart Protein Baked Oats, offering 20 grams of protein per serving.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 3 baking dishes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oats
  • 1 cup Oat Flour Swap for almond flour for gluten-free
  • 1 scoop Vanilla Casein Protein Powder Consider a whey/casein blend if preferred
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 cup Unsweetened Vanilla Almond Milk Any non-dairy milk can stand in
  • 2 large Eggs Use flax eggs for a vegan alternative
  • 2 tbsp Maple Syrup Honey or agave syrup can be used as swaps
  • 1 tsp Vanilla Extract Omit if allergic or substitute with vanilla bean
  • 1/2 cup Strawberry Preserves Any fruit preserves or jam can be used
For the Frosting
  • 1 cup Powdered Sugar Try sugar alternatives for a lower sugar option
  • 1 cup Plain Non-Fat Greek Yogurt Opt for plant-based yogurt for vegan choice

Equipment

  • Mixing bowls
  • Baking dishes
  • Whisk
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare three small baking dishes with non-stick cooking spray.
  2. In a mixing bowl, combine the oat flour, vanilla casein protein powder, baking powder, and salt. Whisk until fully blended.
  3. In another bowl, whisk together the unsweetened vanilla almond milk, eggs, maple syrup, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients, and gently combine until no dry flour pockets remain.
  5. Divide half of the batter into the prepared baking dishes, smoothing it out with a spatula.
  6. Spread the strawberry preserves over the batter, avoiding the edges of the baking dishes.
  7. Cover the strawberry preserves with the remaining batter, smoothing it out to create a uniform layer.
  8. Bake for 20-22 minutes, until tops are puffed and lightly browned.
  9. Cool for a few minutes before preparing the frosting by mixing together Greek yogurt and powdered sugar.
  10. Once cooled, spread the frosting on top and add optional sprinkles or fresh strawberries before serving.

Nutrition

Serving: 1baking dishCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 200mgPotassium: 300mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Store baked oats in an airtight container for up to 3 days in the fridge. Freeze individual portions for up to 2 months and reheat as needed.

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