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Strawberry Pop-Tart Protein Baked Oats

Make Mornings Bright with Strawberry Pop-Tart Protein Baked Oats

Enjoy the nostalgic taste of Strawberry Pop-Tart Protein Baked Oats for a high-protein, delicious breakfast.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 15 minutes
Total Time 52 minutes
Servings: 3 baking dishes
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Baked Oats
  • 1 cup Oat Flour Can substitute with regular flour for a non-gluten-free version.
  • 1 scoop Dymatize Elite Vanilla Casein Protein Powder Use a whey/casein blend if preferred.
  • 1 tbsp Baking Powder Acts as a leavening agent for fluffiness.
  • 1 pinch Salt Enhances overall flavor.
  • 1 cup Unsweetened Vanilla Almond Milk Substitute with any non-dairy or dairy milk.
  • 2 large Eggs No direct substitute, but flax eggs can work for a vegan option.
  • 1/4 cup Maple Syrup Honey or agave syrup can be used as alternatives.
  • 1 tsp Vanilla Extract Enhances flavor profile.
  • 1/2 cup Smucker's Low Sugar Strawberry Preserves Swap with any jam for a similar effect.
For the Frosting
  • 1 cup Powdered Sugar Brown sugar can provide a different flavor.
  • 1 cup Plain Non-Fat Greek Yogurt Substitute with any unflavored yogurt or a vegan alternative.

Equipment

  • mixing bowls
  • whisk
  • Baking Dishes
  • oven

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and lightly spray three half-quart baking dishes with non-stick cooking spray.
  2. In a mixing bowl, combine oat flour, Dymatize Elite Vanilla Casein Protein Powder, baking powder, and a pinch of salt. Whisk until fully blended.
  3. In another bowl, whisk together the unsweetened vanilla almond milk, large eggs, maple syrup, and vanilla extract until smooth.
  4. Gradually pour the wet mixture into the bowl of dry ingredients and gently fold together until just combined.
  5. Divide the batter evenly among the prepared baking dishes, add Smucker's Low Sugar Strawberry Preserves, and cover with remaining batter.
  6. Bake for 20-22 minutes until puffed up and just set in the center.
  7. Allow to cool for 10-15 minutes, then mix plain non-fat Greek yogurt with powdered sugar until smooth for frosting.
  8. Frost the cooled baked oats generously with the yogurt mixture.

Nutrition

Serving: 1baking dishCalories: 210kcalCarbohydrates: 28gProtein: 20gFat: 5gSaturated Fat: 1gCholesterol: 70mgSodium: 180mgPotassium: 250mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

These oats are high in protein and perfect for a quick breakfast option. Experiment with different toppings to personalize.

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