Protein Pop Tarts (Printable)

Tender oat-protein pastry filled with fruit jam and topped with sweet vanilla icing.

# What You Need:

→ Pastry

01 - 1 1/2 cups oat flour
02 - 1/2 cup vanilla protein powder
03 - 1/4 cup almond flour
04 - 2 tablespoons coconut sugar or brown sugar
05 - 1/4 teaspoon salt
06 - 1/4 cup unsweetened Greek yogurt
07 - 2 tablespoons unsweetened almond milk
08 - 2 tablespoons coconut oil, melted
09 - 1 large egg

→ Filling

10 - 6 tablespoons fruit jam or sugar-free fruit preserves
11 - 1 scoop vanilla protein powder (optional)

→ Icing

12 - 1/2 cup powdered erythritol or powdered sugar
13 - 1–2 tablespoons unsweetened almond milk
14 - 1/2 teaspoon vanilla extract

# Steps:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix oat flour, protein powder, almond flour, coconut sugar, and salt until well blended.
03 - Add Greek yogurt, almond milk, melted coconut oil, and egg. Stir until a soft dough forms. Add additional almond milk if needed to bring dough together.
04 - Place dough between two sheets of parchment paper and roll out to about 1/4 inch thickness.
05 - Cut dough into 12 rectangles measuring approximately 3x4 inches each.
06 - Place 6 rectangles on prepared baking sheet. Spoon 1 tablespoon of jam onto the center of each. Optionally mix protein powder into jam for additional protein.
07 - Top with remaining rectangles. Press edges firmly with a fork to seal completely.
08 - Bake for 13–15 minutes until edges are slightly golden. Allow to cool completely on baking sheet.
09 - Whisk powdered erythritol, almond milk, and vanilla extract until smooth and drizzle-consistency.
10 - Drizzle icing over cooled pop tarts. Let set for 5 minutes before serving.

# Expert Advice:

01 -
  • These satisfy that toaster pastry craving without the sugar crash that leaves you hungry an hour later
  • The dough comes together in one bowl and actually handles like real pastry instead of turning into a crumbly mess like most protein baking
  • You can make them on Sunday and have breakfast ready for half the week without touching another pan
02 -
  • The dough will feel much softer and stickier than regular pastry dough which is completely normal because of the protein powder
  • Work quickly when rolling because the yogurt and egg make this dough want to warm up and get sticky faster than butter based dough
  • These keep getting better the next day as the flavors meld together, so making them ahead is actually better than serving them fresh
03 -
  • Chill the dough for fifteen minutes if it becomes too soft to work with, especially in a warm kitchen
  • Use a pizza cutter to make straight rectangle edges faster than using a knife
  • Brush the tops with a little beaten egg before baking for a shiny professional looking finish

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