Protein Pop Tarts High Protein Breakfast Snack (Printable)
Flaky, protein-enriched pastry filled with fruit jam and topped with vanilla icing. A wholesome twist on the beloved toaster treat.
# What You'll 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
# How To Make It:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine oat flour, protein powder, almond flour, coconut sugar, and salt.
03 - Add Greek yogurt, almond milk, melted coconut oil, and egg. Mix until a soft dough forms, adding more almond milk if needed.
04 - Place dough between two sheets of parchment paper and roll to 1/4 inch thickness.
05 - Cut into 12 rectangles, approximately 3x4 inches each.
06 - Place 6 rectangles on the prepared baking sheet. Spoon 1 tablespoon of jam onto the center of each. Mix protein powder into jam if desired for extra protein.
07 - Top with remaining rectangles and press edges with a fork to seal securely.
08 - Bake for 13-15 minutes until slightly golden. Allow to cool completely.
09 - Whisk powdered erythritol, almond milk, and vanilla extract until smooth.
10 - Drizzle icing over cooled pop tarts and let set for 5 minutes before serving.
# Tips from dashanddishes:
01 -
- You get that childhood toaster pastry satisfaction but with enough protein to actually keep you full till lunch
- The dough comes together in minutes and bakes up tender without any fancy pastry skills required
02 -
- Overworking the dough makes it tough so mix just until everything comes together
- Sealing edges thoroughly with a fork prevents jam from leaking out during baking
03 -
- Chill the dough for 15 minutes if it is too sticky to roll easily
- Use a ruler or template to ensure even rectangles so they bake uniformly