This Protein Poptart is perfect when you’re craving something sweet, but want to try something different. A vegan and gluten-free high-protein pop tart shell filled with jam – it’s easy, healthy and fun to make.
Please see the recipe card further down on the page for the full measurements of the ingredients as well as how to make this protein poptart!
- Oat Flour: One of my favourite healthier alternatives to processed white flour! You can buy this from your health food shop or simply blend whole oats into a fine powder. Make sure your oats are gluten-free if needed.
- Protein Powder: I used a vegan vanilla protein powder, but you can use any protein powder you have (read the “baking tips” section).
- Yoghurt: I use a thick Greek-style Soy yoghurt here, but you can use any plant-based yoghurt or regular yoghurt. I recommend using a thicker yoghurt.
- Baking Powder
- Fillings: My favourite is peanut butter and strawberry jam!
How to make a protein pop-tart
Please see the recipe card further down on the page for full instructions and a video to follow along with!
Step 1: Combine your ingredients to make your dough. See image 1 for the correct consistency.
Step 2: Roll out your dough into a large rectangular/oval shape, it should be about 1/2 a centimetre in thickness (image 2).
Step 3: Cut around the edges to create a large rectangle, then cut down the middle to create two smaller rectangles (image 3).
Step 4: Add your fillings in the centre of one of the rectangles (image 4).
Step 5: Place the other rectangle on top of the fillings and press down around the edges of the fillings to keep it in place (image 5).
Step 6: Use a wet fork to press down the edges and create the recognisable pop-tart look (image 6).
Step 7: Place the pop tart on a small baking sheet on some parchment paper and bake for 15-20 minutes until lightly golden (image 7).
Step 8: Spoon on some more yoghurt and decorate with some sprinkles (image 8).
Yoghurt: You can use any yoghurt you have (soy, oat, almond, coconut or regular Greek yoghurt), however, thick yoghurt works best.
Protein Powder: Please note that depending on the protein powder you use, your pop-tart may not turn out like mine. I use a vegan protein blend consisting of soy and pea protein. If you use whey protein you may have to adjust the amount of yoghurt you use. Just play around with the quantities until your dough comes together like mine in the video and images.
Dough Consistency: Start with 1/4 cup of yoghurt and if you find your dough is too dry, add another tablespoon. If you find your dough is too wet, add another tablespoon of oat flour.
Leftover Dough: After cutting your pop tart shapes you will have some excess dough, you can either form a cookie shape and bake this next to your pop tart, or you can eat it raw as this recipe contains no eggs or flour!
Squeeze Tight: Make sure to press tightly around the fillings to make sure it does not leak out. Also, if you see any cracks in your pop-tart before baking, try to cover it with some excess dough. It’s okay if your fillings do leak out, it just won’t look as pretty!
Wet Fork: When creating the pattern around the edges, make sure to wet your fork otherwise it will stick to the dough and tear it.
More high-protein, single-serve recipes
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Single-Serve Protein Pop-Tart
- Please watch the recipe video below the instructions.
- Preheat oven to 180°C / 350°F / 160°C fan.
- Add oat flour, protein powder and baking powder to a bowl and combine with a spatula.
- Add in your yoghurt and fold with a spatula until it forms a solid dough. You may have to use your hands to squeeze the dough together. If the dough is too dry, add another tablespoon of yoghurt (see the video for the correct consistency.)
- Once you have your dough, place it between two sheets of parchment paper, press it down and then roll it out into a large rectangle. It should be about 1/2 a centimeter thick.
- Cut off the rough edges to create a solid rectangle, then cut down the middle to create two smaller rectangles. Spread jam and peanut butter in the centre of one rectangle, then place the other rectangle on top and pinch around the edge of the filling to secure it. Use a wet fork to press down the edges of the pop-tart.
- Place the pop-tart onto a small baking sheet and bake for 15 to 20 minutes. Spread some yoghurt over the top and decorate with sprinkles.