These Raspberry Protein Pop Tarts are a fun and tasty treat! With a fruity raspberry filling and a soft dough, they’re perfect for breakfast or a snack.
Who knew you could enjoy the classic pop tart while sneaking in some protein? I love popping one in the toaster and enjoying it warm. It’s like a hug in pastry form! 😄
Key Ingredients & Substitutions
Whole Wheat Flour: This flour adds fiber and a nutty flavor. If you need a gluten-free option, try almond flour or a gluten-free flour blend. Just be aware that the texture might differ a bit.
Oat Flour: Oat flour complements the whole wheat flour nicely. If you don’t have it, you can blend rolled oats in a food processor to create oat flour or simply use more whole wheat flour.
Vanilla Protein Powder: This key ingredient boosts protein content. You can swap it for another flavor if you prefer, just make sure it’s a similar type (whey or plant-based).
Raspberries: Fresh raspberries are best, but frozen ones work too. If you need a substitution, try blueberries or strawberries for a different fruit filling.
Sweeteners: Coconut sugar or honey are great, but you can use any sweetener you like. For a no-calorie option, erythritol or stevia works well, especially in the icing.
How Do You Achieve the Perfect Dough for Pop Tarts?
Making the right dough is crucial for tasty pop tarts. Here’s how to ensure it turns out great:
- Keep your butter or coconut oil cold. It helps create a flaky texture.
- Use a pastry cutter or your fingers to blend until you see pea-sized crumbs—don’t overmix.
- Add ice water a little at a time. You want the dough to hold together but not be sticky.
- Chill the dough to relax the gluten; this makes it easier to roll out.
By following these tips, your pop tarts will have that nice flaky crust that’s a joy to bite into!
How to Make Raspberry Protein Pop Tarts
Ingredients You’ll Need:
For the Dough:
- 1 ½ cups whole wheat flour
- ½ cup oat flour
- 2 scoops vanilla protein powder (whey or plant-based)
- 1 tbsp coconut sugar or sweetener of choice
- ½ tsp cinnamon
- ¼ tsp salt
- 6 tbsp cold butter or coconut oil, cubed
- 4-6 tbsp ice cold water
For the Raspberry Filling:
- 1 ½ cups fresh or frozen raspberries
- 2 tbsp chia seeds
- 1-2 tbsp honey or maple syrup (adjust to taste)
- 1 tsp lemon juice
- 1 tsp vanilla extract
For the Icing:
- ¼ cup powdered sugar (or erythritol powdered sweetener)
- 2 tbsp Greek yogurt or cream cheese (softened)
- 1 tsp vanilla extract
- 1-2 tsp milk or almond milk
- A few drops of raspberry juice or natural food coloring for pink color (optional)
How Much Time Will You Need?
This delicious treat will take about 1 hour total: 15 minutes for prep, 20-25 minutes for baking, and the dough needs to chill for at least 30 minutes. Allow some time for cooling before icing!
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, whisk together the whole wheat flour, oat flour, protein powder, coconut sugar, cinnamon, and salt. Add the cold butter or coconut oil cubes and cut them into the dry ingredients with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually mix in the ice water, one tablespoon at a time, until the dough just comes together. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
2. Prepare the Raspberry Filling:
In a small saucepan, combine the raspberries, chia seeds, honey or maple syrup, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently until the mixture thickens (about 5-7 minutes). Once thickened, remove from heat and allow it to cool to room temperature.
3. Assemble the Pop Tarts:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the chilled dough out on a floured surface into a rectangle about 1/8 inch thick. Cut the dough into evenly sized rectangles, about 3×4 inches. Spoon a tablespoon of raspberry filling onto half of the rectangles, leaving a small border around the edges. Place the other rectangles on top of the filling and press the edges with a fork to seal. Use the fork to poke a few holes on top, allowing steam to escape during baking.
4. Bake:
Place the assembled pop tarts on the prepared baking sheet and bake for 20-25 minutes, or until they are golden brown. After baking, remove from the oven and let cool completely on a wire rack.
5. Make the Icing:
In a mixing bowl, combine powdered sugar, Greek yogurt, vanilla extract, and milk. Mix until smooth. If desired, add a few drops of raspberry juice or natural food coloring to create a pink icing. Drizzle over the cooled pop tarts.
6. Serve:
Enjoy your raspberry protein pop tarts warm or at room temperature! Store any leftovers in an airtight container in the fridge for up to 3 days.
These pop tarts are not only delicious but also nutritious, thanks to the wholesome ingredients like whole grains and protein. Perfect for breakfast or a delightful snack!
Can I Substitute Different Flours in the Dough?
Yes, you can use all-purpose flour instead of whole wheat flour, or a gluten-free flour blend for a gluten-free option. Keep in mind that the texture may vary slightly with these substitutions.
How Should I Store Leftover Pop Tarts?
Store any leftover pop tarts in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage—just wrap individually and place in a freezer-safe bag!
Can I Use Different Fruits for the Filling?
Absolutely! You can swap raspberries for other fruits like blueberries, strawberries, or apples. Just adjust the sweetener based on the fruit’s natural sweetness.
Is the Icing Necessary for the Pop Tarts?
The icing adds a nice finishing touch, but if you prefer a healthier option or want to keep it simple, feel free to skip it or use a light drizzle of honey instead.