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Strawberry Pop-Tart Protein Baked Oats

Strawberry Pop-Tart protein baked oats with a jam swirl and vanilla glaze for a soft, fluffy, nostalgic bake. Rolled oats and vanilla protein make it naturally sweet and meal-prep friendly.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

rolled oats
  • 1 cup rolled oats
vanilla protein powder
  • 1 vanilla protein powder 30 g scoop
baking powder
  • 1 tsp baking powder
ground cinnamon
  • 0.5 tsp cinnamon
salt
  • 0.25 tsp salt pinch
egg
  • 1 large egg
milk
  • 0.5 cup milk
greek yogurt
  • 0.25 cup Greek yogurt
  • 1 tbsp Greek yogurt for vanilla glaze
maple syrup
  • 2 tbsp maple syrup
vanilla extract
  • 1 tsp vanilla extract
  • 0.25 tsp vanilla extract for vanilla glaze
diced strawberries
  • 0.5 cup diced strawberries
strawberry jam
  • 2 tbsp strawberry jam
powdered sweetener
  • 0.25 cup powdered sweetener for vanilla glaze
milk
  • 1 tsp milk for vanilla glaze
freeze-dried strawberry crumbs
  • 0.5 tsp freeze-dried strawberry crumbs optional garnish
sprinkles
  • 1 tbsp sprinkles optional garnish

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F (175°C). Set out a small baking dish so it’s ready to fill.
  2. Grease a small baking dish. Lightly coat to prevent sticking.
  3. Combine rolled oats, vanilla protein powder, baking powder, cinnamon, and salt in a bowl. Stir until the dry ingredients look evenly mixed.
  4. Whisk the large egg, milk, Greek yogurt, maple syrup, and vanilla extract in another bowl. Whisk until smooth and uniform.
  5. Stir the wet ingredients into the dry ingredients. Mix just until no dry pockets remain.
  6. Fold in the diced strawberries. Distribute them through the batter so every slice has fruit.
  7. Pour the batter into the greased baking dish. Spread it into an even layer.
  8. Swirl the strawberry jam over the top. Create streaks that will bake into a Pop-Tart-like swirl.
Bake, glaze, and finish
  1. Bake at 350°F (175°C) for 28–32 minutes until set. The center should look set and not slosh when nudged.
  2. Cool slightly before glazing. This helps the glaze stay smooth on top.
  3. Mix the glaze ingredients until smooth. Stir powdered sweetener, Greek yogurt, milk, and vanilla extract together until pourable.
  4. Drizzle the glaze over the oats. Let it flow lightly across the jam swirls.
  5. Sprinkle with freeze-dried strawberry crumbs if desired. Add sprinkles if you want extra color.
  6. Serve warm. Slice and enjoy while the baked oats are soft.

Notes

For best texture, let the baked oats cool 5 minutes so the center firms up before glazing. Store leftovers in the refrigerator up to 4 days; reheat in the microwave until warm. Freeze up to 1 month (freeze slices, then thaw overnight). For a dairy-free swap, use lactose-free or plant-based milk and a dairy-free Greek-style yogurt substitute.