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Strawberry Pop-Tart Protein Baked Oats

Strawberry Pop-Tart protein baked oats with a sweet strawberry jam swirl and a tender baked-oat set in about 20–22 minutes. This protein-boosted breakfast is ready fast and tastes great warm or chilled.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Pop-Tart Protein Baked Oats
  • 1 cup old-fashioned oats
  • 1 vanilla protein powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 egg
  • 0.75 cup milk
  • 2 tbsp honey or maple syrup
  • 0.5 tsp vanilla extract
  • 0.33 cup strawberry jam
  • 2 tbsp powdered sugar
  • 1 tsp milk for glaze
  • 1 sprinkles optional

Equipment

  • 1 sheet pan

Method
 

Bake the oats
  1. Preheat the oven to 350°F and grease a small baking dish. Make sure the dish is evenly coated for easy release.
  2. Whisk together the oats, protein powder, baking powder, and salt in a bowl. Mix until the dry ingredients look uniformly combined.
  3. Whisk the egg, milk, honey (or maple syrup), and vanilla extract in another bowl, then pour into the dry ingredients and stir until combined. Scrape the bowl to make sure no dry pockets remain.
  4. Pour half the batter into the baking dish, drop spoonfuls of strawberry jam on top, and swirl gently. Keep the swirls light so you get jam pockets rather than a fully mixed batter.
  5. Pour the remaining batter over the top. Spread lightly so the jam stays visible through the batter.
  6. Bake at 350°F for 20–22 minutes, until set in the center. Look for a slight jiggle only in the very center when you gently move the dish.
Glaze and serve
  1. Let the baked oats cool slightly. This helps the center set before glazing.
  2. Drizzle the powdered sugar glaze (powdered sugar mixed with milk) over the top. Use a slow drizzle for thin lines.
  3. Top with sprinkles before serving. Add immediately so they adhere to the warm glaze.

Notes

Pro tip: swirl the jam gently—overmixing turns the batter uniformly pink instead of creating Pop-Tart-style pockets. Store leftovers covered in the fridge for up to 4 days and rewarm in short bursts or eat cold. Freezing is not recommended because the oat texture can soften after thawing. For a dairy-free swap, use unsweetened plant milk in place of the milk.