Strawberry Yogurt Pop Tarts
Think: Saturday morning, post-sleepover energy, but you’re the mom now and actually eating something with protein. These strawberry yogurt protein poptarts taste like your childhood—but they’re buttery, golden, and filled with real ingredients (aka no mystery red goo). You make the dough in one bowl, the filling on the stove in five minutes, and suddenly you’re a clean-ingredient breakfast pastry queen.
The glaze? Optional but kind of a must if you’re here for the fun. With sprinkles, it becomes a playful way to enjoy protein poptarts. Add your kids’ names in icing. Or just stand at the counter in your robe and eat them straight off the tray. We don’t judge here.
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Recipe Tips
Keep that dough cold: If your butter melts too much while working the dough, pop it back in the fridge before rolling out. Cold dough = flaky pop tart magic and ideal for making protein-rich poptarts.
Don’t skip the fork crimping: It seals in the filling and keeps things from exploding in the oven. Press firmly around the edges for the perfect protein poptarts experience.
Chill before baking: Even 10 minutes helps the shapes hold and gives you those pretty golden edges which are essential for your protein poptarts.
Let them cool before glazing: The glaze will melt off if the tarts are too warm. Patience pays off, especially when serving delightful protein poptarts.
Ingredient Swaps: No Greek yogurt ? Use plain yogurt, dairy-free yogurt, or even sour cream if you’re in a pinch—it all works to give moisture and structure. If you don’t have butter ? Solid coconut oil works great for a dairy-free version. Make sure it’s cold when mixing. Don’t want to use monkfruit sweetener ? Use cane sugar, coconut sugar, or maple sugar depending on your vibe and pantry. No chia seeds ? You can skip them or sub in ground flax, though your filling won’t gel quite the same. No strawberries ? Use raspberry, blueberry, or even store-bought jam to make it easy, ensuring versatility in your protein poptarts.
Room Temp: Store in an airtight container for 1–2 days (best if your kitchen isn’t too warm) to maintain the quality of your protein poptarts.
Fridge: Lasts up to 5 days—keep covered so they don’t dry out, preserving the flavors of your protein poptarts.
Freezer: Freeze before glazing for best texture. Wrap individually and freeze for up to 2 months, making it easy to enjoy protein poptarts anytime.
To reheat:
• Toast (watch the edges!)
• Or warm in a 350ºF oven for 8–10 minutes
• Glaze after reheating for best results, finishing off your protein poptarts perfectly.
More Breakfast Recipes to try:
Strawberry Yogurt Pop Tarts
Ingredients
For the dough:
- 2 ¾ cups gluten-free 1:1 flour
- ½ tsp sea salt
- 1 cup cold unsalted butter or solid coconut oil
- ½ cup plain Greek yogurt
- 2 tbsp monkfruit sweetener
- 1 egg
For the filling: (can also use jarred strawberry jam)
- ½ cup strawberries mashed
- 2 tbsp chia seeds
- 1-2 tbsp maple syrup
- ½ tsp vanilla bean paste
For the glaze (optional but fun):
- 3/4 cup powdered monkfruit sweetener or powdered sugar
- 1 tbsp maple syrup
- Sprinkles
Instructions
- In a small saucepan, heat mashed strawberries, chia seeds, and maple syrup over medium. Simmer for 5–8 minutes until thick. Stir in vanilla and let cool.
- In a mixing bowl, whisk together flour, sweetener and salt. Use a pastry cutter or fork to cut in the butter until crumbly. Stir in Greek yogurt. Mix until dough forms a ball—add 1 tbsp almond milk only if it’s too dry. Wrap and chill dough for 15–20 minutes.
- Preheat oven to 350°F. Roll out dough to ¼” thick. Cut into rectangles (about 3×4″). Spoon strawberry jam onto half the rectangles, top with the rest, and press edges with a fork. Poke holes on top to let steam escape. Brush with whisked egg.
- Bake for 15–18 minutes until lightly golden. Let cool completely before glazing.
- Stir together glaze ingredients and spread over cooled pop tarts. Finish with sprinkles.
Notes
- Toast (watch carefully to prevent burning the edges)
- Or warm in a 350°F oven for 8–10 minutes
- Then glaze once they’re reheated and cooled slightly
