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Strawberry Pop-Tart Protein Baked Oats

Strawberry Pop-Tart protein baked oats with a soft, cake-like texture and a swirled strawberry preserves center. Protein-forward baked oats topped with a creamy vanilla glaze and a glossy strawberry drizzle—perfect for a nostalgic, healthier breakfast.
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Prep Time 15 minutes
Cook Time 35 minutes
cooling 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Baked Oats
  • 2 cup rolled oats
  • 1 scoop vanilla protein powder (30 g)
  • 1 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 1 ripe banana 1 ripe banana
  • 2 eggs large
  • 1 cup milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 0.5 cup fresh strawberries diced
Strawberry Filling
  • 0.5 cup strawberry preserves
  • 2 tbsp diced strawberries
Vanilla Glaze
  • 0.5 cup Greek yogurt
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
Topping
  • 2 tbsp strawberry preserves warmed
  • 1 rainbow sprinkles optional

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish so the batter won’t stick as it bakes.
  2. Blend the rolled oats into a coarse flour using a blender for a soft, cake-like baked oat texture.
  3. Add the vanilla protein powder, baking powder, cinnamon, and salt, then blend briefly to evenly distribute the leavening and spices.
  4. Blend in the ripe banana, eggs, milk, maple syrup, and vanilla extract until smooth for a thick batter that still bakes evenly.
  5. Fold in the diced fresh strawberries so you get fruity bites throughout the oat base.
  6. Pour half of the batter into the baking dish and spread it into an even layer.
  7. Spoon the strawberry preserves over the batter, leaving a small border so the filling stays centered during baking.
  8. Sprinkle the diced strawberries over the preserves to create a pop-tart style fruit layer.
  9. Cover with the remaining batter and smooth the top so it bakes uniformly.
  10. Bake for 30–35 minutes at 350°F (175°C) until the center is set and lightly golden, using a visual check for doneness.
  11. Let the baked oats cool for 10 minutes so the slices hold together instead of crumbling.
Glaze and finish
  1. Whisk together the Greek yogurt, powdered sugar, and vanilla extract until smooth for a creamy glaze.
  2. Spread the glaze over the baked oats while they are warm enough to help it adhere.
  3. Drizzle the warmed strawberry preserves over the top for a glossy pop-tart finish.
  4. Finish with rainbow sprinkles if desired so you get a festive look and crunch contrast.
  5. Slice into squares and serve warm or chilled for the best texture after setting.

Notes

For the smoothest glaze, whisk until no sugar lumps remain, and warm the extra strawberry preserves just until pourable. Store leftovers covered in the fridge up to 4 days; freeze baked oats (sliced) up to 2 months, thaw overnight in the fridge and rewarm if you like. For a higher-protein swap, use vanilla Greek yogurt with extra protein or a higher-protein vanilla protein powder—texture will stay cake-like and moist.