Gluten-Free Protein Pop Tarts

These Protein Pop Tarts are one of my favorite nostalgic snacks to make for my kid’s school lunches, a fun and easy breakfast, or for when I’m craving a sweet treat and want a healthier option! The flaky crust filled with chia strawberry jam and topped with an easy frosting makes these WAY better than store-bought. And the prep time is only 15 minutes, making them perfect for busy schedules!

These protein packed Gluten-Free Pop Tarts are perfect for your sweet tooth!

If I’m being honest, I have to admit: I have the biggest sweet tooth! Making treats that have wholesome, balanced ingredients means not only do I satisfy my craving but I’m fueling my body with good stuff, too. These Protein Pop Tarts are perfect for a snack or tasty weekend breakfast, and with 20 grams of protein, they’ll keep you satisfied for whatever adventures are ahead.

The gluten-free crust is made with oat flour, one of my go-to ingredients! I’ve filled these with a sweet and tart strawberry jam, and then they’re topped with a protein vanilla frosting that is the perfect finish. I love having this updated version of one of my favorite childhood treats!

You’ll Also Love: Blueberry Banana Protein Muffins

Gluten-Free Pop Tart Ingredients

These quick gluten-free treats contain just 10 ingredients and impossibly delicious flavor. Here’s what you’ll need:

• Oat Flour (opens in a new tab) – Packed with fiber and such great flavor, I love using oat flour for baked goods and these pop tarts. You can also substitute it with your favorite gluten-free flour blend.
• Tapioca Starch – I love the way tapioca starch helps hold things together in gluten-free baked goods. It makes for the perfect texture!
• Sugar – I used white sugar, but you can give these a try with coconut sugar (opens in a new tab) or brown sugar as well.
• Vanilla Protein Powder (opens in a new tab) – Adding protein powder to the dough and the frosting is my trick for getting some extra grams of healthy protein.
• Butter and Milk – Use dairy or non-dairy, both will work just fine! Soy milk, oat milk, and almond milk are all great options.
• Strawberry Jam (opens in a new tab) – I love using jams that are only sweetened with fruit juices, but use whatever you love or have on hand.
• Powdered Sugar – This is added to protein powder and milk to make a sweet, creamy frosting for the Protein Pop Tarts.

How to Make Protein Pop Tarts

Homemade, gluten-free, and 20 grams of protein – I can’t believe how easy it is to make this next-level protein pastry at home. Here’s how to make Protein Pop Tarts in 3 steps:

1. Make the Dough

Whisk the dry ingredients, then add the wet ingredients and form it into a ball. On a floured piece of parchment, roll out the dough and cut it into 8 squares.

2. Make the Pop Tarts

Fill the center of each tart with 1-2 Tablespoons of jam, right in the center. Top it with another square and use a greased and floured fork to seal the edges. Bake in a 350-degree F oven until golden brown.

3. Top with the Frosting

Whisk the frosting ingredients together and frost each pop tart. You can add food dye (opens in a new tab) and sprinkles (opens in a new tab) if you want! Enjoy!

Gluten-Free Pop Tart flavor variations

These Protein Pop Tarts are easily made with other flavors! Here are some ideas on how to switch it up:

• Make them chocolate by swapping the vanilla protein powder for chocolate and filling them with Nutella or healthy chocolate nut butter (opens in a new tab).
• Use other flavors of jams for the filling. I love the chia seed j (opens in a new tab)ams; they come in various flavors, they’re full of healthy fiber and protein, and are so good!
• Cinnamon apple pop tarts would be a delicious option. Cook one sliced apple with 1 teaspoon of cinnamon, 1 teaspoon of sugar, and a sprinkle of lemon juice until it softens and the sauce thickens. Let it cool, and fill the tarts with that mixture. This would be perfect for cooler temp months!

Storing Protein Pop Tarts

Allow the Protein Pop Tarts to cool completely and store them in an airtight container. Separate the pop tarts with pieces of parchment or wax paper if you are stacking them. You can refrigerate the pop tarts for 3-5 days, or freeze them for up to 1-2 months. I suggest reheating them in the oven or air fryer for a few minutes for the best texture but the microwave would also work!

More Healthy Protein Treats You’ll Love

• Chocolate Chip Cookie Dough Energy Bites
• Protein Banana Bread
• Almond Joy Chocolate Covered Dates
• Protein Brownie Bites
• Protein Cheesecake Recipe

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ServingsServes 4

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5.00 from 37 votes

Strawberry Protein Pop Tarts (Easy & Gluten-Free)

A high protein, gluten-free sweet treat that will transport you back to childhood, these Protein Pop Tarts are so easy to make! The flaky crust is filled with strawberry jam (or any type of filling you want) and topped with a sweet vanilla frosting. They are ready for the oven in just 15 minutes and taste SO GOOD!

Prep: 15 minCook: 25 minTotal: 40 min

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Equipment

• ▢
  Baking Sheet (opens in a new tab)

Ingredients

Protein Pop Tarts

• ▢ 1 1/8 cup oat flour (opens in a new tab)
• ▢ 1/2 cup tapioca flour (or cornstarch)
• ▢ 2 Tablespoons white sugar
• ▢ 1/2 cup vanilla protein powder (opens in a new tab) (I used vanilla pea protein)
• ▢ 6 Tablespoons butter (melted (dairy or non-dairy))
• ▢ 1/2 cup milk (dairy or non-dairy)
• ▢ 1/4 teaspoon salt
• ▢ 1/3 cup strawberry jam

Frosting

• ▢ 1/4 cup vanilla protein powder (opens in a new tab)
• ▢ 1/4 cup powdered sugar
• ▢ 1/3 cup milk
• ▢ pink food coloring & sprinkles (opens in a new tab) (optional)

Instructions

1. Preheat the oven to 350 degrees F.
2. Whisk together the oat flour, tapioca flour, protein powder, salt, and sugar.
3. Whisk in the melted butter and milk. Form the dough into a ball and place it on a floured piece of parchment paper (I just use more oat flour to flour the paper).
4. Roll the dough into a 1/8 inch thickness using a floured rolling pin.
5. Cut the dough into roughly 3×3 squares. You should have 8 squares.
6. Fill half of the squares with the strawberry jam just in the center, about 1-2 Tablespoons each.
7. Add a second square to the top and use a fork to seal the edges. It helps to lightly grease then flour the fork so it doesn’t stick.
8. Place the tarts on a baking sheet lined with parchment paper.
9. Bake for 23-27 minutes or until lightly golden brown.
10. Let them cool completely.
11. Meanwhile, whisk together all of the ingredients for the frosting.
12. Once cool, add 1-2 tablespoons of frosting to the top and add sprinkles if desired. Enjoy!

Watch Me Make This

Notes

Tips for working with gluten-free dough:
1. Parchment paper or a silicone mat is your friend! 
2. If the dough sticks to your rolling pin, try pressing it with your fingers instead, or place a piece of parchment on top and roll the rolling pin on that.
3. Measure accurately. 
4. Be patient – it may not be the prettiest dough you’ve ever made, but it is DELICIOUS and high in protein!

Storing: Let them cool completely and place them in an airtight container with parchment between layers for 3-5 days in the fridge or 1-2 months in the freezer.

Nutrition

Serving: 1 Pastry | Calories: 567 kcal | Carbohydrates: 75 g | Protein: 20 g | Fat: 22 g | Saturated Fat: 5 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 9 g | Trans Fat: 3 g | Cholesterol: 44 mg | Sodium: 369 mg | Potassium: 315 mg | Fiber: 3 g | Sugar: 31 g | Vitamin A: 96 IU | Vitamin C: 2 mg | Calcium: 191 mg | Iron: 2 mg

Did you make this? I’d love to see!
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