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Strawberry Pop-Tart Protein Baked Oats

Strawberry Pop-Tart Protein Baked Oats turn classic pop-tart vibes into a high-protein baked oatmeal with a strawberry jam center. Soft, golden, and set in the middle, then finished with an easy pink glaze for a dessert-like breakfast.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Baked Oats
  • 1 cup rolled oats
  • 1 vanilla protein powder
  • 1 tsp baking powder
  • 1 tbsp maple syrup
  • 1 egg
  • 0.5 cup milk
  • 0.25 tsp vanilla extract
  • 0.25 cup strawberry jam
  • 0.33 cup diced strawberries
For the Glaze
  • 0.33 cup powdered sugar
  • 1 tsp milk
  • 1 tsp strawberry jam
Optional Topping
  • rainbow sprinkles

Equipment

  • 1 sheet pan

Method
 

Bake the protein oats
  1. Preheat the oven to 350°F (175°C). This helps the oats bake evenly and set properly.
  2. Lightly grease a small baking dish or ramekin. Use enough coating to prevent sticking.
  3. In a bowl, combine rolled oats, vanilla protein powder, and baking powder. Mix until the dry ingredients are evenly distributed.
  4. Add egg, milk, maple syrup, and vanilla extract. Mix until fully combined and smooth.
  5. Fold in diced strawberries. Distribute them through the batter so each bite has fruit.
  6. Pour half the batter into the baking dish. Spread it into an even layer.
  7. Add strawberry jam to the center. Keep it mostly in the middle so it forms a jam “pop-tart” center.
  8. Cover with the remaining batter. Spread gently to enclose the jam as much as possible.
  9. Bake for 25–30 minutes at 350°F (175°C) until golden and set. The edges should look set while the center holds together.
Glaze and finish
  1. Mix powdered sugar, milk, and strawberry jam to create the glaze. Stir until smooth enough to drizzle.
  2. Drizzle glaze over cooled baked oats. Let it sink slightly so it doesn’t run off.
  3. Add rainbow sprinkles if desired. Sprinkle lightly while the glaze is still tacky.
  4. Serve warm. Enjoy right away for the best soft texture.

Notes

Pro tip: Let the baked oats cool 5–10 minutes before glazing so the jam center stays contained and the glaze thickens. Store leftovers in the refrigerator for up to 3 days and reheat in the microwave; freezer is not recommended because the texture can soften after thawing. For a dairy-free option, swap milk with unsweetened almond or oat milk and use dairy-free protein powder if needed.