A Healthier Pop Tart Recipe with a Whole Grain and Oatmeal Crust (2024)

Sneak Preview: Try this fun pop tart recipe with a whole grain and oatmeal crust. Fill it with a brown sugar-cinnamon and raisin filling or one of the other variations listed. Don’t miss the ingenious hack for rolling out the crust.

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Flaky dough containing oatmeal and some whole wheat flour surrounds a sweet filling of your choice. These pop tarts can be frozen ahead and baked fresh for breakfast.

If you’re thinking “too much trouble,” —don’t go away just yet.

If you are dough-challenged…never fear! I havedevised an easymethod formaking these deliciously flaky and tastypop-tartswith you in mind.

Seven Reasons Why You Will Have Fun with This Recipe

1. You can vary ingredients according to your tastes.
2. You control the portion size.
3. Unsurpassed freshness
4. Can be frozen for baking when needed
5. Suitable for breakfast or dessert
6. Oatmeal and whole wheat add flavor and protein.
7. Not just for kids

What Makes These Pop-Tarts Irresistible?

Most homemade pop-tart recipes have more fat than my conscience or waistline can tolerate. But it cannot be avoided entirely. Pop-tarts are, after all, just pie crust with a little filling.

However, I created a crust incorporating oatmeal and whole wheat flour. I used part white whole wheat flour because of its mild flavor and better behavior in pastry. Regular whole wheat tasted too much like cardboard. The oatmeal lends a wonderful nutty flavor.

You could also substitute whole wheat pastry flour for white whole wheat flour.

Instead of the usual brown sugar filling, try all-fruit preserves.

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The recipe calls for shortening (stick form stored in the freezer is SO convenient) because it makes a flakier product than all butter. If you are averse to shortening, you can substitute the same amount of butter with good results. Be sure to freeze the tarts before baking, or they will become melty and greasy.

Do I Need Special Equipment?

The only special equipment you need is two zippered gallon-size plastic bags and parchment paper. See the pictures below.

Pop tarts area special treat and/or fun project for your kids, grandkids, or class. Consider letting them help.

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See Also

Simple Ground Beef Pasta Skillet Recipe | Lemons + ZestRoasted Butternut Squash and Brussels Sprouts with Pomegranate - Robust Recipes101 Stylish Recipes to Try Now (and Instagram Later)Easy 5-Ingredient Cannolis Recipe - Baker by Nature

Three Pop-Tart Filling Variations

1. Brown sugar-cinnamon filling seems to be a favorite, so I included the directions in the recipe below.
2. Try thick jelly or preserves–but expect it to leak a bit during baking.
3. Check out the picture below for an awesome filling using a slice of cold cream cheese and a spoonful of blueberry preserves or lemon curd. You might call them “Cheesecake Pop-Tarts.” Not sure if your kids will like them, but adults go crazy for them.

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How To Make the Oatmeal and Whole Wheat Crust in a Food Processor

You don’t have to have a food processor, but it makes for much faster mixing. If making the dough by hand, I recommend you use oat flour instead of oatmeal. Mix dough the same way you would a traditional pie crust.

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In another small bowl, whisk together buttermilk and egg. Pour over the flour mixture and pulse 5-7 times. Remove the lid and blade. Use your hands or a spatula to press the dough together. All crumbs shouldcome together into a ball.

📌Kitchen secret📌 for an Easy Way To Roll Out the Crust

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• Divide the dough in half and place each in a gallon-size zippered plastic bag.
• Place the dough ball at the center of the bag. Begin to roll out the dough inside the plastic bag. Roll dough evenly to all four corners.
• Open the bag and re-close it to remove air or wrinkles. Flip the bag and roll on the reverse side to help with wrinkles. Try to roll it as evenly as possible.
• Holding the bag up to a window or light will show you where the dough may be too thin or thick. Place the flat dough in the freezer.
• Repeat the process with the second dough ball.

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• Trim the edge of the dough-filled bag on every side using kitchen scissors.
• Use kitchen shears to cut off the tiniest strip on all four sides.
• Use a pizza cutter or scissors to cut the squares with the plastic still intact.

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• When squares are frozen hard, take them from the freezer. Remove plastic from 12 squares and divide between 2 cookie sheets covered with parchment paper.
• Place a spoonful of filling in the middle of each square.
• Remove plastic from the remaining 12 squares. and place one on top of each square with filling. If the dough becomes unmanageable, return it to the freezer until hard. Seal squares with a fork.

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• At this point, you can bake or freeze them. If freezing, place tarts in the freezer on a cookie sheet unwrapped until frozen hard. Cut paper around each pop tart and place it into a plastic container or bag with the paper still attached.
• When ready to bake, place pop-tart with attached parchment paper on a cookie sheet and bake immediately.

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Bake in the oven preheated to 425˚F for 15-20 minutes. If you plan to toast later, bake only until very lightly browned. Otherwise, bake until golden brown. Frost if desired when cooled.

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Parting Thoughts: Thanks to Smitten Kitchen for giving me a starting point regarding the brown sugar cinnamon filling.Raisins are optional. Dates would be awesome, too. Chopping themfinely will fool most raisin haters and keep your tarts from being lumpy.

Also, thanks to Dorie Greenspan for giving me the idea to roll out sticky dough inside a plastic bag. Iuse the same method withmy Pink Shortbread Cookies.