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Birthday Cake Protein Pop Tarts

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These homemade birthday cake protein pop tarts are a healthy, high-protein twist on the classic toaster pastry, featuring a golden oat and protein pastry, creamy vanilla filling, and festive sprinkles. Perfect for breakfast, snacks, or a fun dessert, they’re easy to make, customizable, and kid-approved.

Ingredients

Scale
  • 1 cup (120g) oat flour (can use whole wheat or gluten-free blend)
  • 1/2 cup (60g) vanilla protein powder (whey or plant-based)
  • 2 tbsp (15g) almond flour
  • 2 tbsp (24g) coconut oil, melted (or unsalted butter, melted)
  • 1 large egg (room temperature)
  • 2–3 tbsp (30–45ml) unsweetened almond milk (or any milk)
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 1/3 cup (80g) nonfat Greek yogurt (plain or vanilla)
  • 2 tbsp (16g) vanilla protein powder
  • 1–2 tbsp (15–30g) funfetti or rainbow sprinkles
  • 1 tbsp (15ml) maple syrup or honey
  • 1/4 tsp vanilla extract
  • Pinch of salt
  • 1/2 cup (60g) powdered sugar (or powdered erythritol)
  • 1–2 tbsp (15–30ml) milk of choice
  • 1/2 tsp vanilla extract
  • 1/8 tsp almond extract (optional)
  • More rainbow sprinkles, for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure out all ingredients.
  2. In a large mixing bowl, whisk together oat flour, vanilla protein powder, almond flour, salt, and baking powder. Add melted coconut oil, egg, vanilla extract, and almond extract. Stir until a crumbly dough forms.
  3. Add milk 1 tablespoon at a time, mixing gently, until the dough just comes together. Dough should be soft but not sticky.
  4. Place dough between two sheets of parchment paper. Roll out to about 1/8-inch thick. Cut into 8 rectangles (about 3 x 4 inches each).
  5. In a small bowl, mix Greek yogurt, protein powder, maple syrup, vanilla, salt, and sprinkles until smooth and creamy. Adjust consistency with more protein powder or milk if needed.
  6. Lay half the rectangles on the prepared baking sheet. Spoon about 1 tablespoon of filling onto the center of each, leaving a 1/4-inch border.
  7. Top with remaining rectangles. Seal edges with a fork. Poke tops with a fork to vent.
  8. Bake for 12–15 minutes, until edges are golden and tops are set. Cool on pan for 5 minutes, then transfer to a wire rack.
  9. Whisk powdered sugar, milk, vanilla, and almond extract until smooth. Spread over cooled pop tarts and top with sprinkles.
  10. Let frosting set for 10–15 minutes before serving.

Notes

For gluten-free, use certified gluten-free oat flour and protein powder. For dairy-free, use coconut yogurt and plant-based protein. Chill dough if sticky. Don’t overwork dough to avoid toughness. Sprinkles are essential for the birthday cake vibe. Store in an airtight container at room temp for 2 days, fridge for 5 days, or freeze unfrosted for up to 2 months.

Nutrition

Keywords: birthday cake, protein pop tarts, healthy snack, high protein, homemade pop tarts, funfetti, kid friendly, breakfast, dessert, gluten free option, dairy free option

Find it online: https://yumnode.com/birthday-cake-protein-pop-tarts-easy-healthy-homemade-snack-recipe/