Homemade Brown Sugar-Cinnamon Oatmeal Pop-Tarts

Name: Homemade Brown Sugar-Cinnamon Oatmeal Pop-Tarts
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 12 pop-tarts
Cuisine: American
Ingredients: 1/2 cup quick-cooking oats (not instant or old-fashioned); 1/2 cup white whole wheat flour (milder and better for pastry than regular whole wheat); 1 cup all-purpose, unbleached flour; 1 teaspoon salt; 1 teaspoon sugar; 1/3 cup cold or frozen shortening (if you are averse to shortening, butter may be substituted. Pop-tarts should be frozen before baking, however.); 2 tablespoons cold butter (chopped); 1 egg; 1/3 cup buttermilk or plain fat-free yogurt; 1/3 cup brown sugar; 1 1/2 teaspoons flour; 1 1/2 teaspoons cinnamon; 1 generous tablespoon raisins (optional)

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Homemade Brown Sugar-Cinnamon Oatmeal Pop-Tarts are a little extra trouble, but they make a tasty and memorable breakfast. Flaky dough covers a sweet filling of your choice.

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

If you are dough challenged… Never fear! I have devised an easy method for making these deliciously flaky and tasty pop-tarts with you in mind.

Do I need special equipment?

The only special equipment you will need is 2 zippered gallon-size plastic bags (commonly referred to as Ziplocks) and parchment paper. See the pictures below.

Homemade pop-tarts are a special treat and/or fun project to do with your kids, grandkids or a class. Consider letting them help.

Why you should try making pop-tarts:

You can vary ingredients according to your tastes.

You control the portion size

Unsurpassed freshness

Can be frozen for baking when needed

Suitable for breakfast or dessert

Not just for kids

If you think pop-tarts only are for kids, try breaking a pop-tart in two and layer with whipped cream and strawberries for a delicious form of strawberry shortcake. Or serve them with ice cream.

Final Observations:

1. Most recipes I’ve seen on the internet have more fat than my conscience or waist can tolerate. But it cannot be avoided entirely. Pop-tarts are, after all, just pie crust with a little bit of filling.

I use shortening (stick form stored in the freezer is SO convenient) because it makes a flakier product than all butter. But if you are averse to shortening, you can substitute butter with good results. BE SURE you freeze the tarts first before baking or they will turn in to a melty, greasy mess.

2. The flour is also negotiable. I used part White Whole Wheat 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.

3. 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.

4. 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 them finely will fool most raisin haters and keep your tarts from being lumpy.

5. Also thanks to Dorie Greenspan for giving me the idea to roll out sticky dough inside a plastic bag. I use the same method with my Pink Shortbread Cookies.

How to make the crust in a food processor:

Add all ingredients for filling to a food processor bowl and process for 1 minute or until raisins are chopped fairly small. Pour into a small bowl and set aside.

Combine oatmeal and flours in the bowl of a food processor and process for 15-20 seconds. Add shortening and butter and pulse 12-15 times. The mixture should be coarse. Don’t go too far with this. You should have small but visible fat lumps throughout.

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

Kitchen secret for easy roll-out:

rolling out pop tart dough in plastic bag — Divide dough in half and place each in a separate gallon-size zippered plastic bag. Place dough ball at the center of the bag. Begin to roll out with dough remaining in a plastic bag. Roll dough evenly to all four corners. Open the bag and re-close to remove air or wrinkles. Flip 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 flat dough in the freezer. Repeat process with second dough ball.

cutting dough squares for pop-tarts — Divide dough in half and place each in a separate gallon-size zippered plastic bag. Place dough ball at the center of the bag. Begin to roll out with dough remaining in a plastic bag.

Roll dough evenly to all four corners. Open the bag and re-close to remove air or wrinkles. Flip 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 flat dough in the freezer. Repeat process with second dough ball.

Final assembly of pop tarts — When squares are frozen hard, take from the freezer. Remove plastic from 12 squares and divide between 2 cookie sheets that have been covered with parchment paper. Place 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 at any point, the dough becomes unmanageable, return it to the freezer until hard. Seal squares with a fork.

freezing pop tarts — At this point, you can bake them 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.

frosting pop tarts — Bake in the oven preheated to 425 degrees 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.

Filling variations:

Try thick jelly or preserves–but expect it to leak a bit during baking. 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.

If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula

Yield: 12 pop-tarts