Whole Grain Oatmeal Pop Tarts (A Make-Ahead Homemade Treat)

Although a little extra effort is involved, these pop-tarts are a special treat with some healthier modifications for a memorable breakfast.

12 pop-tarts

homemade poptarts stacked on a napkin with cinnamon sticks in the background

Prep Time 1

Cook Time 20

Total Time 1 20

Ingredients

Filling:

⅓ cup (73 g) brown sugar
1 ½ teaspoons (1 ½ teaspoons) unbleached, all-purpose flour
1 ½ teaspoons (1 ½ teaspoons) cinnamon
1 tablespoon (1 tablespoon) raisins - (optional)

Crust

½ cup (45 g) quick-cooking oats - (not instant or old-fashioned)
½ cup (60 g) white whole wheat flour - (milder and better for pastry than regular whole wheat)
1 cup (120 g) unbleached, all-purpose flour
1 teaspoon (1 teaspoon) salt
1 teaspoon (1 teaspoon) sugar
⅓ cup (68 g) cold or frozen shortening - (if you are averse to shortening, butter may be substituted. However, pop-tarts should be frozen before baking.)
2 tablespoons (28 g) cold butter - chopped
1 large (50 g) egg
⅓ cup (76 g) buttermilk or plain fat-free yogurt

Frosting

½ cup (60 g) powdered sugar
1 teaspoon (1 teaspoon) butter
1 tablespoon (1 tablespoon) coffee or milk

Instructions

Filling: In a bowl or food processor, combine 1/3 cup brown sugar, 1 1/2 teaspoons unbleached, all-purpose flour, 1 1/2 teaspoons cinnamon, and 1 tablespoon raisins (optional). Pulse or mix until the raisins are broken into small pieces. Set aside.
Make the Dough: Combine 1/2 cup quick-cooking oats, 1/2 cup white whole wheat flour and 1 cup unbleached, all-purpose flour, 1 teaspoon salt, and 1 teaspoon sugar in the bowl of a food processor and process for 15-20 seconds.
Add 1/3 cup cold or frozen shortening and 2 tablespoons cold butter and pulse 12-15 times. The mixture should be coarse.
Whisk 1 large egg and 1/3 cup buttermilk or plain fat-free yogurt Add to the flour mixture and pulse 5-7 times or until combined.
Remove the lid and blade. Use hands or a spatula to press the dough together. All crumbs should come together into a ball.
Roll and Freeze: Divide dough in half. Place each half into a separate gallon-size zippered plastic bag. Place the dough ball at the center of the bag. Roll out evenly. Freeze until firm.
Shape the Pop Tarts: Remove frozen dough from bags and trim edges. Cut into 12 rectangles.
Place 6 rectangles on a parchment-lined sheet.
Add a spoonful of preferred filling to the center of each. Top with the remaining 6 rectangles and press edges with a fork to seal.
Return assembled pop tarts to the freezer until firm.
Bake: Preheat oven to 425°F (220°C).Place frozen pop tarts on a baking sheet and bake 15–20 minutes, until lightly golden.
(Optional) Frost: Mix ½ cup powdered sugar, 1 teaspoon butter and 1 tablespoon coffee or milk (coffee gives a brown color). Spread on cooled pop tarts.

Notes

Make-ahead: Freeze unbaked pop tarts on a tray, then wrap and store. Bake straight from frozen.
Storage: Cool completely before storing. Freeze baked pop tarts up to 1 month.

Nutritional Information