Homemade PB & J Poptart
This recipe is perfect for when you're feeling nostalgic and craving a little something sweet, but still trying to hit all of your goals!
10 minutes
15 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 353 |
| Fat: | 13 g |
| Carbohydrates: | 48 g |
| Protein: | 16 g |
| Cholesterol: | 6 g |
| Sodium: | 535 mg |
| Fiber: | 5 g |
| Sugars: | 12 g |
| Calculated for total recipe. | |
Serves: 1-2
Ingredients
- 40 grams40 grams40 grams Plain Greek Yogurt
- 1 tsp1 tsp1 tsp Almond Milk
- 2 tsp2 tsp2 tsp Pure Maple Syrup
- 50 grams50 grams50 grams Oat Flour
- 1 pinch1 pinch1 pinch Himalayan Pink Salt
- 1 pinch1 pinch1 pinch Baking Powder
- 3 tsp3 tsp3 tsp Organic Raspberries, crushed
- 1 Tbsp1 Tbsp1 Tbsp Peanut Butter
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees F.
- Combine dry ingredients.
- Add wet ingredients, mix until dough forms.
- Flour surface and knead. Roll into 1/4 inch thick rectangle and cut into 2 equal rectangles.
- Add dough slice to lined baking dish and fill with raspberries and peanut butter. Add on the top half of the dough, and using a fork mend the edges together.
- Bake for 15 minutes.
- Top with frosting if you want and enjoy!
Notes
Feel free to get creative with the toppings and fillings!
Add a Note
My Notes:
About This Recipe
Baked Goods Coconut Free Egg Free Gluten Free Nightshade Free Pescetarian Shellfish Free Vegetarian
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