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Single-serving PB&J Oat Tart

Prep Time5 minutes
Cook Time15 minutes
Course: Breakfast, Dessert, Snack
Keyword: baked oatmeal, gluten-free, oat bites, oat tart, oat tarts, oatmeal, oatmeal cookies, plant-based, pop tart, single-serving, vegan
Servings: 1 servings
Calories: 276kcal

Equipment

  • Cookie sheet

Ingredients

Oatmeal dough

  • 2 tbsp oat flour (15 g) sub other flour, gf if desired
  • 2 tbsp oats (10 g) rolled or quick oats
  • 1 tbsp nut/seed butter (16 g) I used peanut butter
  • 2 tsp maple syrup (14 g)
  • pinch of salt, drop of vanilla

Filling

  • 2 tsp any jam or fruit preserve you like (14 g) I used strawberry jam

Instructions

  • Preheat oven to 350F and line a cookie sheet with parchment. Alternatively you can use a muffin pan.
  • In a small bowl combine all oatmeal dough ingredients into a cohesive dough. If too wet add a pinch of flour (or wait for the oats to absorb the moisture). if too dry add a drop more water or milk.
  • Make 2 round disks on parchment. Add the filling on one and top with the other. Crimp the edges gently so they stick together, to make like a pop tart. Alternatively you can use a muffin pan and make a bottom and top crust and add the filling in the middle.
  • Transfer into your pan and bake 17-20 minutes for a single tart (a few min shorter for mini muffins), until golden brown around the edges.
  • Let them cool completely and firm up. Enjoy!

Nutrition

Serving: 1 oat tart | Calories: 276kcal | Carbohydrates: 39g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 11mg | Potassium: 255mg | Fiber: 4g | Sugar: 17g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg