This Single Serve Blueberry Poptart is gluten-free, vegan, low sugar, and tastes like it came from a straight-up BAKERY! It brings me back to my childhood but tastes even better than the ones I grew up with (and is much healthier! 😉)
I love having this recipe as a breakfast if I am feeling something sweet or as a little pick me up snack. It’s also sweet enough to be enjoyed for dessert (while still being low sugar!)
The best part of this recipe is that it almost seems kinda fancy, but you most likely already have the ingredients at home and it comes together super quickly.
PS. check out my video tutorial HERE.
What you need for this Single Serve Blueberry Poptart:
- oat flour— add oats to a blender or food processor and blend until you reach a flour-like consistency. Alternatively, you can buy oat flour at most grocery stores or online.
- maple syrup— you only need 1 tbsp! This is the only sweetener in the recipe. The rest of the sweetness comes naturally from the blueberries. You can also swap this out for honey.
- coconut oil— melted
- pinch salt
- baking soda
- blueberries— for the berry filling!
Single Serve Blueberry Poptart
Ingredients
- 1/3 cup oat flour (see note above)
- 1 tbsp maple syrup (or honey)
- 1 tbsp coconut oil (melted)
- pinch salt
- 1/8 tsp baking soda
- 1/4 cup blueberries
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Add all ingredients (except blueberries) to a bowl and mix well. Roll into a ball and split into 2 equal parts.
- On the parchment paper, form each dough ball into a square. On one square, form a crust around the edges. Set aside.
- Warm blueberries in microwave for 30 seconds or on the stovetop and mash with a fork.
- Add blueberry mixture to the dough square with the crust. Carefully place the other square of dough on top. Using a fork, go along the edges of the crust to “seal” the poptart.
- Bake for 16-18 minutes and let cool completely. Optional to add icing (mix 1 tbsp powdered sugar with 1 tbsp non-dairy milk).
Turned out amazing! Thank you so much
So glad you loved it! 🙂
Hi! Do you have the nutrition breakdown for this amazing treat? 🙂
This was awesome! I followed the dough recipe to a T (x6) and used organic raspberry jam inside instead of the blueberry mixture (#easybutton) and it was delicious!!
Sounds amazing! So glad you loved it 🙂
This looks amazing. Can you use almond flour?
I haven’t tried it yet but it might! Let me know how it goes if you decide to give it a try 🙂
If I want to make 4 of these should I just use the same measurements times 4 in a bowl and bake for the same amount of time ?
Yes! 🙂
This turned out so good! I followed the recipe exactly and it came out delicious. New breakfast favorite. I may try a s’mores variation for dessert 😋.
I’m so glad you loved it! A s’mores version sounds AMAZING— that was one of my fave flavors of the originals I grew up with! Let me know how it goes 🙂
Could I substitute the melted coconut with something else? I have an allergy to coconut :-\
Hi! Melted butter or vegan butter should work 🙂
I loved these! Used 1/2 the amount of coconut oil and next time will use 1/2 the amount of maple syrup. Used frozen blueberries – just defrosted/warned up in the microwave. Wish recipe was for more – we just made the same recipe twice! No need for frosting.
I am so glad you loved them! Yes, you can definitely double, triple, etc. for more servings!
So I tried with a few changes. I used buckwheat flour and chicory syrup. The buckwheat flour was delicious but I think the chicory syrup was not sticky enough to hold the dough either so I had to add a few splashes of milk and it was still difficult to shape. It was still delicious but next time I will try with real honey but keep the buckwheat flour 🙂 was fun!
Sounds amazing with buckwheat flour! I’ll have to try that 🙂 thank you for sharing!
OMG THATS SO GOOD!! Thank you so much
So happy you loved!!! 🙂