Next week, my older brother will celebrate his 25th birthday.  He has lived 9125 days, and I estimate that he has eaten Pop Tarts for breakfast at least 9000 times.

Yes, I realize that would mean that he ate Pop Tarts when he was only 4 months old.  He probably did.

 

 

His favorite flavor is frosted strawberry.  Although I don’t eat Pop Tarts nearly as often as he does, I do love just about anything with cinnamon.

And that’s where this recipe was born.  In the picture above, there are three types of homemade Pop Tarts:

• Frosted Strawberry (for Brother)
• Cinnamon Roll (for myself)
• Chocolate Chip (for everyone because the world loves chocolate)

Ingredients

Crust:

• 2 cups oatmeal ground into flour
• 1/4 cup coconut oil
• 1/3 cup applesauce
• 1/2 tsp salt
• 2-4 tbs cold water

Filling Ideas:

• Cinnamon Roll Blended Nut Butter
• Chocolate hazelnut spread
• Strawberry jam
• Anything else that you think would be good!

Directions

• Combine all crust ingredients in a food processor.  Pulse 20 times, and then let the food processor run until all ingredients are well combined and become a ball of dough.  I had to stop the food processor several times to break up large chunks of coconut oil.
• Divide dough into two equal parts.  Wrap each half in plastic wrap and flatten slightly.  Place in refrigerator for 15 minutes.
• Remove dough from refrigerator and let sit for about 10 minutes (it seems weird, but it worked).  Roll dough between two pieces of plastic wrap until it is about 1/8 inch thick.
• Using cookie cutters or a knife, cut dough into as many pieces as possible before re-rolling and cutting.
• Preheat oven to 350 degrees Fahrenheit.  Place half of the dough pieces of a cookie sheet lightly sprayed with non-stick spray.  Place about 1 tablespoon of filling in the middle of each piece of crust.  Leave about 1/4 in on each side so that the filling will not come out the sides when it bakes.
• Place a second piece of dough on top of each bottom piece.  Use a fork to seal the edges.  Use a toothpick to poke holes in the top of each pop tart.
• Bake for 15-20 minutes until lightly browned.  Let cool.
• I topped mine with a simple glaze (powdered sugar + milk), but that is completely optional.
• Eat and enjoy!  These can be stored in an airtight container for up to a week.

 

 

P.S. – I am linking up with Angie and her cohosts  Lizet @ Chipa by the dozen and Jhuls @ The Not So Creative Cook for Fiesta Friday.