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Healthy Pop Tarts

Yes, healthy pop tarts.

Healthy Pop Tarts!!!

Pop tarts without the corn syrup.

Without the food dyes, without the trans fats. Healthy pop tarts with real fruit, with whole grains, with ingredients you can pronounce.

vegan pop tart

And you can turn this healthy pop tarts recipe into many different flavors Smile.

healthy pop tart

Healthy Pop Tarts

(or you can make regular-sized pop tarts)

  • 1/2 cup plus 3 tbsp spelt flour (Or all-purpose flour, or a mix of the two. Whole-wheat pastry flour will work; it’ll just be less soft, and you’ll need to add a tiny bit more oil. For notes on gluten-free options, see nutrition link below.) (100g)
  • *tiny* bit over 1/4 tsp salt
  • 1 1/2 tbsp agave or pure maple syrup (or honey, but not for strict vegans) (21g)
  • 3/4 of a packet nunaturals stevia, or omit and add one extra tbsp of the above liquid sweetener
  • 3/4 tsp pure vanilla extract
  • 2 tbsp vegetable or coconut oil (21g)
  • 1 tbsp more oil, or milk of choice (omit if using the extra liquid sweetener in place of the stevia) (15g)

Combine dry ingredients and stir. In a separate bowl, combine all wet ingredients, then mix wet into dry and stir. Pour crumbly dough into a gallon-sized plastic bag and smush into a ball. Still in the bag, roll dough into a very, very thin square. (For step-by-step photos, see nutrition link below.) Chill at least 20 minutes, or your pop tarts will be crispy. Meanwhile, grease a baking pan, and make up whatever filling/s you desire. (I’ve provided a few ideas below, and feel free to make different flavors within the same batch of dough.)

Preheat oven to 350. Cut open the bag and slice the dough into rectangles. If you’ve rolled it thinly enough and use all the dough, you should be able to get 34-38 rectangles. (Cut much bigger rectangles if you want regular-sized pop tarts, as opposed to minis.) Put a little filling—about 3/4 teaspoon—on half the rectangles, then place remaining rectangles on top. Cinch down with a fork or your fingers, and it’s okay if some of the filling comes out. Bake 14-18 minutes, depending on how crispy you want the crust. Once cooled, spread on glaze (recipe at the bottom of this post), and store in a plastic container for soft pop tarts or a glass container for crispy ones.

View Nutrition Facts

Also see above nutrition link for step-by-step “pop tart making” photos.

vegan pop tart

For the healthy pop tarts glaze:

Microwave (or heat on the stove) 1 small strawberry for 20 seconds, then mash very well until it’s like soup. Add 1/2 cup (60g) powdered sugar or Sugar-Free Powdered Sugar and stir stir stir. It’ll seem extremely thick at first, but if you just keep stirring, it’ll turn into icing.

And yes, it does work with the sugar-free powdered sugar (recipe linked above, in blue). You probably won’t use all of the icing for the healthy pop tarts, but this was easier than telling you to microwave 1/8th of a strawberry!

Healthy Pop Tarts- with lots of different flavor ideas!

Other Flavor Ideas

Very Berry Healthy Pop Tarts: (shown above) Simply mash strawberries (or other berries), microwave a few seconds, then stir in a little stevia or powdered sugar. Portion about 1 tsp on each of half the rectangles.

PB&J Healthy Pop Tarts: Spread a thin layer of your favorite jam on half of the rectangles, then add about 1 tsp peanut butter.

Apple Pie Healthy Pop Tarts: Chopped apple, cinnamon, and Sucanat or brown sugar stirred together.

Molten Lava Healthy Pop Tarts: Fill pop tarts with as many mini chocolate chips as you can!

More ideas: brown sugar & cinnamon, strawberry cream cheese, oatmeal raisin, carrot cake, Nutella…

healthy pop tart

What would be YOUR dream pop tart flavor?

I really like the cookie dough idea people mentioned in my previous post. You will be seeing cookie dough pop tarts in the near future…

4.5/5 (2)

Rate this recipe

Published on October 1, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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233 Comments

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  1. Tori says

    This is great! I adopted a cleaner diet last year, and (with a tear in my eye) the first thing to go was pop tarts. I’ve made these twice since finding the recipe, and I have to say that these taste even better than pop tarts! The crust has that same texture I love, without the nasty preservatives taste. Awesome recipe! 🙂

  2. Wolfie says

    1st, these are DELICIOUS! I have some dough chilling in my fridge right now and just from the dough alone I know they’re going to be amazing.

    BUT my big question is how did you end up with enough dough for 30+ mini tarts? I followed the recipe to a letter and the dough barely fills my medium sized zip bag. I figure there’s maybe 8 mini tarts in there or one regular sized poptart. If I rolled the dough any thinner it gets pretty much paper thin and doesn’t look anything like the photos. It’s fine if I’m just making them for me, but I’d like to make enough for the family too. Should I just make the recipe bigger or am I doing something wrong?

  3. Mireya says

    I’m so trying this! I just fell in love with your blog, found you looking for clean eating desserts, since I can give up many foods but not my sweet treats 🙂

  4. Linda says

    I made a batch for my family because my kids love pop tarts, but I don’t buy them because they are so unhealthy. They didn’t last long. I made them with a brown sugar filling and topped with a cinnamon glaze. I will have to make several batches and freeze them for a quick snack or breakfast. They are delicious!!

  5. Maroesja says

    Hey Katie,

    If I fill these up with Apple or strawberries, how long can I save them?
    And do I keept hem in the fridge?

    Love
    Maroesja

  6. Sarah says

    I really want to make these but I don’t have any maple syrup, honey, or agave. Can I just use regular sugar and add more oil? Thanks.

  7. Sarah says

    This recipe was delicious, but it was difficult to shape. The dough was cracked and the jam filling burst after they were done. The jam hardened and was very hard to get off the pan. It only made 6 mini poptarts and I’d really love to make them again. Does anyone have a solution to my problems?
    Thanks

  8. Anna says

    Am i able to freeze these? I have made them before and they are so good, but i want to have them whenever i feel like it!

  9. Melissa says

    Hey! My dough is coming out really crumbly. I had to use whole wheat flour and a little white. Any suggestions how to nit make it so crumbly? Im not sble to roll it out well.

  10. Isabelle C. says

    Just made these and they were a success! 🙂

    Only thing: I left the bag in the fridge overnight and the next morning, the dough was very fragile and would break easily… Any tip to avoid that?

    Otherwise, these are delicious and easy. My only regret: I did not make more…

  11. Anonymous says

    I just made this for breakfast, and they were amazing! The dough was absolutely perfect, and I used the strawberry and very berry filling ideas (which were delicious.) I used all-purpose flour and maple syrup, which turned out really nicely. I would recommend that you cinch it closed with a fork, because the pop tarts I cinched with my hands had a bit of filling spilled out. I love this recipe so much- it’s a keeper! Thanks for the awesome recipe!

  12. Angie Stevens says

    Hi,
    I have just discovered your site and I am loving your recipes.
    I am just wondering why you say to put dough in a plastic bag to form it into a ball? Can hand mixing do the same job?
    Thanks for the explanation and keep up the creative desserts!
    Angie

  13. Brittany says

    Gluten upsets my stomach if I eat too much. I did half organic wholemeal spelt and half almond meal/flour. It worked really well, nice and moist, didn’t crumble. I am making a bigger batch with 3 parts almond 1 part spelt, maybe a little bit of flax.
    Thank you for this recipe. I used to love pop tarts before I went healthy. xx

    4/5

    4/5

  14. Colleen says

    These turned out great, using mini chips in the center and white flour and maple syrup. I got 4 almost full sized tarts out of this, thanks for the recipe, will make again.

    5/5

    5/5

  15. Francesca says

    Hello Katie! I’ve browsed all over the web to find the best and best-looking recipes to link to from my Valentine’s day recipe roundup. Yours definitely caught my eye and I’ve added it to the post ♥ I’ll be trying it soon, thank you!

    5/5

    5/5

  16. Catherine says

    Just DELICIOUS ! They’ve got nothing to envy to the “real” stuff (not so real after all …). I prepared a fresh blueberry filling with a little bit of coconut sugar and it was amazing ! They really hit the spot if you’re feeling like eating something sweet !

  17. Lauren says

    These were very hard to make, I made the dough thin, but it was very hard to work with. I think thicker would be better. I couldn’t get the dough off the plastic bag without tearing. They are ugly, not nice looking like the pictures. I haven’t tasted them yet, but I am frustrated with that dough.

  18. Heather G. says

    So, I just finished making this recipe. I made normal size pop tarts with fresh ground peanut butter and Smucker’s Fruit & Honey Spread: Triple Berry. I also doubled the recipe. I found the hardest part to be forming the “sandwich” with each pop tart. I think my problem, after reading some other comments, is that I took the top and bottom dough out at the same time. This meant that the tops were too soft and crumbled as I tried to add them to the bottoms. I also struggled to lift the “sandwich” off the bag to put them on the pan. Next time I’ll leave the top in the fridge until I am ready to add it. Then, after making the “sandwich”, I’ll put them back in the fridge for a couple minutes to solidify. Then I would place them on the pan.

    Other notes, I crimped only half of the pop tart, and the ones that I didn’t crimp, and thus didn’t squish out filling, sealed perfectly too. The filling that did come out when I crimped it did not flow over too much at all. I did not add any frosting because I had no powdered sugar. The flavor was delicious! I did not think it needed any more sugar at all. Plus, because I added peanut butter (as inspired by Katie’s recommended flavors) it made a whole protein! Whole Wheat + Peanut Butter = Whole Protein

    I will definitely make these again!

  19. Annabelle says

    I am a blind woman who absolutely loooooooooooooves to cook, and I’m one of those girlies who absolutely loooooooooooooooves poptarts! Ever since October 17, 2015, I made a big change in my life, when I started trading preservatives, additives, artificial colorings and flavorings, and all that yucky stuff that hardly anyone knows what they’re made of, let alone can’t pronounce, for the better quality ingredients. This brings up my question, is it a possibility that I can make these poptarts with a pie crust made from scratch? If so, what kind of pie crust is best for these poptarts?

    • Jason Sanford says

      Hi! Sure! That’s essentially what Katie’s recipe is – a homemade pie crust :). And no artificial ingredients here!

      • Annabelle says

        I once tried Chocolate Chip Cookie Dough poptarts, and I wonder what it would be like to make that kind of filling from scratch. Also, is making the icing kind of like making cake frosting? How would I make the kind of icing that dries hard as it cools?

      • Annabelle says

        Also, if I don’t have coconut oil, as I’m not one of those girls who’s a fan of coconut in general, would light olive oil work for this? I have a big container of that, and my mom says that olive oil spoils faster than most other oils.

        • Jason Sanford says

          Olive oil would work, just might have a noticeable flavor. I’d look up royal icing because I think that’s what it sounds like you’re describing 🙂

          • Annabelle says

            Royal icing? Is that what the store-bought version of poptarts is topped with? That would be interesting to learn how to make.

          • Annabelle says

            I wonder if you have a recipe for a healthy version of royal icing. I’d like to learn what that’s like to make.

          • Jason Sanford says

            Hi, sorry I don’t have one. I would google it because I know other bakers do!
            Jason

  20. Deanna says

    I rolled it out to what I thought was really thin in the gallon bag and I only got about 7 and they were falling apart. Is there something I did wrong?

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