Vegan Berry Pop Tarts


If I were to speculate, I’ve probably eaten around 250 pop tarts in my lifetime. And not the kind with the baby zebra on the box with no sugar added, whole fruit, wheat crust and no frosting. WHO EATS A POP TART SANS FROSTING? That’s what I wanna know.

No, the kind I consumed were of the brown sugar cinnamon, strawberry, cherry or wild berry variety with the purple frosting with blue swishes across the front. My mom would toast two up, slather them in I can’t believe it’s not butter and carry them downstairs to me where I’d inhale bites between strokes of mascara and lip gloss before school. Now THAT’S how you eat a pop tart kids.

That is, unless you’ve turned a new leaf and no longer consume high fructose corn syrup, blue lake dye and hydrogenated oils. See where I’m going with this?

Mixed Berry Compote

Yes, healthy pop tarts. That’s what we have here.

Whole Wheat Pie CrustWhole Wheat Pop Tarts | minimalist baker

I’ve tried to make pop tarts before with greek yogurt or whole wheat flour in the crust to slash calories, but let’s be honest; they tasted like sand.

So this time I wised up. I used Earth Balance, whole wheat pastry flour, and kept my fillings as simple as can be – pure fruit compote.

Friends, we have a winner.

MIXED BERRY POP TARTS | minimalist bakerVegan Berry Pop Tarts | Minimalist Baker

These glories are vegan and fairly simple to throw together, requiring just 7 ingredients and about 45 minutes of your precious, precious time. After all, who would actually make pop tarts if they took 5 hours to prepare? Not I, and neither should you. You deserve better than that. We deserve better than that.

Vegan Berry Pop Tarts

You will love these pop tarts.

The crust is flaky and buttery (despite using vegan butter).
The filling is tender, fruity and naturally sweet.
The raw sugar on top provides a delightful crunch.
And the optional vegan vanilla glaze sends me straight back to my childhood, sans GMOs.

Gah, life is good again, thanks to healthified pop tarts.


4.7 from 12 reviews
Vegan Berry Pop Tarts
Prep time
Cook time
Total time
Flaky vegan pop tarts with a berry filling, raw sugar topping, and an optional vanilla glaze. 100% vegan and healthy enough for an indulgent weekend or weekday breakfast.
Recipe type: Breakfast
Cuisine: Vegan
Serves: 6
  • 2 cups flour (I used 1 cup whole wheat pastry, 1 cup unbleached all purpose)
  • pinch of salt
  • 2/3 cup cold vegan butter (I used Earth Balance)
  • 2-4 Tbsp ice cold water
  • 1 heaping cup frozen mixed berries
  • 1 Tbsp raw sugar for topping (+ more for sweeting compote filling - optional)
  • Vanilla glaze (recipe below)
  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  2. Prepare the compote by placing berries in a small saucepan over medium heat. Cook for 5-8 minutes with a lid on, stirring occasionally and smashing down with a spoon. Add a few teaspoons of sugar to sweeten if preferred. I added 1 tsp. raw sugar. Transfer to a bowl to cool.
  3. To prepare crust, mix flour and salt in a large bowl, then cut in butter with a fork or pastry cutter until well combined.
  4. Using a tablespoon, drizzle cold water over the mixture and mix with a wooden spoon until it starts to form a dough. I added 2-3 Tbsp - you may need to add up to 5 Tbsp. It should be moist enough to form into a ball, but not too sticky to knead. Add more flour if it gets too wet.
  5. Turn onto a floured surface, shape into a disc, and then use a rolling pin to roll into a large rectangle. I find it helpful to place a sheet of plastic wrap over the dough while rolling to reduce cracking.
  6. Cut into 12 equal squares (not rectangles) and carefully transfer each to the baking sheet.
  7. Place about 1 Tbsp of filling onto 6 of the squares, leaving a 1/4 inch border to seal the edges. Then use your finger to dot water around the edges so the two squares stick together. Top the squares with their matching halves and then seal lightly with a fork.
  8. Poke a few holes in the top of each, rub a tiny bit of vegan butter on top of each, sprinkle with raw sugar and bake for 20-25 minutes, or until golden brown.
  9. Let cool for a few minutes, then top with glaze if desired. Not necessary, but recommended for sweeter pop tarts.
Nutrition Information
Serving size: 1 pop tart w/out glaze Calories: 335 Fat: 18 g Saturated fat: 5 g Carbohydrates: 35 g Sugar: 3.5 g Sodium: 298 mg Fiber: 1.5 g Protein: 4.5 g

recipe for vanilla glaze

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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Talk About It

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  1. says

    Super yum. I have been wanting to make some vegan pop tarts for a few months now after seeing a few recipes out in the interwebs – no excuses now! You recipe looks fantastic!

  2. says

    These look amazing! Justin and I were total fans of pop tarts during our pre vegan days, and you are right, it is just not the same without the glaze – I would actually dissect my pop tart and eat the top half (the glazed half) first :) Definitely making these asap!

  3. says

    I haven’t had a pop tart in years! Their scary ingredient list turned me away, but I’d love to try out a recipe with ingredients I know, like this one, and that’s vegan as well!

  4. says

    I’m a teacher and our school’s free breakfast of choice is Pop-Tarts. I stare longingly at my students’ breakfast every day (because I’m a wannabe vegan and healthy-ish person) so I’m super stoked to make these! Thank you!!!!

  5. says

    Oh, YES. Love these bright photos!! And pop tarts definitely used to be a favorite of mine. Brown sugar/cinnamon was the clear winner, then cherry (with frosting!), then strawberry, then chocolate. I’ve been meaning to tackle a GF pop tart but have been scared. I’m a little more motivated now!

  6. says

    I was also a pop tart child, but my go-to flavor was chocolate fudge. I can still feel the warm paper towel wrapped around the tart after it just came out of the toaster oven, chocolate still sizzling. I haven’t enjoyed one in years, but this recipe looks worth it! Thanks for sharing :)

  7. says

    girllllllllllllllllll..i was OBSESSED with poptarts growing up. they were always my breakfast of choice. my FAVORITE was the smores- chocolate, graham cracker, marshmallow heaven. blueberry was my “healthy” favorite, though ;) looking at the packages now, i’m horrified that my mother allowed me to eat such trash. but, of course, she didn’t know. i love your versions and that they seem quite simple to make. bravo!

  8. Kiran S says

    omg I love you for this!! I remember those blue swirly pop tarts — the best! I too have turned over a new leaf though and try to avoid high fructose corn syrup, hydrogenated oils, etc. You’ve brought back a piece of our childhood, for all of us, with this recipe. :)

  9. says

    Gah! Friend, and I call you friend because you make my life complete with these amazing recipes that keep coming. Friend, you have done it again! I am thinking that these would make the perfect Valentine breakfast for my teenage girls! They would be happy, I would be happy. It’s truly a win-win. Also, I want one really bad so it’s a good excuse!


  10. says

    YUM! I love pop tarts, seriously anyone who grew up without pop tarts had a deprived childhood. I’m so excited to try this recipe, they look delicious. Love the minimal ingredient list, let the real flavors shine through :)

  11. says

    To be honest, I’m just impressed that you ate the fruit pop tarts for breakfast. I was chocolate all the way! I do miss that sensation of biting into the buttery pastry and burning your tongue on the molten filling. Definitely going to try these.

  12. says

    These look so amazing! My husband LOVES poptarts so it would be a real treat if I made him homemade ones. Thanks so much for the recipe. Congrats on very inspirational blog award! I’m definitely a follower :) I blogged about the poptarts and linked it back to ya on my page !

  13. says

    Pop tarts take me way back to my childhood too – my mom would not often agree with me putting a box in the cart at the grocery store, but every so often, she would succumb to my pleas. My favorite flavor then was S’mores, but my grown-up taste buds are seriously having a freak-out thinking about these berry pop tarts. These will definitely be happening in my kitchen soon!

  14. heather says

    Just found your website and I just texted all my friends about my new obsession minimalist! Can’t wait to start baking my boyfriend some tasty healthy treats. Thank you!!!

  15. Lena says

    Just made these and inhaled one! The crust is great! Not sweet, but flaky… Sooo good with the glaze and I should have did a better job sprinkling sugar on top. So worth the time! I hope my boys love them! THANKS!!!

  16. Lechelle says

    Oh hooray! It is so hard to find good to-go snacks for my allergic toddler. We’ve been buying Nature’s Own pop tarts (he can have the unglazed strawberry and blueberry) but that gets expensive. This is wonderful, I’m so excited to try it!

    • Dana says

      I think so but I think they’d be best fresh. You can sub jam but make sure it’s high quality, such as strawberry preserves. Hope that helps!

  17. Frank says

    Made these for the kids. . they were great. Did have to substitute some ingredients like real butter but they turned out awesome. Made then slightly smaller and we served them as a sweet treat with scrambled eggs and bacon while we were on Christmas vacation. They were a hit!

  18. Katherine says

    Hi! Absolutely love your blog! Your recipes are amazing! One quick question, could solid coconut oil replace the vegan butter? Thank you!

  19. Stacie says

    Okay, it’s almost kind of awkward that I’m using so many of your recipes, but they all seem perfect for my family, and I love that you don’t use crazy ingredients.

    My children accompanied me to the grocery store this evening (to my dismay.) Well, I zigged when I should have zagged and they saw the, seemingly half aisle, selection of pop tarts and they started foaming at the mouth. I remembered seeing your recipe so I confidently promised I would make them and we headed over to the frozen berries to pick out their desired berry combination.

    Well, I did it!! And it was pretty darn easy except mine didn’t turn out quite as pretty as yours. Both kids loved them and said they don’t want the other ones (sigh of relief). It may be sugary, but I am using non-gmo, mostly organic ingredients and no preservatives!

    Thank you!

    • Dana Shultz says

      Sorry for the late response, Stacie! SO glad you made this recipe and enjoyed it so much. It’s such a great homemade treat that’s WAY healthier store bought versions. Thanks for sharing. Cheers!

  20. Brandy says

    Someone may have said this already but if you are using all-purpose flour, these are not likely to be GMO free.

  21. bobby says

    Yeah these look good, but 330 calories and 18g of fat each?? Yikes! I’d need at least 2 to consider it a good bfast option. That’s 660 and 36g of fat for bfast. Good idea, but they need a skinny version.

    • Dana Shultz says

      This is definitely an indulgent breakfast option, but I do still like that’s it’s homemade and has no strange preservatives. If I were eating one, I’d treat it as a snack in the afternoon, or in the morning alongside a smoothie or some fruit. Hope that helps!

  22. Betty says

    My dough came out super stiff and as a result it was really hard to roll them out thin enough, which made for thickish, dense edges that were not too good. I did substitute cold apple juice for the water, and added a little agave to the dough but doubt that is the culprit. Did anyone else have this experience? Know what could have gone wrong? How can I get a nice flaky crust instead?

  23. Kacey says

    Could the dough be made the night before and chilled overnight, then assembled the next morning? Or do you think you could assemble the whole thing the night before then bake the next morning after letting them rest on the counter to come to room temp a bit?

  24. Heather says

    These look amazing! We went berry picking today. Do you think we could use fresh berries or should I freeze them first? Thanks for posting all these delicious recipes! :)

  25. kenz says

    i absolutely love this recipe, and i was wondering if i could make a youtube recipe video, giving you credit obviously, on it? :-)

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