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?
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 and whole-wheat pastry flour and kept my fillings as simple as can be – pure fruit compote.
Friends, we have a winner.
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.
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.
Vegan Berry Pop Tarts
Ingredients
- 2 cups flour* (I used half whole-wheat pastry, half unbleached all-purpose)
- 1 pinch 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 (optional // plus more for sweetening compote filling)
- Vanilla glaze
Instructions
- Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
- 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 desired. I added 1 tsp. raw sugar (amount as original recipe is written). Transfer to a bowl to cool.
- To prepare crust, mix flour and salt in a large bowl, then cut in butter with a fork or pastry cutter until well combined.
- 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 (as original recipe is written // adjust if altering batch size). It should be moist enough to form into a ball, but not too sticky to knead. Add more flour if it gets too wet.
- 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.
- Cut into 12 equal squares (not rectangles) and carefully transfer each to the baking sheet (amount as original recipe is written // adjust if altering batch size).
- Place about 1 Tbsp of filling onto half of the squares (6 as original recipe is written), 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.
- 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.
- Let cool for a few minutes. Then top with glaze if desired. Not necessary, but recommended for sweeter Pop-Tarts.
Notes
*Nutrition information is a rough estimate.
Rosie DeCorpo says
I’ve been up since 2:30am and since I couldn’t sleep, at 4:30 I decided to come downstairs and bake some homemade pop tarts.
I’ve been vegan for 10 years and have made so many of your recipes and they usually turn out great… this wasn’t exactly the case with these, unfortunately.
First, I’ll say I didn’t have pastry flour (it’s not something I usually stock but I’m thinking now I should) so I used regular old all purpose flour. Second, my compote was a little too liquidy (I missed the tip on that in the recipe). I was also short on ingredients for the glaze so I just opted for the sugar on top (not preferable).
I followed everything else exactly but my dough didn’t want to cooperate so I ended up having 2 decent sized and uniform pop tarts and the other 2 (I only got 4 total for some reason) were basically just misshapen blobs lol.
The flavor of the compote was phenomenonal and although the dough ended up holding up pretty well, it wasn’t very tasty.
I’m certain – I – was the issue in this recipe so I’m very much looking forward to trying my hand at it again.
Any tips wound be greatly appreciated and thanks so much for all the delicious and easy recipes!
We’re so sorry it didn’t turn out well, Rosie. We think the flour was likely the issue for why the dough didn’t cooperate. Using half whole-wheat pastry and half unbleached all-purpose is best. We wonder what type of berries were in your berry compote? Too many strawberries could cause it to be more liquidy.
Cait says
Can you freeze these then put them in the toaster like poptarts?
We think so, though they are a bit more fragile than the store-bought version. A toaster oven would work best!
Dianne Lawrence says
I made a GF version using 1-1 ratio flour. I used 175 ML of ice water which seemed to result in the best mixture for the crust (consistency of play-dough). Bake time at 375 was 28-30 minutes. The fruit compote and icing were perfect!!!
Amazing! Thank you for sharing, Dianne!
Alana says
Does the filling stay runny or get more jam like?
It should be somewhere in between – like a compote. If it’s not looking thick enough, you can remove the lid and continue cooking to evaporate some of the liquid.
Hadley says
These look so good! Could I use store bought fruit spread or store bought chocolate hazelnut spread as a filling? Thanks!
Hi Hadley! That should work. Let us know if you try it!
Beth says
Just wow. I don’t know why it took me so long to finally make these… I’ve been drooling over this recipe for years. But today.was.the.day. And let me tell you, these pop tarts far surpassed my hopes & expectations for reliving my childhood!
I had frozen strawberries so that’s what I made. I used monk fruit to sweeten just a bit, and Miyoko’s creamery vegan butter. The crust was flaky perfection!
I didn’t plan to make the glaze but in the end, went for it. Total yum!
Oh, and I made half with a cinnamon sugar filling because, well, those were my favorites back in the day. Thank you Dana, for all your yummy, easy to make recipes. You are the gold standard in my vegan kitchen! Many of your recipes are featured weekly here!
Amazing! Thanks so much for the wonderful review and your consistent support, Beth! We’re so glad you enjoy our recipes!
Danielle says
It doesn’t say anything about kneading the dough. Do I just put the dough on the counter, shape it into a ball and roll? No kneading?
Hi Danielle, This dough is a pastry dough, like a pie crust! So unlike a yeasted dough it does not require kneading to achieve the right texture, so once the dough comes together it just needs to be rolled out. Hope that helps!
Danielle says
Oh OK thank you. It was confusing because it said “not too sticky to knead ” in the directions! :-)
Ah, yes! Sorry for the confusion!
Jessie says
This was so difficult to roll out. I think I needed a bit more flour. So they didn’t turn out pretty but the kids and myself loved the flavor without the frosting! I was just too exhausting to add that in after the flour fight. Ugh. Lol we will definitely be trying these again! Thank you!
Jessie says
I meant to give this 5 stars. Not sure how to correct this.
Thank you for sharing your experience, Jessie! If the dough was a little sticky, then more flour should help. Glad to hear you enjoyed the end result! xo
Rachel says
Holy cow, these are delicious! Used King Arthur 1:1 Gluten Free flour and these turned out perfectly.
Yay yay! Thanks, Rachel!
Delana says
This might be those most buttery, flaky vegan pop start I’ve ever had! I didn’t have pastry flour, so I used 1/2 all purpose, 1/2 whole wheat all purpose. I think next time I’ll make even more of the fruit filling because I love a really flavorful pop tart. I also put a brown sugar/cinnamon mixture in half of them so we could try different flavors. Both were delicious. Thanks for the recipe!
Whoop! We’re so glad you enjoyed it, Delana. Thanks so much for sharing! xo
Mari says
I made these with all purpose flour and strawberry preserves. Did use the vanilla glaze as well. Tasted just like pop tarts, but heartier! I’m obsessed with your recipes.
Yes!! Thanks for sharing, Mari!
Fran says
Can you use almond flour instead?
Hi Fran, we don’t think it would work well on its own. But perhaps our DIY GF Blend?
Taylor says
I only have all purpose flour (well, I have cassava flour and almond flour and coconut flour as well but I don’t think those would fly)….since I’m too broke to buy more flour right now, could I get away with using all purpose flour and no pastry flour? also, are these the ones julien solomita made in his YouTube video? minimalist baker EVERYTHING is always amazing. I have yet to find a recipe of yours I don’t love!!!!
Aw, thanks Taylor! We’re not familiar with that video. It should work with the all purpose. Let us know how it turns out!
Fay says
I made these last night (and made them GF) and they came out SO GOOD ❣️ For anyone looking for a gluten free version: I used Bob’s red mill GF flour with a little bit of their “paleo” flour mixed in. It came out super good and had flakey crust you couldn’t tell was GF. they were a little delicate when rolling out/ assembling but that may have been from rolling them too thin?
Wonderful! Thanks for sharing! GF blends can always be a bit delicate. So yes, leave it a bit thicker next time.
Cana Rose says
I made these today and they were AMAZING! I used Mysokos instead of Earth Balance and raspberry jam instead of the berry compote. I did make a glaze, but I think it made the tarts a little too sweet so next time I make them, I’ll put a sprinkling of sugar on top of them and then bake, but omit the glaze.
I am looking forward to experimenting with other flavors, too! I think an apple pie or cinnamon one would be yummy! Thanks for the wonderful recipe! :)
We’re so glad you enjoyed them, Cana! Apple pie and cinnamon sound like amazing flavor ideas. Thanks for sharing!
Kay says
Can Cassava flour be used as a gluten-free option bc it’s what I have, and I’m sensitive to gluten?
Maybe! We haven’t tried it though and can’t guarantee results. Let us know how it goes!
Sas says
Soooo good! I made just a couple of changes for my taste. I added sugar in the dough and eliminated the sugar on top or any icing And I added soy milk to
The dough rather than water. I made these into little sandwich cookies and I can’t stop eating them! Thanks for this awesome and simple recipe🙏🏻
We’re so glad you enjoyed them! Thanks so much for the lovely review and for sharing your modifications!
Rachael says
I loved this recipe! I substituted the vegan butter for 1/3c solid, refined coconut oil and 1/3c apple sauce. My crust turned out quite a bit fluffier than the pictures, but still flaky and crusty. I haven’t made the original though, so I can’t compare the flavor or texture.
I used fresh berries, but found that 1c fresh berries left me a little short on the berry compote. Next time I’ll use 2c just to be on the safe side.
We’re so glad you enjoyed it, Rachael! Thanks so much for the lovely review!
LouAnn says
I follow the Dr. Esselstyn plant based/no oil lifestyle. Is there any way to make these without butter or oil??🤞
Hmm, we aren’t sure how to make that work as there’s a large amount in this recipe and that is what gives it a flaky crust.
Kim says
Hi! My son can’t have gluten- what flour would u recommend using for him?
Thanks!
Hi Kim, we’d recommend our DIY gluten-free blend! Let us know if you try it!
Dana Cohen says
As a failed pastry home cook, my crusts never came out good – until know. Great direction! Thank you. The tarts were easy to put together and little hands helped with filling the pastries and sealing them with a fork. Awesome recipe.
xo! Thanks for sharing!
Rachel Weaver says
Will the glaze get dry like on normal poptarts? Just thinking about making them ahead of time and storing them for a few days if that glaze will turn the whole thing into a sticky mess.
Yes, it does dry! Not as firmly as the normal poptarts though.
Rebecca Van Doren says
Can I use coconut sugar for the sweetener? Or do you have a recommendation for an alternative sweetener?
Hi Rebecca, we haven’t tried it but we think coconut sugar should work well!
Anne says
Can these be made with Miyoko’s Vegan Butter instead of Earth Balance?
Hi Amy, we haven’t tried that, but it might work! You may need to be careful about not leaving it out too long though since Miyokos tends to be more temperature sensitive. Let us know if you give it a try!
Aimee says
Can you make these the night before and assemble them and bake them the next morning?
Hi Aimee, we haven’t tried that, but it might work! Our only hesitation is that berry filling might make the crust a little soggy. If you give it a try, we would love to hear how it goes!
Liz says
Do you think this could be made with GF flour??
Hi Liz, we haven’t tried it, but one reader used a different gluten-free flour and said it was hard to roll out, but worked! If you do some experimenting, we would love to hear how it goes!
Vanessa L says
Amy suggestion for gluten free version? Have you made with your blend, Dana?
Hi Vanessa, we haven’t tried to do so, but one reader tried it with a different gluten-free flour and said it was hard to roll out, but worked! If you do some experimenting, we would love to hear how it goes!
Ali says
OMG amazing.
I hope this isn’t blasphemy but I made with real butter… turned out great!
Used a combination of frozen strawberries and raspberries.
Also, accidentally only made 4, very large tarts! Still awesome.
Can’t wait to make again.
Lindsay says
Just made these yesterday and they were amazing! Thank you so much for this, my hubby and I used to enjoy indulging in pop tarts from time to time, but I always felt gross from all the chemicals and sugar I was dumping in my body, these are wonderful because I can feel good about eating them now (well in moderation haha).
Yay!! Thanks for sharing.
Oliver says
Do you think I could substitute applesauce in place off butter? Or will it affect the end result?
We haven’t tried and can’t say for sure, but let us know if you experiment with it! Good luck!
emma says
These were so simple to make & turned out great! I used fresh raspberries & didn’t experience any negative effects doing that instead of frozen. Perfect weekend food. ?
Adrienne says
Does this need frozen fruit or would fresh work?
I think fresh would work!
Naty Rose says
These look so freaking delicious. Want to e-mail me some??? ;)
I’m definitely going to try these one of these days – like you, I can’t have dairy anymore, nor do I prefer regular pop tarts (because they have all those nasty ingredients in there), so I’m pretty dang excited to try an alternative!
I bet these would look so cute with beet-dyed frosting and rainbow sprinkles, though the way you did them with the glaze also looks lovely.
The email is on the way ;) We hope you love the recipe, Naty!
Georgia says
YUM! I just made these gluten-free with Pamela’s baking mix + almond meal–a bit hard to roll out but I did it! sooooooo good. Thank you SO much!! (all your recipes are incredible). xo.
Kenyatta says
Can spelt flour be used
Jillie F says
This is my second time making these.. first the original recipe then with different fillings: pumpkin butter, berry, and Trader Joe’s new Apple Cider Jam. All three are terrific! Thanks for this delicious recipe! :)
Lindsay says
Is there a way to make this gluten free?
Hi Lindsay! I’d try our gluten free blend! Hope that helps!
Mushbugg says
Just made these tonight with the kiddo and we had just enough time to have one as a snack before bed. His feelings on the matter? “I know what I want to have for breakfast!” This from the kid who doesn’t like to eat breakfast. :)
We filled ours with homemade strawberry jam. While I thought they were tasty, it was also a little overly sweet. Next time we have some fruit, I’d love to try the compote.
What’s the best way to store these if any make it past the morning?
Joelle Dent says
I tried this recipe step by step, and it turned out great. I served this as the dessert to a weekly potluck dinner. I recommend toasting them right before serving. The recipe Dana provides made exactly 6 pop-tarts. It’s the perfect amount to try a new recipe, and enough for a small dinner party.
Both my family (who is skeptical of any recipe with the word “vegan” in it), and my friend (who actually is vegan) approved! Mixing whole wheat flour with all-purpose flour was a great idea. The best of both worlds!
I tried a few different fresh fruit compotes. In a separate posting (https://minimalistbaker.com/simple-berry-compote/) Dana recommended adding ginger to a berry compote. This was a yummy suggestion!
I’m so glad for the recipe you provided. I’ve tried a few from your site, and this is the best one yet. Thank you! -Joelle
Anna-Kaisa says
Yes, vegan poptarts! Can’t wait to make these for next week’s Gilmore Girls release! :D
Aubrey says
I made a batch this last weekend, and I was really disappointed that after eating nothing but vegan pop tarts for breakfast, lunch, and dinner, I didn’t have anymore. I think if you could tweak the recipe to create an endless supply, it would be perfect.
In all seriousness though, these were ahh-mazing. I am really excited to try different fillings, particularly to recreate s’mores, as s’mores pop tarts represented approximately 33% of my diet as a kid (the other 66% being Sunny D, ramen, Mountain Dew, and snickers bars. It’s a wonder I’ve made it this far in life).
Thank you for yet another fun, easy, delicious recipe! ?
Tabitha says
Delicious! Kid approved. The only changes I made were I only used all purpose flour, and I used organic strawberry fruit preserves to fill.
Shelby says
My biggest question is… Can you heat them up the next day and they are still just as delicious like a store bought pop tart? (but way better I am SURE)
ChannonD says
I first have to say “I do” to your question of who eats a pop-tart without icing. I was thrilled when, for an oh-so-brief-time, an un-frosted, whole grain version of Pop Tarts was on the store shelves. They even made one with oats!! Oh how I loved those. I still weep for them at night.
Ok, not really weep; yearning though.
But seriously, thank you for this amazing recipe. I have some fresh blackberries just begging to be pop tart filling. Can you hear them too?
I am very excited to try this recipe in the coming days.
Carolyn says
I just made these, they are great and very versatile. Where is the recipe for the vanilla glaze? I couldn’t find it. I used vegan butter I made from a recipe from “The Vegan Pantry” and it worked perfectly. I did have to add at least twice as much water as called for in the crust. I will be making these again, thanks!
Maya says
Awesome recipe! What do you think the shelf life is on these? I’m thinking of shipping them to my grandma.
Christinec says
Do you think you can freeze some of he dough instead of making it all at once? I am going to try a gf dough. I hope it works out!
Rebecca S. says
I made these about a month ago with pleasant surprise of how delicious they were! I loved them and so did Hubs and toddler! Yay!
I want to make them for a get together this weekend and have tons going on. Could I make these and freeze to bake off later from the raw point? Just curious if they’d hold up and not get too soggy or chewy. Thanks for another great recipe!!!
Jesse says
Hi John and Dana! I am so excited to share your recipe for pop tarts on my blog (with full credit to you ofcourse!) and show photos of my three year old making them with me. I am about to post it, but I want to make sure it’s alright with you!
Hayley says
Hi Dana! I absolutely LOVE your recipes! I was wondering if you had any ideas on how I could make a brown sugar cinnamon filling.
Tabatha says
Do you think this would work with gluten free flour?
Raven says
I LOVE pop tarts!!! I ate these constantly, even into adulthood, ignoring the obvious grocery list of scariness on the ingredient label. One celiac diagnosis later, I had sort of given up on ever eating anything lovely ever again (I like my bread y’all, and isn’t the best most comforting stuff ALWAYS bread?) so I adapted your super easy recipe to be GF vegan. Just replace the flour with a GF bread dough mix (I used Bob’s Red Mill, because it has Xanthan gum already mixed in for elasticity) I used a touch of blackstrap molasses instead of the sugar in the filling, and they are simply heavenly. Thanks Dana for the scrumdiddlyumptious sans-death pop-tart recipe. This saved my life.
Felicia says
wow these are delicious!! I used fresh strawberries instead of frozen and they turned out wonderful. Thank you!!
SK says
turned out delicious but I needed a LOT more than 5 tbs of water, probably 3-4x that! but sooooo good!
Joy says
The glaze recipe link no longer works, it goes to an apple streusel recipe. FYI/can you fix, please? Thanks!
Jess says
The glaze recipe is in the instructions for the pizza. I had to look for it :)
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? :-)
Julianna Horvath says
Can I make them the night before and bake them in the morning?
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! :)
Louise says
So… can I put them in a toaster for later enjoyment or would I have to reheat them in the oven?
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?
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?
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.
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!
Vv says
Ahh, homemade vegan pop tarts, my life is complete now :D
Brandy says
Someone may have said this already but if you are using all-purpose flour, these are not likely to be GMO free.
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!
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!
Rachel says
Just started reading your blog and you have the BEST sense of humor. Looking forward to making these for my little one.
ha! Thanks Rachel! Glad you “get” me :D
Katherine says
Hi! Absolutely love your blog! Your recipes are amazing! One quick question, could solid coconut oil replace the vegan butter? Thank you!
Yes, I believe so! It may affect the flavor and texture a bit, but it should work! Hope that helps.
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!
Jessica says
Have you tried freezing these? I want to try a variation with homemade applesauce for Thanksgiving- mini ones. Would love to be able to make ahead ;)
I haven’t! But I assume they would reheat well in the toaster.
Katie says
Do you think garbanzo bean, tapioca or almond flour would work? Food allergies!
I don’t think a bean flour would work hear, not would an almond flour on its own. I’d try my gluten free blend. Hope that helps!
SK says
I tried both coconut and almond and they didn’t work, wound up in the garbage. Just go for the whole wheat or regular flour and save yourself the aggravation.
Michelle says
Do you think white whole wheat flour could be used?
Yes! I think that’d work well.
Mrs.K says
Can I make these ahead and freeze them? What if I use jam instead of frozen berries? Thanks!
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!
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!
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!!!
heather says
Just found your website and I just texted all my friends about my new obsession minimalist baker.com! Can’t wait to start baking my boyfriend some tasty healthy treats. Thank you!!!
Amanda @ Once Upon a Recipe 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!
Talaia @ WholeYum says
Beautiful photos! These look amazing!
muffinsandmocha (aka Jenny) 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 !
Jennifer says
These look phenomenal! My husband is going to go nuts when I make these for him :-)
Lindsay @ VeganYumminess says
Oh YUM! Thank you for posting these. I can’t wait to try them. :)
Kathryn 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.
swalia says
hey ! I nominated you for an award.
Abby @ The Frosted Vegan says
I love love love these!! Ah, pop tarts were a high school favorite, so these are perfect!
Emilia 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 :)
Purabi Naha says
This looks excellent! Loved your pop tarts…these look so crisp!
Tammy 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!
Tammy
Tammy, you are the sweetest! Thanks!
mimi @ culinary couture says
Oh man these look AWESOME!
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. :)
Sincerely Jill says
These look amazing! I’ll have to give them a try gluten-free. Thanks Dana!
Jennifer Hicks says
How would you make gluten free?
Caitlin 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!
Eric says
The compote could be strained to remove the seeds. I would do that is I were to make these.
Ashley M. [at] (never home)maker says
Yes, yes, yes! I will be making these. Maybe with nutella instead of berries or both or something. Yum!
Morgan 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 :)
Lillie says
Delicious and Filling. The fruit compote makes the tart!
Lindsay @ The Live-In Kitchen says
This is my new favorite blog! I love everything you’re cranking out!
Ashley 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!
Amy 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!!!!
Monica 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!
Heather 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!
Stephanie @ Girl Versus Dough says
Gah, healthy pop tarts?? My life is complete.
Kier 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!
Zet Magsino says
I think you just made my day :)