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My healthy vegan pop tarts bring all the nostalgia and charm of the beloved boxed variety, but with better ingredients and a comforting homemade quality. I fill flaky pastry with strawberry jam, and bake until lightly golden, then finish each one with a creamy glaze and rainbow sprinkles. They are wholesome, sweet, ready in just 35 minutes, and taste a whole lot better than anything that comes out of a box.
These healthy vegan pop tarts are another classic treat reimagined for a plant-based lifestyle, using more health-conscious ingredients, similar to my vegan Nutella. These pop tarts use basic ingredients, plate up attractively, and will get even the pickiest eaters excited about breakfast. Surprise your family with a fresh batch of pop tarts, and enjoy the genuine flavors without any guilt.
I started making these after my kids asked for a box while we were out shopping. They had seen enough movies and series featuring this fun, almost dessert-like breakfast pastry and wanted to try it. After scanning the ingredients list, I knew I could do better with my own version; after all, I already had great success with my homemade Cinnamon Toast Crunch. My kids were absolutely thrilled when they came down for breakfast the next morning and were greeted by these fun, colorful creations.
As a mom and a nutritionist, I love that I can make these healthy vegan pop tarts for my kids, and not worry about less-than-ideal ingredients, or them feeling like they are missing out. I use whole wheat flour for added fiber, fruit jam for an authentic berry flavor, and keep the glaze just sweet enough without going overboard.
What makes these healthy vegan pop tarts work so well is the simple pastry method. I mix the dough just until it forms, then chill it for cleaner rolling. First, I mix the dry ingredients for my pastry, and combine the wet ingredients in a separate bowl. I bring the wet and dry ingredients together until a dough forms, then chill it for a few minutes before rolling it out. I cut the pastry into equal-sized rectangles and spread my filling in the middle before placing another piece on top and sealing the edges. It takes just 15 minutes for these tarts to bake up to golden perfection, and I allow them to cool before adding the glaze and sprinkles.
I grew up as a different kind of picky eater, and made a concerted effort to only eat foods that are good and nutritious. This meant I frequently missed out on snacks that eventually became part of American culture. Pop tarts were one of those.
I remember trying one once but never found it appealing, so I was determined to change my own mind with a more mindful approach to the ingredients and method. After the first batch, I quietly sat in my kitchen and took a much-anticipated bite. Before I knew it, I was on my third one. Ha! Change up your weekend breakfasts with these homemade pop tarts, and enjoy them in a way you never have before.
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🥘 Ingredients
I keep the ingredients list clean and wholesome for these healthy vegan pop tarts. This is what I use:
Whole wheat flour: I use whole wheat flour for added fiber and a nuttier flavor.
Baking powder: This helps keep the pastry light instead of dense
Applesauce: I use this to add moisture to the dough. Store-bought is fine, but you could also use my Instant Pot applesauce recipe and omit the cinnamon.
Oil: Neutral oil keeps the pastry soft and flaky.
Vanilla extract: A touch of vanilla adds warmth to the dough and the glaze.
Strawberry jam: I like low-sugar jam with real fruit. I use my own homemade strawberry chia seed jam if I have some in the fridge.
Powdered sugar: This creates a smooth, sweet glaze.
Coconut yogurt: I whisk this into the powdered sugar to create the base of the glaze.
Sprinkles: These are optional but really elevate the finished tarts and add some fun.
🔪 How To Make
I have divided the process for making these healthy vegan pop tarts into manageable stages. This is how I do it:
Preheat and prepare dry ingredients: First, I preheat the oven to 338F and line a baking tray with parchment paper. Then I whisk the flour and baking powder together in a bowl.
Mix wet ingredients: In a separate bowl, I stir the applesauce, oil, and vanilla together until smooth.
Combine wet and dry: Then I combine the wet and dry ingredients until a dough forms, adding a bit of water if needed.
Chill dough: I wrap the dough and chill it in the refrigerator for 15 minutes.
Roll the dough: Then I roll out the dough thinly until it is about 1/8 of an inch thick.
Cut dough: Next, I cut it into matching rectangles.
Layer with jam: I spoon jam into half the rectangles, then top with another rectangle.
Seal: I seal the edges by crimping them with a fork.
Bake: Then I bake the pop tarts for 10-15 minutes until lightly golden brown. I remove it from the oven and place it on a wire rack to cool completely.
Mix glaze: While the pop tarts cool, I whisk together powdered sugar, coconut yogurt, and vanilla. I spoon it over the cooled tarts, add sprinkles, and wait until the glaze is set before serving.
My #1 Secret Tip for this healthy vegan pop tarts recipe is to chill the dough before rolling. Cool dough is much easier to handle, less sticky, and bakes into a better pastry texture.
Other Tips To Keep In Mind:
- Do not overfill: I use about 1 tablespoon of jam and keep it centered in the pastry before sealing. This way, the filling stays inside and does not burst or ooze out after the first bite.
- Seal properly: Always press the edges together firmly with a fork. This is not just to create a pretty border, but to ensure that the filling does not leak out as the tarts bake.
- Cool first: I wait until the pastries are completely cool before adding the glaze. The slightest bit of warmth may cause the glaze to run or absorb into the pastry.
- Use thick jam: For this recipe, I like using a thick, slightly chunky jam. Runny jams tend to boil and bubble out during baking, which leaves the inside of the tart sticky and a bit dry.
📖 Variations
These are 3 of my favorite variations of these healthy vegan pop tarts, which I recommend trying:
Blueberry jam: I swap out the strawberry jam for 1 tablespoon of blueberry jam in each tart. When I make these, I like adding a few whole blueberries into the center before baking. My kids love this variation, and their purple-stained faces always give me a good chuckle.
Cinnamon sugar: Instead of jam, I fill each tart with 1 tablespoon of brown sugar, cinnamon, and a thin spread of vegan butter. I like leaving these unglazed and sifting over some powdered sugar once they have cooled down. These are my favorite autumn treats.
Spiced apple: I add 1 tablespoon of my apple curd to the pastry and sprinkle over 1/2 teaspoon of pumpkin spice. I keep the glaze as is but leave out the rainbow sprinkles. This is my husband’s favorite, and he loves making it when he has an urgent apple pie craving.
🍽 Serving Suggestions
These healthy vegan pop tarts are great for celebratory breakfasts. If you want to start the birthday merriment at the breakfast table, I recommend serving the tarts with my equally colorful birthday cake muffins and a drink with a cheerful color like my spinach and banana smoothie. Or if you want an easy side of protein, try an avocado peanut butter smoothie.
The last time I made these pop tarts was for a pink-themed brunch, which I served alongside my strawberry donuts. I really committed to the theme and made sure there was even a pink selection of hot and cold drinks. There was a large pitcher of my freshly made strawberry juice, and a teapot of my beetroot latte. I highly recommend sticking to a color theme for your next brunch.
🧊 Storing And ♨️ Reheating
Refrigeration: I store cooled pop tarts in an airtight container in the fridge for up to 5 days.
Freezing: I freeze unglazed, individually wrapped pop tarts for up to 2 months.
Reheating: If frozen, I thaw in the fridge, then reglaze, and allow to come to room temperature. I reheat pop tarts in an oven, toaster oven, or air fryer for a few minutes until crisp. Just be careful, as the glaze may melt.
❓Recipe FAQs
Any thick dairy-free yogurt works nicely instead of coconut yogurt. Sometimes I skip the yogurt and use plant milk for a much simpler icing. I start by adding 1 teaspoon at a time to the powdered sugar until I have a spreadable glaze that sets on top without running off.
When this happens to me, it is usually just because the dough is a little too dry. I add ice-cold water 1 teaspoon at a time and gently work it in until the dough comes together. Be careful not to add too much at once, as it can make the dough sticky and tough.
Yes, you can! A store-bought vegan pie crust or pastry dough works well as a convenient shortcut. I always make sure to check the ingredients list for any hidden animal-derived ingredients like lard or non-vegan shortening.
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📋 Recipe Card
Healthy Vegan Pop Tarts
My healthy vegan pop tarts bring all the nostalgia and charm of the beloved boxed variety, but with better ingredients and a comforting homemade quality. I fill flaky pastry with strawberry jam, and bake until lightly golden, then finish each one with a creamy glaze and rainbow sprinkles. They are wholesome, sweet, ready in just 35 minutes, and taste a whole lot better than anything that comes out of a box.
Servings: 4 servings
Calories: 277kcal
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Preheat the oven to 338 degrees Fahrenheit / 170 C. Line a baking tray with parchment paper. Set aside.
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In a medium mixing bowl, add flour and baking powder and whisk together. Set aside.
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In a small mixing bowl mix together the apple sauce, oil and vanilla extract until smooth.
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Add the apple sauce mixture to the dry ingredients, mix to form a dough. If the dough is a little dry add 1-2 teaspoons of ice cold water. Shape into a ball, cover in plastic wrap and allow to rest in the fridge for 15 minutes.
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After resting, cut the dough in half. Place one half of the dough onto a sheet of baking paper, cover with another sheet of baking paper, and roll the dough out to ⅛-inch thick.
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With a pizza cutter, cut the pastry into four equal rectangles. Repeat with the remaining pastry.
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Arrange the cut pastry rectangles onto a prepared tray lined with parchment paper. Place a heaping tablespoon of jam into the center of each pastry rectangle and slightly spread out, leaving space around the edges.
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Top each pop tart with a pastry piece and press down to seal the edges. Using a fork, press around the edges to ensure all edges are sealed.
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Bake the pop tarts in the oven for ten to 15 minutes until lightly golden brown. Remove from the oven and allow the pop tarts to cool on a cooling rack.
- My #1 Secret Tip for this healthy vegan pop tarts recipe is to chill the dough before rolling. Cool dough is much easier to handle, less sticky, and bakes into a better pastry texture.
- Do not overfill: I use about 1 tablespoon of jam and keep it centered in the pastry before sealing. This way, the filling stays inside and does not burst or ooze out after the first bite.
- Seal properly: Always press the edges together firmly with a fork. This is not just to create a pretty border, but to ensure that the filling does not leak out as the tarts bake.
- Cool first: I wait until the pastries are completely cool before adding the glaze. The slightest bit of warmth may cause the glaze to run or absorb into the pastry.
- Use thick jam: For this recipe, I like using a thick, slightly chunky jam. Runny jams tend to boil and bubble out during baking, which leaves the inside of the tart sticky and a bit dry.
Serving: 1pop tart | Calories: 277kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 9mg | Potassium: 239mg | Fiber: 4g | Sugar: 11g