Vegan pop tarts!!! A copycat of the brown cinnamon sugar flavor, these vegan pop tarts are sweetened naturally and easily made gluten free.
Happy Labor Day and long weekend! Mine has been just about perfect – I’ve gotten to work out with the hubs rather than on our own due to work, watched a lot of football (GO BUCKS!), and caught up on some much needed sleep. Oh and yesterday I went on a fall baking binge and it was GLORIOUS. Some incredible recipes coming soon, I can seriously hardly wait to share. Hope you’re all enjoying your the day off!
Speaking of fall, in my mind once September hits, fall is here. I know it’s not technically for another few weeks, but let’s be honest. Once Labor Day passes, it’s all apples, pumpkins, boots, sweaters, and Buckeye football in my mind!
Something else that goes hand in hand with fall? The warm, comforting, flavorful spices like cinnamon, ginger, and cloves. Cinnamon specifically is the star of these vegan pop tarts – they couldn’t be more perfect for fall!
They’re kind of epic.
They’re like the size of my head!!
These vegan pop tarts are so fun. A homemade, cinnamon-y, HEALTHY variation on this super nostalgic childhood breakfast pastry.
Thinking back on my experiences with the real pop tarts, we almost always had the frosted brown sugar cinnamon flavor. Of course chocolate fudge was my first choice, but I think it was slightly frowned upon to have such a dessert-y breakfast at all, let alone one that was so freaking chocolatey it would’ve rotted my teeth out by 10am.
So a chocolate version is definitely coming eventually since these turned out so wonderfully – but today we’re starting with brown sugar cinnamon!
The pastry dough is a super simple mix – just oats ground into flour, some cinnamon, and almond milk. You could add a little bit of stevia if you’d like, but I found it was sweet enough with the filling/icing.
Once the dough ingredients are combined, you’re going to split it into fourths. 2 of the pieces will be used as the bottoms of the pop tarts, and the other 2 will be the tops that you seal onto the partially baked bottoms. Have I lost you yet?! I promise it’s not as complicated as I’m making it sound.
So first you’ll gently spread the bottoms into a rectangular shape on the baking sheet, and bake for just 5 minutes. We just want to slightly toast the dough so that it’s sturdy when we add the filling. You’ll take the bottoms out of the oven, spread on some filling, and very carefully press on the tops, sealing the edges with a fork.
A good trick is to spread the tops into similar shapes as the bottoms and just lift and set it on, rather than spreading it once it’s already on top. It’s okay if you’ve got a little ooze from the filling happening! Embrace the imperfection – it’s delicious.
The filling is just date paste and cinnamon. Lately I’ve been adding more water when making date paste and it makes for RIDICULOUSLY creamy and smooth date heaven. So super sweet (and all natural), and with a heavy dose of cinnamon added, it was the perfect filling and frosting for these vegan pop tarts!
They turn out more like a soft-baked, cookie-like version of the pop tart you know from childhood. In my opinion I love that they are so much thicker, and that there’s so much more filling and frosting!
These vegan pop tarts blow my mind. They’re warm, sweet, spicy from the cinnamon, and so perfect for breakfast on a crisp fall morning with a cup of coffee.
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!