Giant Raspberry Pop Tart (High-Protein + Valentine’s Day Breakfast)
There are few foods that instantly teleport me back to childhood quite like a Pop-Tart. That foil wrapper, the slightly-too-sweet filling, the feeling that you were getting away with something at breakfast? Iconic.
This giant raspberry pop tart is my grown-up, actually nourishing love letter to that nostalgia.
It has the same cozy, fun, out of wrapper vibe, but with a dough made from Greek yogurt (for more protein), a naturally sweetened chia seed jam (more fiber), and a soft, cake-like texture that’s honestly so good it doesn’t feel like a “healthified” swap at all.
And because I am a Valentine’s Day enthusiast (pink, hearts, sprinkles, all of it), you’ll be seeing lots of Valentine’s-inspired recipes from me this month. I know some people say it’s a Hallmark holiday… but why wouldn’t we dedicate a whole day to love, sweetness, and cute food?
This recipe is perfect for:
- Valentine’s breakfast or brunch
- A fun weekend baking project
- Sharing with kids (or your inner child)
- When you want a treat that feels indulgent and supports your goals
Let’s make it.
Why You’ll Love This Giant Raspberry Pop Tart
- High-protein dough thanks to Greek yogurt
- High-fiber filling made with chia seeds
- Naturally sweetened (no refined sugars jam)
- One big pop tart = more fun
- Soft, bakery-style texture (not dry or dense)
- Valentine’s Day ready with frosting + sprinkles
Ingredients
Raspberry Chia Jam
- 12 oz frozen raspberries
- ¼ cup pure maple syrup
- ¼ cup chia seeds
- Pinch of sea salt
Greek Yogurt Dough
- 2 cups all-purpose flour, sifted
- 1¼ cups plain Greek yogurt
- ½ tsp sea salt
- 1½ tsp baking powder
Frosting
- ⅓ cup plain Greek yogurt
- ¼ cup powdered sugar
Optional toppings: crushed freeze-dried raspberries, Valentine’s sprinkles.
How to Make a Giant Raspberry Pop Tart
1. Make the Chia Jam
In a medium pot, combine raspberries, maple syrup, chia seeds, and a pinch of salt.
Bring to a gentle boil, then reduce heat and simmer for about 10 minutes, stirring occasionally, until thickened.
Mash slightly with a fork or potato masher. Transfer to a container and let cool.
2. Make the Dough
Preheat your oven to 350°F (175°C).
In a bowl, whisk together flour, salt, and baking powder.
Add Greek yogurt and gently mix until a soft dough forms, don’t overmix.
Turn dough onto a floured surface, shape into a ball, and cut in half. Roll each half into a thin rectangle.
3. Assemble
Place one sheet of dough on a lined baking sheet.
Spread ¼–⅓ cup of chia jam evenly over the dough, leaving a ¼-inch border.
Top with the second dough sheet and press edges with a fork to seal.
4. Bake
Bake for 20–22 minutes, or until lightly golden. Let cool slightly.
5. Frost + Decorate
Mix Greek yogurt and powdered sugar until smooth.
Spread over the cooled pop tart and finish with sprinkles or crushed raspberries.
Slice, serve, and enjoy.
A Little Valentine’s Love
This recipe feels like such a perfect bridge between childhood nostalgia and the way I cook now, still fun, still cozy, but with ingredients that actually support energy, fullness, and balance.
If you’re a fellow sucker for Valentine’s Day, stay tuned. I’ll be sharing lots of pink, heart-filled, protein-forward recipes all month long and I cannot wait!
If you make this giant raspberry pop tart, tag me or leave a comment. Seeing you recreate these recipes truly makes my day!
Happy baking. Happy loving. Happy February.
Giant Raspberry Pop Tart (High-Protein)
Ingredients
Raspberry Chia Jam
- 12 oz frozen raspberries
- ¼ cup pure maple syrup
- ¼ cup chia seeds
- 1 pinch sea salt
Greek Yogurt Dough
- 2 cups all-purpose flour, sifted
- 1 ¼ cups plain Greek yogurt
- ½ tsp sea salt
- 1 ½ tsp baking powder
Frosting
- ⅓ cup plain Greek yogurt
- ¼ cup powdered sugar
Instructions
- Make the chia jam:
- In a medium pot, combine frozen raspberries, maple syrup, chia seeds, and a pinch of salt. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes, stirring occasionally, until thickened. Lightly mash if desired. Transfer to a container and refrigerate to cool.
Preheat oven:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the dough:
- In a large bowl, whisk together flour, sea salt, and baking powder. Add Greek yogurt and gently mix until a soft dough forms, avoid overmixing.
- Transfer dough to a lightly floured surface, shape into a ball, and cut in half. Roll each half into a thin rectangular sheet.
Assemble the pop tart:
- Place one sheet of dough on the prepared baking sheet. Spread ¼–⅓ cup of chia jam evenly over the dough, leaving a ¼-inch border around the edges. Place the second sheet of dough on top and press edges with a fork to seal.
Bake:
- Bake for 20–22 minutes, or until lightly golden. Remove from oven and let cool slightly.
Frost & finish:
- Mix Greek yogurt and powdered sugar until smooth. Spread frosting over the cooled pop tart and finish with sprinkles or crushed raspberries if using.
- Cut into slices and enjoy warm or chilled
Notes
- This pop tart is higher in protein thanks to the Greek yogurt dough and higher in fiber from the chia seed jam.
- Store leftovers in the fridge for up to 3 days.
- Delicious slightly warmed or straight from the fridge.