The Guilt-Free Kitchen | All Gluten-Free | Mostly Plant-Based
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Healthy Blueberry Pop-Tarts

The Guilt-Free Kitchen | All Gluten-Free | Mostly Plant-Based
Healthy Blueberry          Pop-Tarts

Great for a quick grab-&-go breakfast, & if you make them ahead in big batches these also freeze very well.

  • Prep Time


  • Cook Time

    20 mins

  • Total Time


  • Course


  • Servings

    4 pop tarts


For the dough:

  • 1 cup GF oat flour
  • 1/2 cup almond flour
  • 1 tsp cinnamon
  • 2 tablespoons agave or maple syrup
  • 1/4 cup melted coconut oil
  • pinch of sea salt

For the Jam:

  • 1 cup of fresh blueberries
  • 2 tablespoons maple
  • a splash of vanilla extract
  • 2 tablespoons of lemon juice
  • 1 tbsp chia seeds


  • Starting with the dough ingredients, mix everything together, wrap in cling film & let the dough rest in the fridge for about 30mins.
  • Meanwhile prepare your jam: in a saucepan, mix the fresh blueberries, maple, vanilla extract,& lemon juice on medium heat.
  • Mash the blueberries with a fork & let it thicken.
  • Add 1 heaped tablespoon of chia seeds give a quick stir.
  • Remove from the heat & allow the the jam to completely cool down at room temp. You can also transfer to the fridge to speed up the process.
  • After 30 mins, remove the dough from the fridge¬† and roll it between two sheets of wax paper until u get a rectangle shape of approx 5mms thickness.
  • Add the blueberry jam in the middle leaving the sides empty. Fold the sides until the edges meet in the middle.
  • Using a pizza cutter, cut the dough into 4 large pieces.
  • Bake in the oven at 180C until the crust becomes golden.