Oatmeal Chocolate Chip Cookie Pop Tarts
My Dream Pop Tart
This homemade pop tart recipe with oatmeal chocolate chip filling is a dream of mine I’ve had for years. Oatmeal chocolate chip cookies are one of my favorite treats ever. So when the idea of shoving oatmeal chocolate chip cookie dough into a classic pop tart pastry entered my mind I couldn’t stop thinking about it. It felt like it would be the perfect combo.
After a couple rounds of testing, I realized I was right. The oats are chewy, the frosting is sweet, the chocolate chips are rich, and the pastry is flaky. It’s a satisfyingly tasty bite that’s great for a snack or a sweet start to the day next to a cup of coffee.
Oatmeal Chocolate Chip Pop Tart Recipe Tips
When you make this homemade pop tart recipe with oatmeal chocolate chip filling, here are a few tips to make sure you’re successful:
- To keep the pieces of dough the same size, cut a piece of paper or parchment to the exact size you’d like. Then use a knife or pastry roller to cut along the edges of the paper (affiliate link).
- One of the secrets to flaky pastry is keeping the butter in the dough relatively cold. To help make sure it doesn’t get to warm, use your food processor on low, keep the butter in the fridge until the last second, and use really cold water to bring the dough together. Lastly, don’t skimp on the refrigeration time once the pastries are assembled!
- This pastry can lean a bit on the sweet side, so to keep it balanced I prefer adding a darker chocolate chip. The richer flavor of dark chocolate pairs nicely with the brown sugar and oat filling perfectly.
Recipe Details
Make the Oatmeal Chocolate Chip Filling
Let’s get this recipe started by making the filling. In a bowl, you’ll mix together old fashioned oats, brown sugar, cinnamon, salt, and vanilla extract. Pour in melted butter and stir to coat the oats in the butter and sugar. Set the bowl aside on the counter top while you make the pastry dough.
Form the Pop Tart Pastry Dough
This pastry dough is essentially fool proof. Most of the work is done in a food processor and comes together in a few minutes. In the bowl of a food processor, you’ll add all-purpose flour, cinnamon, a bit of salt, and cold cubes of butter. Pulse the ingredients on low, keeping the lid on tight to keep the flour from flying out of the cracks. Continue to pulse until small, pea-sized clumps begin to form. Slowly pour in cold water, one tablespoon at a time. Turn the dough over onto a counter top and use your hands to bring the dough together into a ball.
Assemble, Bake, and Frost
Flour the pastry dough and your work surface and use a rolling pin to roll it into a thin layer. Cut the dough into rectangles and divide into two piles. On one half of the pastry squares, divide the oatmeal mixture onto the center of each. Sprinkle the chocolate chips onto each pastry, pressing them into the oats slightly.
Top each pop tart with a second piece of pastry and use a fork to press the two pieces together. Poke a few holes in the top of each homemade pop tart and place them in the fridge to cool. Once cold, brush an egg wash around the edges of each pop tart and bake until golden brown.
After the pop tarts are baked and cooled, make the frosting by whisking together powdered sugar, vanilla extract, milk, and a bit of cinnamon. Spoon a bit onto each oatmeal chocolate chip pop tart and let set until firm
Enjoy the pop tarts at room temperature and store in an airtight container for up to 4 days.
If you love oatmeal chocolate chip, be sure to also check out these oatmeal packed baked goods:
I hope you love this homemade oatmeal chocolate chip pop tart recipe as much as I do! Happy cooking!
This homemade pop tart recipe is like an oatmeal chocolate chip cookie surrounded by flaky pastry. It’s topped with cinnamon frosting, making it a perfect snack or sweet start to your day.
- 1/2 cup old fashioned oats
- 1/2 cup brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, melted
- 3/4 cup chocolate chips
- 1 egg
- 2 1/2 cup all-purpose flour, plus more for dusting
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup cold butter, cubed
- 1/2 cup cold water
- 1 cup powdered sugar
- 1/2 tbsp vanilla extract
- 1/2 tbsp whole milk
- 1/2 tsp ground cinnamon
- Pinch of flaky sea salt, optional
Mix the old fashioned oats, brown sugar, cinnamon, and salt into a bowl. Add the vanilla extract and melted butter and stir to completely coat the oats and brown sugar in the melted butter.
Set aside while you make the pastry dough.
In a food processor, add the all purpose flour, ground cinnamon, salt, and cold cubed butter. Pulse on low until pea-sized clumps are formed.
While the processor is running on low, add the cold water 1 tablespoon at a time until a dough roughly forms.
Remove from the food processor and pour onto a work surface, using your hands to bring the dough together if it’s a bit crumbly. Flour the dough ball, the work surface, and a rolling pin.
Roll out to ⅛ inch thickness and then slice into 4 inch x 3 inch rectangles.
Fill half of the rectangles with the oatmeal filling and top with a 2 tablespoon of chocolate chips each. Add a second piece of dough to the top each each pastry.
Crimp the edges with a fork and use the tines of the fork to poke a few holes in the top. Slice any uneven edges of dough from the sides if desired.
Refrigerate for 1 hour until chilled through. Preheat the oven to 400°F.
Whisk the egg in a small bowl until the yolk is broken and mixed into the whites. Use a brush to brush the edges of each pastry with the egg wash.
Bake the pop tarts for 20 minutes, until the pastry is cooked through and golden brown on the edges.
Let cool on the pan for 5 minutes and then carefully transfer to a cooling rack to cool completely.
Add the powdered sugar, vanilla extract, milk, and cinnamon to a mixing bowl. Stir, using the back of your spoon to break up any clumps of powdered sugar, until a thick, but drizly consistency is reached.
Once the pop tarts are completely cooled, use a spoon to spread the frosting over the top of each pastry.
Let set slightly and then sprinkle with flaky sea salt, if desired. Store in an airtight container at room temperature for up to 4 days.
