These healthy apricot almond pop tarts are so delicious, nourishing, and fun to eat. It’s a healthier take on your childhood favorite treat. I love apricot season and the fresh apricot chia seed jam filling is so summery. The jam has a hint of almond flavor and the almond glaze just goes so well with the apricots.

To make the dough of these apricot almond pop tarts, you just need a few simple ingredients. It is completely vegan, gluten-free, and oil-free. This is a basic oat flour and vegan Greek yogurt dough that comes together quickly. It’s super easy and wholesome too.

After you make the dough, roll it, and cut it out, you place a dollop of the apricot chia seed jam on half of the circles and take the other half and place it on top. Then, you crimp the edges with a fork to seal it in.

Let’s not forget about the amazing almond glaze on top. It reminds me of those French pastries from the bakery. These healthier pop tarts are way better than store bought and taste delicious. Anything homemade is always better tasting in my opinion and you know exactly what goes in them.

You can have these pop tarts for breakfast, as a snack, or for dessert. They aren’t sickly sweet compared to the store bought kinds and you will feel good about giving this to your kids to eat.

If you make these apricot almond pop tarts, tag me @nutsaboutgreens on Instagram so I can see your creations!

Ingredients

apricot chia seed jam:

10 apricots, pitted (about 3-4 cups)
1 1/2 tbsp chia seeds
2 tbsp pure maple syrup (or more if you want it sweeter)
1/2 tsp almond extract

pop tarts:

1 1/4 cups oat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup vegan greek yogurt, you want a thick yogurt here (I used @kitehillfoods vegan greek style yogurt)
6 spoonfuls of apricot chia seed jam

for the icing:

1/3-1/2 cup powdered sugar
1 tsp non-dairy milk
1/4 tsp almond extract

Instructions

First, make the apricot chia seed jam. Add pitted apricots to a food processor or blender. Blend until smooth. Add puréed apricots to a medium pot. Cook on medium heat for 3 minutes, stirring frequently. Add the chia seeds, maple syrup, and almond extract. Stir and cook for 10 more minutes. Let it cool for 10 minutes, then transfer to a jar and refrigerate for at least 30 minutes while you are making the pop tarts. You can also make this in advance. The jam will thicken more in the fridge (I prefer making this the day before because you don’t want the jam to be too runny).
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, add the oat flour, baking powder, baking soda, and salt. Mix until well combined. Add the yogurt and mix with a spatula until dough starts to come together. Then use your hands and knead dough directly in the bowl until everything is well combined. You might need more or less yogurt depending on how thick your yogurt is. If your dough is too wet after kneading, add more flour. If it is too dry, add more yogurt.
Roll dough out (you want it pretty thin) between two pieces of parchment paper. Use a biscuit cutter or cut into rectangles with a knife. I got 12 circles out of my dough using a biscuit cutter, for a total of 6 pop tarts. Fill half of the circles with a couple spoonfuls of apricot jam in the middle. Take the other half and place it on top of the jam filled dough. Crimp edges with a fork.
Bake for 15-18 minutes, or until lightly golden. Let it cool on the pan.
Once cooled, make the icing by combining the powdered sugar, milk, and almond extract together. Stir until a thick glaze forms. Drizzle on top of pop tarts and sprinkle sliced almonds on top if desired! Enjoy! Best when eaten fresh!

Servings: 6

Author: valeria.chao

Healthy Apricot Almond Pop Tarts (vegan, gluten-free, oil-free)