Mini Peanut Butter and Jelly Pop-Tarts

tiny DIY Pop-Tarts with only a handful of ingredients

Jason is a guy who loves breakfast junk food. Chocolate chip pancakes, gallons of syrup, full fat chocolate milk, waffles with a layer of chunky peanut butter 1-inch thick; an entire box of Cinnamon Toast Crunch. It doesn’t bother me because he doesn’t eat like this on a regular basis. We’re all allowed our food vices.

Even if it did bother me, he’s the stubbornest husband in the world, so I could nag my head off and it wouldn’t make a lick of a difference.

Last week, he mentioned something about Pop-Tarts. I tucked it in the back of my mental food Filofax, but then I decided that it needed to be pushed up to the front. I didn’t want to make anything complicated, and these are simple as can be. They are actually rather low mess, which fit well with my goal of “oh-please-let-the-kitchen-be-clean-for-longer-than-30-minutes.” I didn’t have to leave the house for ingredients, as they were already tucked in various corners of my kitchen*. And lastly, it was Valentines Day and food is full-blown love gesture in my world.

He ate more than half of them within 20 minutes or so. That made me incredibly freaking happy. I love feeding my guy.

DIY Gluten Free Vegan Blueberry Poptarts

Frozen blueberries are one of my favorite ingredients.  I can’t say that I’m hypercreative with them — I cycle between smoothies and jam, smoothies and jam.  There’s no shame in this apparent redundancy — there are dozens of blueberry smoothie recipes and a plethora of ways to use jam.

I’ve been making frozen fruit and date jam for awhile now, and I like it because tastes better than store jam, and is simpler then pectin jam. You just throw dates and fruit in a saucepan and when it gets jut right, blend it up and you’re done.  It’s easier when you have an immersion blender, which I currently don’t. Mine burned out several months back I have yet to replace it. I gotta get on that because it’s winter and I’m backlogged on my creamy comforting soups.

Also, another thing about this jam — it’s less messy than other jams. That sounds very weird and suspicious and y’all aren’t believing me on this, but don’t know how else to describe it. See how the jelly is peeking out a little from the side of the crust? Well, when you bite into it, it doesn’t squirt out or anything (at room temp. no promises on hot jam). Maybe Hot Jam! should be me new exclamation. Hot Jam, it’s cold out! Hot Jam, you look cute those boots! Hot Jam, Annie’s a real nerd, isn’t she? 

vegan gluten free pop-tarts diy pop-tarts

Mini Peanut Butter and Jelly Poptarts

Prep Time: 45 minutes

Total Time: 45 minutes

Yield: 11-12 mini pop tarts

Serving Size: 1 pop tart


  • 1 cup of rolled oats, ground to flour
  • 3/4 cup creamy peanut butter
  • 8 pitted dates, softened in hot water
  • pinch of salt
  • Jelly
  • 2 cups frozen Maine blueberries
  • 5 pitted dates
  • sprinkles
  • coarse flake sea salt
  • zest from one lemon


  1. Before you begin, set the blueberries out to defrost for about 1/2 hour.
  2. Crust
  3. Blend together the dates, the peanut butter, and the oat flour. It should ball up in your blender or food processor. I love this part because the sticky stuff gets on the ball and not the blender cup, making for easy cleanup. Yay!
  4. Roll the crust out to 1/8 inch thick, then cut rectangles that are 1 1/2 inch by 2 1/2 inches. should end up with 22-24 rectangles. If they get hard or crusty to roll at the end of the batch, roll the dough in your hands for a bit to warm up the pb oils.
  5. Jelly
  6. Place the defrosted blueberries and the five dates in a small saucepan over medium high heat. Cook, covered for 6 minutes and uncovered for 5 minutes. Imitiatley remove from heat. Allow to cool for a few minutes.
  7. Blend the blueberries to an even consistency.
  8. To assemble
  9. Place 1/2 to 3/4 of a tsp of jelly on a crust rectangle and cover gingerly with another rectangle. Don't pinch the ends together with a fork-- there's not enough room-- just press together gently with your fingers.
  10. Sprinkle lemon zest and a little bit of salt over top. If you want, use little cookie cutters to make the top more festive
  11. Serve with love


I used my omnigrid sewing square to make the rectangles just right. i think i use it more in the kitchen than i ever did when I sewed a lot. if you have one buried in your craft stuff, relocate it to the kitchen and store it with the cutting boards. you'll find yourself using it over and over! that said, if you don't have an omnigrid, a regular ruler will also do the job here.

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Gluten Free Vegan Poptarts

crust adapted from the first mess


Salty Peanut Crumble Chocolate Chip Muffins

aka Pretty Ugly Muffins

Peanut Chocolate Chip Muffins

Do you like coffee cake?

Annnnnd do you like peanut butter chocolate things?

These are a lot like coffee cake, but instead of the traditional cinnamon-thick crumble, you use a salty peanut crumble. The results are pretty fantastic. And there’s chocolate chips in there too, because chocolate and peanut butter tend to make folks happy.

peanut crumble

Unfortunately, they are kinda ugly too. If I were a better photographer, I could have made them look like the hottest thang since um…Paul Newman?  Or maybe the guy who plays Neville Longbottom? Elizabeth Moss?

Elizabeth Moss, definitely. Though I’ve never seen a single episode of Mad Men, I’ve long admired her seemingly effortless sensuality. Don’t judge me for not having watched Mad Men!  Sorry. I know I’m getting off topic here, but it’s been a long week and I just need a bit of unstructured narration to loosen my mind.

shelled peanuts

In-shell peanuts were on sale this week, a huge bag for merely a dollar. Superbowl overstock, I suppose. You don’t have to start out with unshelled peanuts, but they honestly don’t take all that long to shell, especially once you get into a rhythm. And like I said, they’re much cheaper than canned nuts.

To make the crumble, you just take a handful of nuts (teehee) and pulse them with some oatmeal till it begins to crumple and clump. Then just add a few extra nuts in there for fun.

Also, for fun and to distract from the ugly muffins — a cute little Mickey. I found him at the flea market for 88 cents and he was just like one I had when I was a kiddo. He was sat on the kitchen counter when I was shooting, looking all optimistic.

And since I’ve personally been feeling a lot better lately, I thought optimism is in good order. I feel like pushing sunshine on others is aggressive and counterproductive, so you feel free to ignore Mickey’s optimism. But don’t ignore the salty peanut chocolate chip muffins. I don’t need to give you any rationale here, saltypeanutchocolate wins its own case.

happy weekend y’all

Salty Peanut Crumble Chocolate Chip Muffins

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 12 muffins


    for the crumble
  • 1 1/2 cups of lightly salted raw peanuts d
  • 1 cup old fashioned rolled oats
  • 1/4 cup of brown sugar
  • 1 1/4 tsp salt
  • for the muffins
  • 1 1/2 cups of cup-to-cup gluten free flour (I used Bob's in the blue bag)
  • 1/3 cup brown sugar
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 3 flax eggs (3 tbsp flaxmeal plus 9 tbsp water)
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla
  • 2/3 cup unsweetened almond milk
  • 3/4 cup dark chocolate chips


    for the crumble
  1. set aside 1/4 cup of the nuts
  2. Pulse the remaining 1 1/4 cups of peanuts, the oatmeal, the brown sugar, and the salt, until you get a mixture that's both clumpy and crumbly. if you were to grab a fistfull, it would clump together into a ball, but if you drop the ball back into the bowl, it should crack and fall apart.
  3. set crumble aside and preheat oven to 350
  4. for the muffins
  5. Make your flax eggs.
  6. Combine the flour, the brown sugar, the baking soda, the salt, and the baking powder.
  7. Combine the flax eggs, the coconut oil, the vanilla, and the milk.
  8. Add the wet ingredients to the dry ones and stir well.
  9. Allow the mix to sit on the counter for about 8-10 min, then stir in the chocolate chips.
  10. Like a 12-cup muffin pan and press about 1/2 tbsp of the crumble mix into the bottom of the liners. Divide the batter evenly among the cups, and then divide the remaining crumble evenly over the batter. You might have some crumble left over.
  11. Bake for 22-25 minutes, until a toothpick inserted comes out clean.
  12. enjoy


1 1/2 cups shelled peanuts is about 5 cups of in-shell peanuts

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muffin batter adapted slightly from damn delicious 

peanut chocolate chip muffins