Did you love toaster pastries as a kid? Try making your own with healthy fillings like mixed berry chia seed jam or spiced apples. These fruit filled toaster pastries are low in sugar (depending on the crust you use) and perfect for a quick grab-and-go breakfast!
A closer look at what’s inside:
You can use leftover pie crust, store bought, or mix up a fresh batch for this recipe! I typically try recipes that use coconut oil in place of butter for a vegan crust.
Mixed Berry Chia Seed Jam
I have this jam on hand often in my kitchen for topping oatmeal, toast, or smoothie bowls! It is a great way to add omega-3 fatty acids to your plate — thanks to the chia seeds which are the richest plant-based source of these omegas. Sweetened with maple syrup, this is a great low-sugar option compared to many store bought jams and jellies. It is super easy to make, it comes together in less than 10 minutes, and keeps great in the fridge for 5-7 days.
There is something so cozy about spiced apples and adding them to a toaster pastry is like enjoying a little apple pie for breakfast. I usually use coconut sugar or maple syrup to sweeten apples along with warming spices like cinnamon and nutmeg.
Looking for more healthy breakfast recipes? Try this Banana Bread Apple Crisp!
Fruit Filled Toaster Pastries
- Crust for 1-2 pies
Mixed Berry Chia Seed Jam
- 1 cup berries fresh or frozen
- 2 tablespoons chia seeds
- 2 teaspoons maple syrup
- 1-2 teaspoons lemon juice
- 1 apple skinned, cored, and diced
- 1 tablespoon sugar, coconut sugar, or maple syrup
- 1 teaspoon lemon juice
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Make filling(s) by heating the respective ingredients in a saucepan over medium heat for 5-10 minutes.
- Preheat the oven to 400° F and lightly flour a clean surface.
- Roll out chilled pie crust dough until 1/4 inch thick or a little thinner. Sprinkle flour as needed if the dough gets too sticky.
- Cut the dough into an even number of rectangles. 1 pie crust top and bottom (or 2 bottom crusts) should make 6-8 toaster pastries depending on size.
- Place half of the dough rectangles on a parchment lined baking sheet.
- Place up to 2 tablespoons of filling in each pastry, leaving 1/4 inch around the edges free of filling.
- Using your finger or a brush, wet the exposed edges of each pastry.
- Place an additional dough rectangle on top of each dough with filling and crimp the edges together with a fork.
- Poke a few vent holes on top of each pastry using a fork for steam to escape.
- Bake for 20-25 minutes until lightly browned on top.
- Enjoy as is, top with additional filling, or let cool and glaze with icing.