Dairy Free Breakfast Tarts with "Bowl of Oatmeal" Crust
Prep time
Cook time
Total time
These dairy-free breakfast tarts are best made ahead. Prepare them in the evening, let the filling thicken as it chills overnight, and awake to an easy, fun, delicious breakfast.
Author: Alisa Fleming
Serves: 2 big to 4 modest servings
Ingredients
"Bowl of Oatmeal" Crust:
- 1 cup oats (certified gluten-free, if needed; see note below)
- ½ tablespoon sugar or granulated sweetener of choice
- ¼ teaspoon salt
- 2 tablespoons oil
- 1½ tablespoon cold water, plus additional as needed
Fruit Yogurt Filling:
- ½ cup cashews, ground
- 1 tablespoon coconut oil
- 1 cup fruit-flavored dairy-free yogurt (I use 2 5.3-oz containers Silk Yogurt Alternative)
- Sweetener, to taste (see below)
- Fresh fruit, for topping
Instructions
- Preheat your oven to 375ºF and grease 2 4-inch, 3 3-inch, or 4 smaller tart pans.
- Place the oats in a spice grinder or food processor with the sugar and salt, and process into a flour. This takes about 30 to 60 seconds.
- Place the oat flour mixture in a bowl and whisk in the oil until coarse crumbs form. Stir in the water. Add more water, as needed, to create tender dough that isn't sticky.
- Press the dough evenly into your prepared tart pans and up the sides. Prick the bottom of the crusts a few times with a fork.
- Bake the crusts for about 12 minutes, or until set. Let cool.
- While the crusts cool, process the cashews into a powder in a spice grinder, blender or food processor. Add the oil and blend until fairly smooth.
- Add the yogurt and nut butter mixture to a blender and puree for just 30 seconds to combine. You don't want to heat it up. Taste test. If desired, blend in sweetener to taste.
- Pour the filling into your prepared crusts and cover with plastic wrap. Chill in the refrigerator, preferably overnight.
- When ready to eat, top with your favorite fresh fruit. I use strawberries with sliced strawberry dairy-free yogurt, blueberries with blueberry, chopped peaches with peach, etc.
Notes
Grains: If you have oat flour on hand, then you can use 1 cup of it in place of the oats. Alternately, if gluten isn't a problem for you and you would rather use wheat, you can use wheat flour (pastry or white-wheat will work best).
Sweetener: I use just 2 to 4 drops of pure liquid stevia. It brightens the flavors. If you opt to add any sweetener, use a light hand as the fruit yogurt has a nice sweetness of its own.
Sweetener: I use just 2 to 4 drops of pure liquid stevia. It brightens the flavors. If you opt to add any sweetener, use a light hand as the fruit yogurt has a nice sweetness of its own.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-breakfast-tarts