I created these delicious make-ahead dairy free breakfast tarts for Tony, but of course I love them, too. Both of us prefer to eat plant-based in the morning. It’s lighter in terms of digestion and provides better fuel for our earlier workouts.
But Tony has a sweet tooth and absolutely loves pie. If there is a pie in the house, he will definitely be eating it for breakfast, which kind of defeats the healthy morning kick start. So I decided to merge his cravings with a healthier option that we can both enjoy.
These dairy free breakfast tarts are quite filling. I served us each a 4-inch tart and Tony was stuffed but powered up. However, I had to save half of mine for the next morning. The servings do depend on the size of your morning appetite, so I included a range. But overall, it’s a well-balanced meal with a creamy, fruity filling and what I call a hearty “bowl of oatmeal” crust.
Ingredient Notes: Bowl of Oatmeal Crust
Grains: The crust really does taste like a bowl of oatmeal! Since it is naturally gluten-free, it can be a touch crumbly. Therefore, I like to serve these as personal-size tarts that you can eat right from the pan and easily refrigerate. If you want to do a full-size tart, simply double the recipe. If you’re worried about the cohesiveness of the tart, then wheat flour can be used.
Oil: You can use melted coconut oil or your favorite baking oil in the crust. The type does not have a notable difference.
Ingredient Notes: Creamy Filling
Cashews: This nut in particular is a little dry and will actually grind into a coarse flour. It then soaks up liquid from the filling, helping it to thicken overnight. For this reason, I don’t recommend pre-soaking the nuts or using another nut. If you want to cut the fat a little, you can use half the nuts, but the filling will be a little softer.
Coconut Oil: This adds a touch of thickness, cohesiveness and creaminess to the filling. It does not impart a coconut taste at all! That said, if you don’t do coconut in any form, you can omit it. However, the filling will be a little softer.
Yogurt: These dairy free breakfast tarts get a lot of their sweetness and goodness from dairy-free yogurt. I use Silk, which provides natural protein from non-GMO whole soybeans (not soy protein isolates – the extracts that give soy a bad rap). It also has a good dose of calcium and the fruit flavors can be matched to your fresh fruit topping! Here I used Strawberry Silk Yogurt Alternative with sliced strawberries. But you can use Blueberry with blueberries, Peach & Mango with diced peaches, Black Cherry with chopped cherries, or Vanilla with an assortment of fruit.
Special Diet Notes: Dairy Free Breakfast Tarts
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Nonetheless, you can make these dairy free breakfast tarts with wheat.
- 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
- 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
- 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.
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.