Dairy-Free Oat Pudding
 
Prep time
Cook time
Total time
 
This dish was inspired by an apple-walnut pudding first posted on Have Cake, Will Travel. My take emphasizes the breakfast ingredients and is lighter in texture. Because this recipe is very forgiving, you can play with the balance of fruit, nuts and oats, as desired.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6 servings
Ingredients
  • 1¼ cups unsweetened plain or vanilla milk beverage
  • ¾ cup unsweetened applesauce
  • ½ cup lightly toasted hazelnuts
  • ½ cup lightly toasted cashews
  • ½ cup old-fashioned rolled oats (use certified gluten-free, if needed)
  • 2 tablespoons agave nectar or maple syrup OR 10 drops stevia liquid
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • ⅛ teaspoon fine sea salt
  • ½ cup fresh or frozen unthawed blueberries (can sub other berries or chopped apple or pear)
Instructions
  1. Preheat your oven to 350°F and grease a 4 to 6 cup casserole dish.
  2. In a food processor or high-power blender, process the milk beverage, applesauce, nuts, oats, sweetener, vanilla, cinnamon, and salt until smooth and creamy.
  3. Pour the mixture into your prepared casserole dish. Fold in the blueberries, but scatter a few on top if you like (they won't sink).
  4. Bake the oat pudding for 40 to 50 minutes, rotating the casserole about halfway through, until the edges begin to puff and crack and the top appears dry.
  5. Let the oat pudding cool a little before serving. It can be served warm or cold, but it will thicken and become more dense as it cools.
  6. Store the oat pudding, covered, for up to 4 days in the refrigerator. It may be frozen.
Nutrition Information
Serving size: ¾ cup Calories: 182 Fat: 10.3g Saturated fat: 1.5g Carbohydrates: 20.3g Sugar: 9.4g Sodium: 80mg Fiber: 2.9g Protein: 4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-baked-oat-pudding