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.
Serves: 2 big to 4 modest servings
"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
  1. Preheat your oven to 375ºF and grease 2 4-inch, 3 3-inch, or 4 smaller tart pans.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the crusts for about 12 minutes, or until set. Let cool.
  6. 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.
  7. 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.
  8. Pour the filling into your prepared crusts and cover with plastic wrap. Chill in the refrigerator, preferably overnight.
  9. 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.
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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-breakfast-tarts