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    You are at:Home»Dairy-Free Recipes»Breakfast»Baked Oat Pudding is a Breakfast Treat or Healthy Dessert

    Baked Oat Pudding is a Breakfast Treat or Healthy Dessert

    0
    By Alisa Fleming on November 14, 2022 Breakfast, Dairy Free Desserts, Dairy-Free Recipes, Dairy-Free Snack Recipes

    We have oatmilk ice creams, yogurts, and creamers, so why not pudding? This homemade baked oat pudding is not too sweet, but creamy and quite rich in taste. It works well as a perfectly sweet breakfast, as a rustic dessert, or even as a fulfilling snack. The wholesome ingredients make for a satisfying dish that will easily tide you over until lunch or dinner.

    Baked Oat Pudding Recipe - naturally plant-based, dairy-free, gluten-free, soy-free, and vegan friendly, with low glycemic option. Great breakfast, dessert, or snack.

    Baked Oat Pudding that’s Perfect for a Plant-Based Breakfast

    This baked oat pudding was originally shared with us by my friend Ricki Heller. Her recipes were always vegan, gluten-free, and low glycemic, and this one is no exception. She even includes a no added sugar option. And as she mentions, you can make swaps in the recipe, based on what you have on hand. We’ve just updated this post, and also have some suggestions on variations.

    • Nuts: The combination of cashews and hazelnuts is quite creamy and flavorful. But you can use cashews and almonds, all cashews, macadamia nuts, or other creamy nuts.
    • Sweetener: Your choice of sweetener really is fine. Ricki makes this oat pudding “just sweet enough,” but you can add a little more, if desired. Go ahead and taste test it after blending, and decide if you want to adjust the amount before baking.
    • Fruit: As she mentions, you can use other berries or other chopped fruit. You can even omit the add-ins, or add dairy-free chocolate chips! There are no rules.
    • Spice: This is a cinnamon-heavy oat pudding. If preferred, you can mix it up with other spices, like a pumpkin spice blend. But reduce the cinnamon to 1 teaspoon if you are sensitive to spice.

    Baked Oat Pudding Recipe - naturally plant-based, dairy-free, gluten-free, soy-free, and vegan friendly, with low glycemic option. Great breakfast, dessert, or snack.

    Special Diet Notes: Baked Oat Pudding

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    Dairy-Free Oat Pudding
     
    Print
    Prep time
    15 mins
    Cook time
    45 mins
    Total time
    1 hour
     
    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: Ricki Heller
    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
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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