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    You are at:Home»Dairy-Free Recipes»Alisa's Recipes»Dairy Free Breakfast Tarts with Creamy Filling and Oatmeal Crust

    Dairy Free Breakfast Tarts with Creamy Filling and Oatmeal Crust

    47
    By Alisa Fleming on July 7, 2016 Alisa's Recipes, Breakfast, Dairy-Free Recipes

    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.

    Dairy Free Breakfast Tarts Recipe - "Bowl of Oatmeal" Crust with Creamy Fruit Filling (naturally healthy, gluten-free and plant-based)

    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.

    Dairy Free Breakfast Tarts Recipe - "Bowl of Oatmeal" Crust with Creamy Fruit Filling (naturally healthy, gluten-free and plant-based)

    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.

    Dairy Free Breakfast Tarts Recipe - "Bowl of Oatmeal" Crust with Creamy Fruit Filling (naturally healthy, gluten-free and plant-based)This post is sponsored by Silk. But the opinions, text, photos and delicious ideas are all mine. To get printable product coupons and more plant powered recipes, sign up for the Silk Newsletter.

    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.

    5.0 from 3 reviews
    Dairy Free Breakfast Tarts with "Bowl of Oatmeal" Crust
     
    Print
    Prep time
    20 mins
    Cook time
    12 mins
    Total time
    32 mins
     
    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
    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.
    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.
    3.5.3208
    Dairy Free Breakfast Tarts Recipe - "Bowl of Oatmeal" Crust with Creamy Fruit Filling (naturally healthy, gluten-free and plant-based)

    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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    47 Comments

    1. Lauren on July 11, 2016 8:35 am

      Pie for breakfast? Count me in!

      Reply
      • Alisa Fleming on July 12, 2016 3:48 pm

        Haha, it’s no wonder my husband likes the two recipes I’ve tried from your blog Lauren – I think you two have similar food “likes”! 🙂

        Reply
    2. Sophia | Veggies Don't Bite on July 11, 2016 7:22 am

      Umm yeah, I’ll take that for breakfast ANY day! Who doesn’t love a pie or tart to start the day?! Delicious!

      Reply
      • Alisa Fleming on July 11, 2016 7:46 am

        Thanks Sophia! Indeed, my husband certainly wouldn’t argue you 🙂

        Reply
    3. Vegan Heaven on July 11, 2016 6:23 am

      These look so delicious, Alisa! I love baking with oats. 🙂

      Reply
      • Alisa Fleming on July 11, 2016 7:46 am

        Me, too. For a gluten-free grain, they really work nicely and have such amazing flavor.

        Reply
    4. Amanda on July 11, 2016 5:52 am

      I need this in my life! I think I just need to make a batch and keep them on hand for the week!

      Reply
      • Alisa Fleming on July 11, 2016 7:47 am

        That’s what we did 🙂

        Reply
        • Lisa on July 7, 2019 7:59 am

          Alisa, do you think you could make a giant batch and freeze them? Have you ever done that? Trying find quick breakfasts to pull out of the freezer for my child

          Reply
          • Alisa Fleming on August 6, 2019 11:00 pm

            Sorry for my delay! I think they would freeze pretty well, but how well would depend on the yogurt brand. Some freeze better than others!

            Reply
    5. Linda @ Veganosity on July 11, 2016 5:20 am

      I’m always in the mood for a fruit tart. This looks so delicious and I love how easy it is to make.

      Reply
    6. Aimee | Wallflower Kitchen on July 9, 2016 4:54 pm

      So intrigued by that oatmeal crust! And the yoghurt filling, for that matter. Such a gorgeous yet wholesome recipe 🙂

      Reply
      • Alisa Fleming on July 10, 2016 3:45 pm

        It seriously tastes like a bowl of just-sweet-enough oatmeal!

        Reply
    7. Megan on July 9, 2016 12:17 pm

      This looks too good to be breakfast. YUMMO!

      Reply
    8. Kelly // The Pretty Bee on July 9, 2016 8:34 am

      This tart is such a fun breakfast idea! Yum!

      Reply
    9. Elle @ Only Taste Matters on July 8, 2016 7:54 pm

      Now that’s the kind of breakfast that would actually get me out of bed!

      Reply
      • Alisa Fleming on July 9, 2016 7:27 am

        Indeed, it’s one we look forward to!

        Reply
    10. Mel | avirtualvegan.com on July 8, 2016 3:30 pm

      Tarts for breakfast? I dream about that! And I dont have to feel guilty as they are healthy! Great recipe!

      Reply
      • Alisa Fleming on July 9, 2016 7:26 am

        Yes! I think it’s a good compromise for my husband in the a.m. and a not-so-sinful treat for me!

        Reply
    11. Mandi on July 8, 2016 1:33 pm

      Any way I can have pie or tart for breakfast is a win in my book 😀

      Reply
      • Alisa Fleming on July 9, 2016 7:27 am

        You and my husband, too, Mandi 🙂

        Reply
    12. Nicole Dawson on July 8, 2016 5:02 am

      This looks like a little cream cheese pie, but healthy? YUM! Do you have any suggestions for using a sub for the cashews to make it totally nut free? Like firm tofu or chickpeas?

      Reply
      • Alisa Fleming on July 9, 2016 7:29 am

        If you can do coconut cream, I think that would work best, but an extra-firm silken tofu might work, too. I think chickpeas would overwhelm the flavor. I’d also consider just upping the coconut oil or simply enjoying it as a very soft filling.

        Reply
    13. Alexa on July 7, 2016 9:20 pm

      Perfect, perfect! I am going to use this breakfast tart recipe for dessert tomorrow night, but use an apricot compote with the fresh apricots I bought today!

      Reply
      • Alisa Fleming on July 9, 2016 7:29 am

        Ooh, with apricot compote – yum!

        Reply
    14. Jenn on July 7, 2016 9:19 pm

      It’s like eating pie for breakfast. I can totally get on board with that! Yum!

      Reply
      • Alisa Fleming on July 9, 2016 7:29 am

        Yep, that’s the idea 🙂

        Reply
    15. Ceara @ Ceara's Kitchen on July 7, 2016 8:35 pm

      What a fun breakfast idea – looks like the perfect filling 🙂

      Reply
    16. Nutrimom on July 7, 2016 4:22 pm

      Do you offer cooking courses for husbands? (lol) Need this for breakfast in bed

      Reply
      • Alisa Fleming on July 9, 2016 7:30 am

        Haha, yeah right! My husband is actually a great cook – but stopped doing it over a decade ago!

        Reply
    17. Gluten Free With Emily on July 7, 2016 3:58 pm

      These look seriously delicious! I love pie as a breakfast option!

      Reply
    18. Cricket Plunkett on July 7, 2016 3:05 pm

      These look like such a fun brunch item!

      Reply
      • Alisa Fleming on July 7, 2016 3:22 pm

        Probably! We just eat them any old morning 🙂

        Reply
    19. Becky Striepe on July 7, 2016 11:08 am

      These look like such a fabulous way to start the day!

      Reply
      • Alisa Fleming on July 7, 2016 11:21 am

        I think they are – a little indulgent, but filled with tons of goodness.

        Reply
    20. Rebecca @ Strength and Sunshine on July 7, 2016 10:52 am

      Totally loving these dairy free tarts!! Such a fun breakfast idea and great that they are gluten free too!

      Reply
      • Alisa Fleming on July 7, 2016 11:21 am

        Thanks Rebecca!

        Reply
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