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.
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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.
47 Comments
Pie for breakfast? Count me in!
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”! 🙂
Umm yeah, I’ll take that for breakfast ANY day! Who doesn’t love a pie or tart to start the day?! Delicious!
Thanks Sophia! Indeed, my husband certainly wouldn’t argue you 🙂
These look so delicious, Alisa! I love baking with oats. 🙂
Me, too. For a gluten-free grain, they really work nicely and have such amazing flavor.
I need this in my life! I think I just need to make a batch and keep them on hand for the week!
That’s what we did 🙂
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
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!
I’m always in the mood for a fruit tart. This looks so delicious and I love how easy it is to make.
So intrigued by that oatmeal crust! And the yoghurt filling, for that matter. Such a gorgeous yet wholesome recipe 🙂
It seriously tastes like a bowl of just-sweet-enough oatmeal!
This looks too good to be breakfast. YUMMO!
This tart is such a fun breakfast idea! Yum!
Now that’s the kind of breakfast that would actually get me out of bed!
Indeed, it’s one we look forward to!
Tarts for breakfast? I dream about that! And I dont have to feel guilty as they are healthy! Great recipe!
Yes! I think it’s a good compromise for my husband in the a.m. and a not-so-sinful treat for me!
Any way I can have pie or tart for breakfast is a win in my book 😀
You and my husband, too, Mandi 🙂
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?
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.
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!
Ooh, with apricot compote – yum!
It’s like eating pie for breakfast. I can totally get on board with that! Yum!
Yep, that’s the idea 🙂
What a fun breakfast idea – looks like the perfect filling 🙂
Do you offer cooking courses for husbands? (lol) Need this for breakfast in bed
Haha, yeah right! My husband is actually a great cook – but stopped doing it over a decade ago!
These look seriously delicious! I love pie as a breakfast option!
These look like such a fun brunch item!
Probably! We just eat them any old morning 🙂
These look like such a fabulous way to start the day!
I think they are – a little indulgent, but filled with tons of goodness.
Totally loving these dairy free tarts!! Such a fun breakfast idea and great that they are gluten free too!
Thanks Rebecca!