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By Alisa Fleming on Alisa's Favorite Dairy-Free Recipes, Breakfast, Dairy-Free Recipes
I created these deliciousmake-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 earlierworkouts.
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 hiscravings with a healthieroption 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 butpowered up. However, I had to save half of mine for the next morning. Theservings 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.
IngredientNotes: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.
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
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.
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
- 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.
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.
