If you love a classic pop tart, you’ll fall head over heels for this recipe! This dairy free baked oats recipe features a strawberry jam filling and a light icing with sprinkles on top. A fun way for any adult or kiddo to start the morning!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Strawberry Jam – I prefer to look for a lower sugar strawberry jam or spread for this recipe, since we’re using quite a bit of powdered sugar in the frosting. You can use whatever you prefer though. My favorite is this Smucker’s low sugar strawberry spread or making homemade strawberry chia jam.
- Almond Milk – I would recommend plain unsweetened almond milk for this recipe, but you could also use plain oat milk or another dairy-free milk that you prefer. (I do not recommend using coconut milk for this recipe as the flavor is a bit overwhelming).
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by preheating your oven and preparing your dish. I used a 7.5×6-inch dish (found here) (Amazon affiliate link; I earn a commission). But you can also use three single-serving oven-safe ramekins to make this.
Next, take your oats and pop ‘em in a small food processor bowl (or a blender). Pulse several times for about 20 seconds, until the oats are a fine flour texture. Note that they’ll still be a little coarser than all-purpose flour, though.
Add the oats to a large mixing bowl and stir in the baking powder and salt.
In another bowl, whisk together the eggs, almond milk, and vanilla.
Pour that into the dry ingredients and stir until combined.
Pour about half the batter into the dish and spread it evenly.
Add your jam on top, then spread it the best you can with the back of a spoon. Some types will spread easily and some may be tougher; don’t worry if it’s just dolloped around. This recipe is flexible.
Pour the rest of the oat batter on top.
Bake it for around 20 minutes, or until a toothpick pulls out clean (except for any jam; it’s fine if that’s on the toothpick).
Let that cool for a few minutes, and make your icing. Stir together the powdered sugar, almond milk, and vanilla.
Once your oats are just slightly warm (and not piping hot), pour your icing on top and add the sprinkles.
Now it’s time to dig in!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply place in a microwave-safe bowl or plate and heat for about 1 minute, or until warmed through.
Feel free to double the recipe to make a larger batch. If doubling, cook in an 8×8 dish.
Absolutely! Freeze fully cooled individual portions in freezer-safe food storage containers or freezer bags. Enjoy within 3 months for best quality. When ready to eat, reheat in the microwave.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and peanut free.
This recipe may contain wheat/gluten; it can easily be made gluten free by purchasing certified gluten free rolled oats. (Oats are frequently cross contaminated, which is why the gluten free label is essential if you are on a gluten free diet). It also may contain soy, which is frequently in sprinkles. Look for a soy-free sprinkle option if needed.
This recipe does contain eggs and tree nuts (in the almond milk). I would not recommend substituting the eggs in this particular recipe. You can make this tree nut free by using a different milk alternative like oat milk.
More Dairy Free Breakfasts
If you’re looking for more tasty dairy free breakfast ideas, be sure to give one of these a try:
- Dairy free banana pancakes
- Dairy free bagel sandwich with cucumbers and greens
- Dairy free blueberry lemon muffins
- Dairy free Belgian waffles
- Garden veggie frittata
I hope you enjoy these dairy free baked oats! It’s been such a fun breakfast to make for my family. If you get a chance to try it, feel free to leave a recipe rating or comment below.
Dairy Free Pop Tart Baked Oats
Ingredients
For the Baked Oats:
- 1 ½ cups dry rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ⅔ cup plain unsweetened almond milk
- 1 teaspoon vanilla extract
- ½ cup reduced-sugar strawberry jam*
For the Icing:
- ½ cup powdered sugar
- 1 tablespoon unsweetened almond milk
- ½ teaspoon vanilla extract
- 2 teaspoons sprinkles, double check to ensure dairy-free (optional)
Instructions
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Preheat oven to 350°. Spray a 7.5×6-inch rectangular baking dish with non-stick cooking spray. Set aside.
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Pour 1 ½ cups of oats into a food processor or blender. Pulse on high for about 20 seconds, or until the oats become a fine textured flour (they’ll be slightly coarser than regular flour).
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In a medium-sized mixing bowl, whisk together the oat flour, baking powder, and salt until combined.
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In another mixing bowl, whisk together the eggs, almond milk, and vanilla extract. Pour the wet ingredients into the bowl with the dry ingredients. Mix until no dry flour remains visible. The batter will be thick.
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Add half the batter to prepared baking dish and spread it out with the back of a spoon.
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Dollop the strawberry jam on top and spread it out (the best you can) over the oats. Top with remaining batter and spread evenly.
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Bake for 20-25 minutes, or until a toothpick pulls out clean of the oat portion (it’s normal for the jam to still be the same texture after cooking).
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Set aside on a cooling rack and make the frosting while it cools. In a small bowl, whisk together the powdered sugar, almond milk, and vanilla until smooth. (Add a splash more almond milk if needed to get the right texture).
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Spread the icing on top of the slightly cooled oats and top with colorful sprinkles (if desired). Serve!
Recipe Notes
- *You can also use regular strawberry jelly if that’s what you have on hand. Because there’s powdered sugar used in the icing, I prefer using a reduced sugar strawberry spread to balance that out – but you can adjust to your preferences.
- You can use three small oven-safe ramekins instead of one 7.5×6 inch dish. The cooking time for these is typically a little less, around 15-20 minutes.
- If you find that your icing is too watery, add more powdered sugar. Or if you find it’s too stiff, add more almond milk.
- If you’d like to create a lower sugar recipe, you can use vanilla dairy free yogurt as icing instead of the powdered sugar icing mentioned here.
Nutrition analysis (approximate per serving): 365 calories, 7.5 g fat, 1.5 g saturated fat, 440 mg sodium, 67 g carbohydrate, 4 g fiber, 35.5 g sugar, 9.5 g protein, Vitamin D: 6%, Calcium: 18%, Iron: 14%, Potassium: 5%
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