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A dish with dairy free baked oats, on top of a wooden serving tray, next to a red napkin.

Dairy Free Pop Tart Baked Oats

Dairy free baked oats have all the same flavors as your favorite childhood snack – a lovely strawberry filling with a fun icing topping!
Course Breakfast
Cuisine American
Keyword dairy free baked oatmeal, dairy free baked oats, pop tart baked oatmeal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 365 kcal
Author Dairy Free for Baby

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

  1. Preheat oven to 350°. Spray a 7.5x6-inch rectangular baking dish with non-stick cooking spray. Set aside.
  2. 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).
  3. In a medium-sized mixing bowl, whisk together the oat flour, baking powder, and salt until combined.
  4. 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.
  5. Add half the batter to prepared baking dish and spread it out with the back of a spoon.
  6. Dollop the strawberry jam on top and spread it out (the best you can) over the oats. Top with remaining batter and spread evenly.
  7. 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).
  8. 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).
  9. 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 7.5x6 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%