Berries and Yogurt Breakfast Tart with Granola Crust

This Berries and Yogurt Breakfast Tart will have everyone running to the breakfast table! Not only is it a show-stopper, but it's made with all healthy ingredients, gluten-free and tastes amazing!


Granola Crust

  • 1 1/2 cups Bob's Red Mill Gluten Free Rolled Oats
  • 1/3 cup toasted slivered almonds
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup honey
  • 3 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 egg white

Lemon Greek Yogurt Filling

  • 12 ounces plain non-fat Greek yogurt, 2% may also be used
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 2 tablespoons honey

Berry Topping

  • Strawberries hulled and cut in half lengthwise
  • Raspberries, blueberries and blackberries or any berries of your choice.


Granola Crust

  1. Preheat oven to 325 degrees and generously spray a 9 1/2 inch tart pan with with a removable bottom and place it on a baking sheet.
  2. In a large bowl combine the oats, almonds and coconut
  3. In a microwave safe measuring glass or bowl microwave the melted coconut oil and honey together just until warm, about 10-15 seconds.
  4. Get full recipe==>>