fruit and yogurt breakfast tart
- Total Time: 30 min
- Servings: 6
- Serving Size: 1 slice
- Level: medium
For the granola crust:
1/2 cup rolled oats
1/4 cup shredded coconut
1/4 cup pure maple syrup
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
For the yogurt filling:
1/4 cup water (or other clear liquid, like fruit juice)
1 package unflavored gelatin (7g)
500 grams siggi’s skyr yogurt any flavor
fresh fruit and berries, liquid honey, peanut butter, or others as desired
Preheat the oven to 350° degrees F and line a 6″ springform pan with parchment paper.
In a medium bowl, stir together oats, coconut, syrup, vanilla and cinnamon. Press into the bottom of the prepared pan and bake for 15-20 minutes, until dry and light golden brown. Set aside to cool to room temperature.
Add water to a small bowl and sprinkle gelatin over top. Let sit a couple of minutes.
Meanwhile, pour yogurt into a medium bowl.
Microwave water with gelatin for 15-20 seconds on high, stirring until dissolved. If necessary, microwave another 15-20 seconds until gelatin dissolves.
Whisk gelatin into the yogurt until it is evenly incorporated. Spread into cooled crust and smooth the top.
Cover lightly with plastic wrap or foil and refrigerate for at least 6 hours or until set.
Serve with fresh fruit and other toppings as desired.
You can swap the maple syrup in the granola base for honey, if you prefer.
You can leave out the coconut in the base and add additional oats, or finely chopped almonds.
Try this Breakfast Tart with any flavor of siggi’s yogurt — the Cherry would also be delicious!
Serve this breakfast tart with whatever fruit is in season — sliced bananas, chopped kiwi or grapes, and any kind of berries are great on here! You can also add a drizzle of honey, peanut butter, or another nut butter when serving if you desire.
This recipe comes from our friend, Ashley Fehr.