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.



  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. Whisk in the vanilla and egg white then pour the wet ingredients in with the dry and stir together until everything is coated.
  5. Dump the mixture into the prepared tart pan and firmly press down into the bottom and onto the sides using your hands or the bottom of a glass sprayed with cooking spray.
  6. Bake the granola crust for approximately 20-25 minutes or until it is golden brown.
  7. Remove from the oven and let it cool on a wire cooling rack before removing the sides of the tart pan.


  1. Whisk together all of the ingredients until smooth in a bowl.


  1. Place the granola crust onto a serving plate and pour in the lemon Greek yogurt filling, smoothing it out into a single layer.
  2. Arrange the berries on top of the yogurt filling in any pattern you desire.
  3. Serve immediately.


This tart is best assembled just before serving as the yogurt will soften the crust rather quickly.

Don't expect to get pretty slices when you cut this tart, serve it whole at the table. What it lacks in beauty after cutting it makes up for in flavor!