~Amanda~
This past weekend we did a girls brunch and craft day at my house to make our hats for the upcoming Kentucky Derby party that we’re going to. I mean we can’t go to the derby with boring hats, we had to make amazing ones… plus it was a great excuse to hang out and have delicious food and mimosas! Our hats turned out so great, and even better was the fact that the new recipe I tested out for this Breakfast Fruit Tart with Granola Crust ended up being INCREDIBLE and we are already obsessed with it – Jackie and I both ate all our leftovers within a day and I am currently sitting here just craving more and planning out when I can make it next, probably tomorrow morning! There really is nothing better than a delicious breakfast/brunch recipe that’s impressive, delicious, AND healthy!
The crust for this fruit tart is not your traditional pastry crust – it’s a homemade granola crust so it’s really really delicious and good for you. To make it, you combine rolled oats (obviously use gluten-free oats if you’re making this for anyone that’s gluten-free) with a mixture of nuts and seeds. You can use whatever your favorites are, so I made mine with almonds, cashews, peanuts, walnuts, and sunflower seeds. You then mix those together with coconut oil, honey (for a sweetener and to bind everything together), vanilla, and cinnamon for some extra delicious flavor. You then press that mixture into a pie plate or tart pan and bake for 15 minutes to set. The best part about this is that you can make the crust up to a day ahead of time, so you don’t have to be in the kitchen in the morning of your brunch baking!
When you’re just about ready to eat, get your delicious granola crust out and fill it with yogurt. Again, you can use whatever kind of yogurt you like best. Jackie and I have found that dairy just doesn’t always settle very well with us, so when possible, we try and use alternatives. I used this SO Delicious Coconut Milk Vanilla Yogurt and it was seriously SO DELICIOUS, see what I did there? Then all you have to do is cut up your favorite fruits and place them on top of the yogurt. You can make this super intricate and fancy if you’re having people over and you want to impress them, or you can just throw it all on top if you just want to get it on there so you can eat already – either way, it all tastes the same! Now it’s time to eat and enjoy… you can even save the leftovers (if there are any) for about a day or so, just be prepared for the oats and nuts to get a bit soggy – this doesn’t bother me at all, but if you don’t like soggy oats and nuts, eat it all up within a few hours, it’s so good that it shouldn’t be difficult to do… Happy Brunching!
- 1 ½ cups old fashioned rolled oats (gluten-free)
- 1 cup mixed nuts/seeds (almonds, cashews, peanuts, pistachios, hazelnuts, walnuts, pumpkin seeds, sunflower seeds, etc.)
- 3 tablespoons coconut oil, melted
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3 cups yogurt (Greek, coconut, almond – whatever you prefer)
- Fruit for topping, sliced (strawberries, banana, kiwi, raspberries, blackberries, mango, apple, etc.)
- Preheat oven to 325 degrees
- In a large bowl, combine the oats, nuts/seeds, coconut oil, honey, vanilla and cinnamon until everything is well blended and coated.
- Grease a 10” pie plate or tart pan with coconut oil and pour the mixture into it. Use cup to press it evenly across the bottom and up the sides.
- Bake for 15 minutes and let cool (you can make this up to a day ahead of time and store covered with plastic wrap)
- Just before serving, fill the crust with the yogurt and then top with the sliced fruit.
- Serve immediately to prevent the crust from getting soggy.
