Berries and Yogurt Breakfast Tart with Granola Crust (2024)

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

One of my favorite spring desserts is a fruit tart. It’s the perfect time of year to make one because of the abundance that you can find after a not so great selection all winter. I always thought that fruit tarts were almost acceptable to eat for breakfast or brunch, I mean they’re covered in fruit after all. Of course there’s that thick buttery shortbread crust to consider and the rich pastry cream filling….it kind of crosses out the healthy factor of the fruit. Well, I decided thatit was time I made a fruit tart that was acceptable to eat for breakfast.

This Berries and Yogurt Breakfast Tart with Granola Crust was the answer. Instead of a buttery shortbread crust a homemade and completely gluten-free granola crust was the perfect healthy substitution. The crust is made withBob’s Red Mill Gluten-Free Rolled Oats, toasted almonds, shredded coconut, an egg white, honey and coconut oil. Everything is combined just as you would when making granola only instead of spreading it out onto a baking sheet you press it into a tart pan.

Obviously I couldn’t keep pastry cream as the filling for this breakfast tart, I mean I could, but then I’d have to go for a second run. Instead I filled that granola crust with lemon Greek yogurt. If you’re short on time just buy lemon flavored Greek yogurt, but if you have a few extra minutes try making it my way using fresh lemon zest and juice and sweetening it with honey. I always prefer to sweet and flavor yogurt myself because I can control the sweetness, flavor and I know exactly what ingredients are going into it.

The final step to this Berries and Yogurt Breakfast Tart is of course the berries! I’ve been so impressed with the sweetness of all the berries I’ve purchased so far this spring that I knew I had to top my tart with them, plus they look so pretty! I used a combination of strawberries, raspberries, blackberries and blueberries, but feel free to use whatever you like best or whatever looks the best at the store. Arranging the berries was probably the most fun part about making the tart, that’s the artsy-fartsy side of me coming out. I love making food that looks as beautiful as it tastes and this breakfast tart definitely fits both of those categories. If you’re still trying to figure out what to make for Mother’s Day brunch or any special breakfast or brunch this spring or summer, this gluten-free, healthy, and super deliciousBerries and Yogurt Breakfast Tart with Granola Crust is a must!

Thanks to the wonderful folks at Bob’s Red Mill for sponsoring this post, I truly love using their products! As always all opinions are my own.