Recipe by The View From the Great Island

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This Beautiful Breakfast Tart has a gluten granola crust filled with thick Greek yoghurt and topped with a colourful sunburst of fresh juicy fruit. Yes, it looks too beautiful to eat, but dig in any way! It may be beautiful, but it’s still breakfast!

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Ingredients

• 1½ cup old fashioned oats
• 1 cup mixed chopped nuts and seeds ( (I used almonds, pistachios, hazelnuts, walnuts, pumpkin seeds, sesame) )
• 5 tbsp butter (melted)
• ¼ cup honey
• 1 tsp vanilla extract
• 3 cups Greek yogurt, coconut yogurt, or almond yogurt (If your yogurt is loose, strain it first)
• assorted sliced or whole fruit for topping

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Method

1. Set oven to 325F
2. Mix the oats, nuts and seeds, melted butter, honey and vanilla together in a bowl until everything is thoroughly coated.
3. Press the mixture into a greased 10" tart pan with a removable bottom (or a pie plate). Use a measuring cup to help press the granola evenly across the pan and up the sides.
4. Bake for about 15 minutes, until lightly golden. Let cool. You can make the crust ahead if you want to and fill it the next morning just before serving.
5. Fill the tart with Greek yogurt, and smooth out evenly.
6. Arrange the fruit on top.
7. Serve immediately.

View the recipe instructions at The View From the Great Island