My Beautiful Breakfast Tart has a gluten free granola crust filled with thick Greek yogurt, and topped with a colorful sunburst of fresh juicy fruit. Yes it looks too beautiful to eat, but dig in anyway ~ it may be beautiful, but it’s still breakfast!
This pretty fruit and yogurt tart takes breakfast to a whole new level!
And it’s so versatile, you can use any type of yogurt, dairy or vegan, and any type of fruit. Customize it to the seasons for a special occasion brunch all year long.
This breakfast tart is your excuse to get creative.
All my life I’ve loved mosaics and geometric patterns, Remember kaleidoscopes? The Spirograph? Making those little ashtrays with tiny colored tiles? I could make a dozen of these tarts and not get tired of tinkering with the patterns. It’s a great way to use up extra fruit, or an excuse to buy those berries that have been tempting us for weeks now.
The concept is simple: the crust is actually granola that’s baked right in the pan. The filling is healthy Greek yogurt, and the fruit topping makes it all look like dessert. If you want you can substitute almond or coconut yogurt for the dairy yogurt.
Press the granola into a greased tart pan using the side of a cup measure to help spread the sticky mixture evenly. Bake it until it’s golden and crunchy.
Fill the crust with the yogurt. You can sweeten it with honey and vanilla or leave it tart. I left mine plain. Then, begin on the outside edge of your tart and layer your fruit in any pattern that appeals to you, working your way toward the center. You can slice it, or leave it whole, the choice is yours.
Fruits I used for the top of this tart
- strawberries, thinly sliced
- small blackberries
- kiwi fruit, peeled, halved, and sliced into half moons
- kumquats, halved
- blueberries
- sliced banana (sprinkle with lemon juice to prevent browning)
- raspberries (the smaller the better)
There’s no right or wrong way, you can create a geometric masterpiece, or just arrange your fruit in pretty piles. And you can always refer to photos of other tarts for inspiration. I’ve set up a Pinterest board to give you some ideas here.
First and foremost, choose ripe seasonal fruit…that will insure that your tart will taste fantastic.
After that, decide whether you want a variety of color and shape like I’ve done, whether you want to go with a more monochromatic scheme, like all strawberries or all kiwi. Or choose a simple two fruit arrangement with a high contrast like, say, mango and blackberry. The fun part is, it all works.
You can see from the closeup that I start with sliced strawberries and place blackberries in between them to fill in the gaps. Then a layer of overlapping half moons of kiwi fruit, followed by a ring of halved kumquats and blueberries Then I thinly sliced a banana and fanned out the slices for the next ring. In the center I just piled raspberries with a few blueberries for contrast.
I’m really excited about this fresh healthy take on the classic fruit tart. Now you can enjoy one in all its glory, without having to wait for dessert.
I hope you enjoy this, it’s such a fun way to do fruit and yogurt. I can’t even imagine how luscious this will be once the ripe peaches and plums start arriving this summer. But even in mid-winter you could arrange a gorgeous spiral of banana or citrus slices, dust it with nutty wheat germ and douse it with honey.
For a non dairy version of this tart, made with coconut yogurt, see my Vegan Fruit and Yogurt Breakfast Tart. It will give you an idea about an alternative way to decorate with different fruits.
Reader Rave ~
“My mother-in-law made this for Easter and we LOVED it! She subbed some gluten-free store-bought granola she had and made a slightly smaller version in an 8-inch pie plate. Which was unfortunate because we devoured the whole thing and I’m pretty sure we all wished we had more! So very tasty!” ~ Kathryn
Beautiful Breakfast Tart
Ingredients
- 1 1/2 cup old fashioned oats
- 1 cup mixed chopped nuts and seeds I used almonds, pistachios, hazelnuts, walnuts, pumpkin seeds, sesame seeds
- 5 Tbsp butter melted
- 1/4 cup honey
- 1 tsp vanilla extract
- about 3 cups Greek yogurt coconut yogurt, or almond yogurt (If your yogurt is loose, strain it first)
- assorted sliced or whole fruit for topping
Instructions
- Set oven to 325F
- Mix the oats, nuts and seeds, melted butter, honey and vanilla together in a bowl until everything is thoroughly coated.
- 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.
- 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.
- Fill the tart with Greek yogurt, and smooth out evenly.
- Arrange the fruit on top.
- Serve immediately.
Cook's notes
- You can make the crust the day before, but once you put the yogurt on top, it's best to eat it sooner rather than later. The yogurt will eventually make the granola a little soggy if left to sit too long.
- Use sweetened or flavored yogurt if you don't like it plain, but the thick Greek style works best if you intend to slice your tart.
- I used a 10" tart pan, keep in mind that if you use something smaller in diameter you will have less space to create a pleasing arrangement of fruit.
- Here's a secret---you can make this even easier...use ready-made granola and layer it at the bottom of a pie plate or casserole. No need to bake it. Spread out a thick layer of yogurt evenly over the top, and then arrange your fruit. Just spoon it into bowls and drizzle with honey...
Thanks for pinning this gluten free fruit and yogurt breakfast tart!
80 Comments
Casandra
July 15, 2020 at 3:06 amThis recipe looks amazing I’m going to attempt it but I have a question about the already made granola would I still put the butter and honey or how would I go about that
Michael Hunt
February 3, 2020 at 12:26 pmSue, I added a layer of Apple sauce between the granola and yogurt. It takes this wonderful dish to another level.
Sue
February 3, 2020 at 3:26 pmWow, great idea, I can think of other things that would work too, like lemon curd. Thanks for the inspiration 🙂
Stephanie Latham
December 26, 2019 at 7:33 amWe had a Christmas brunch, this tart was a big hit. I loved it!!
Sue
December 26, 2019 at 8:41 amThanks for letting me know, I’m thrilled!
Bria
April 16, 2019 at 4:38 pmIf I make the crust the night before, do I leave it out or wrap it and put it in the refrigerator?
Thanks!
Sue
April 16, 2019 at 5:26 pmI would leave it out Bria, but you can really do it either way.
Barbara Howell
December 20, 2018 at 7:08 pmWhat are the orange fruit cut in half on the fruit tray. I have no idea and need to make this tomorrow.. That’s Barb Howell [email protected].. Please send me and email to tell me please.
Sue
December 21, 2018 at 7:34 amI emailed you Barbara ~ they’re kumquats, which are a winter fruit here in California, but for a similar color you could use canned mandarin orange slices.
Chris Rogers
October 14, 2018 at 7:13 pmThis was beautiful & yummy, all agreed, loved was healthy too
Noor
February 24, 2018 at 11:53 amOh, this looks gorgeous! I just found out that one of my guests who is coming for brunch tomorrow morning is avoiding gluten. I’m considering making this instead of another wheat flour tart I was originally planning. To keep it simple, I am thinking of picking up some gluten free granola, grinding it, baking it, and filling in the tart in the morning. Do you think grinding store bought granola and baking it will give it that conventional tart crust that is easier to keep together?
Sue
February 24, 2018 at 12:26 pmI haven’t tried it that way so I can’t say for sure Noor, but it’s worth a try.
Sally
January 13, 2018 at 2:10 amHeyy Sue, thanks ever so much for your quick response! I’m going to make this, the crust at least, today for brunch tomorrow. Since I live across the globe from you, I’m doubly glad you saw this in time!
Will let you know how it went. Take care
Sue
January 13, 2018 at 10:15 amHave fun!
Sally
January 12, 2018 at 6:04 pmHello. I don’t know if you’ll see this comment, but no harm trying. This has to be one of the moost gorgeous, stunning recipes I’ve ever seen.
I want to try making it for a brunch, but have two questions:
1.
If I make the crust a day ahead, what’s the best way to store it, outside the fridge or?
2.
Any idea how this would work if I were to first put the oats n nuts through a food processor? It would likely lose out on texture, but would it make assembling and serving it easier, do you think?
Thanks in advance
Sue
January 12, 2018 at 6:59 pmHi Sally! I see all my comments, so no worries 🙂 I think if you make the crust ahead you could keep it either way, in the fridge or on the counter, covered. As for the food processor, I don’t see any reason why you couldn’t process the crust ingredients first, for a smoother texture. Good luck!
Mary @ Healthy Dinnre Recipes
October 25, 2017 at 7:33 amThis is so beautiful – I’d eat it.
Priya
August 16, 2017 at 6:39 amHi the recipe is amazing I’m making it for my brother 5 th birthday on Friday 18 august I will tell you how it turns out
Sue
August 16, 2017 at 6:42 amThanks Priya, hope you all enjoy it!
Kathryn @ Family Food on the Table
March 30, 2016 at 2:18 pmMy mother-in-law made this for Easter and we LOVED it! She subbed some gluten-free store-bought granola she had and made a slightly smaller version in an 8-inch pie plate. Which was unfortunate because we devoured the whole thing and I’m pretty sure we all wished we had more! So very tasty!
Sue
March 30, 2016 at 2:36 pmThank you for sharing that Kathryn!!
Carolina
March 27, 2016 at 8:59 amI just saw this recipe in Pinterest and I loved how beautiful it looks. Also the ingredients are super easy to make. Great idea for a brunch.
thanks!
xo
Carolina
Holly @ 3 Yummy Tummies
March 22, 2016 at 2:42 pmThanks so much for letting me share this beautiful recipe on 30 Easter Brunch Recipe Ideas!
http://www.3yummytummies.com/30-easter-brunch-recipe-ideas/
Sue
March 22, 2016 at 2:47 pmThanks so much, Holly 🙂
Letty / Letty's Kitchen
March 22, 2016 at 10:49 amHi Sue,
This breakfast tart is indeed beautiful. I am posting a roundup of vegetarian spring brunch recipes and am linking to this recipe. Would you give me permission to post one of these photos with your link? Let me know.
Sue
March 22, 2016 at 11:56 amOf course Letty, I’ll email you.
Lisa.
December 21, 2015 at 5:08 amThanks for the terrific recipe. I made it for an office gathering. Had to think through the serve immediately plus I didn’t have much time to assemble so this is what I did: made the granola crust baked and held in the fridge overnight. Also blended the honey and yogurt again holding overnight. Now for the design. I used a pie tin or of coueptse a cake on would also work, to work out the fruit design putting a paper towel down first. Then largely created the template for assembling everything at work. Took about 5 mins to assemble and sold out of it. Sure looks beautiful. Thanks again for the creative healthy recipe. Well done!!
Sue
December 21, 2015 at 9:18 amBrilliant!
Isabel @ From Cats to Cooking
August 16, 2015 at 10:26 amI absolutely love this recipe! Such a wonderful idea, especially for summer when there’s an abundance of fruit in the kitchen. This would also be a great brunch treat when you’re having people over. Love it!
Sue
August 16, 2015 at 11:08 amThanks Isabel, I had quite a lot of fun arranging the fruit, and almost couldn’t bear to slice into it!
christen
June 1, 2015 at 4:46 pmI made this a few days ago. I had a terrible time getting the granola to cut into wedges. It ended up crumbly. It still tasted great and what a “looker”. I am not sure what I did to the granola layer.
Sue
June 1, 2015 at 7:30 pmThe granola is crumbly, Christen, that’s kind of a given.
Jennifer
June 5, 2015 at 6:39 pmI made this today, but I used my nutribullet to grind the granola so that I could have a solid crust. It turned out great for a birthday dessert!
Sue
June 6, 2015 at 7:12 amWhat a great idea, I’m going to try that Jennifer, thanks!
Rebecca
April 12, 2016 at 2:52 amDid this make it so it came out in slices not crumble?
ARiel
May 8, 2015 at 1:38 pmBeautiful tart!! May I ask, what are the small orange fruits?
Sue
May 8, 2015 at 2:16 pmThey are kumquats, cut in half!
Joann Woolley
May 27, 2015 at 12:20 amOH kumquats…. my kids were just discovering these the other day at the grocery store! I am loving this and have it pinned for a special breakfast to make the kids.
Heather Mason @Nutty Nutrition
May 5, 2015 at 5:06 pmThis tart is so beautiful I cannot stop staring at it! Definitely making this for Mother’s Day Brunch!
Dixie
April 29, 2015 at 10:12 amThis is a beautiful tart! I’m going to make it for a “welcome home” party for my granddaughter in a couple weeks. I’m sure it will be a big hit.
Thank you Sue for posting this.
Jenn @ Peas and Crayons
April 17, 2015 at 9:54 amCan I just say how in love I am with this recipe!? Gah! It’s so gorgeous I want to stare at it for hours! <3
Sue
April 17, 2015 at 10:19 amOh thanks Jenn – you made my day, and thanks for visiting!
Kokomasak Resep
July 20, 2014 at 11:10 pmLove the art, its a healthy and beautiful at the same time. Have to try this…
Bérangère
April 17, 2014 at 8:31 amWow, that is beautiful and makes me wish I had some right now! My little one is sitting next to me and she is all over this too! 🙂 We think it looks like a sun, a flower, SPRING! My mother used to make a version of this on a very low sponge type cake that she covered with a bit of custard or jelly before adding the fruits. To keep them from changing colour she would seal them with a little bit of apricot jam stretched thin with water and glaze. This breakfast version is amazing! Must try.
Monica
June 22, 2013 at 11:46 pmThis tart is a work of art. Beautiful. It’s a shame to eat it.
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Sarah Elizabeth
April 24, 2013 at 1:22 pmBeautiful! What a great idea. I am considering making this for a brunch but have some guests on gluten-free diets. Do you know if this granola would be gluten-free?
Gabi
October 12, 2013 at 2:46 pmI just made this with gluten free oats 🙂 it was a hit!
Sue
October 12, 2013 at 3:02 pmSo glad you enjoyed it Gabi—
TeaLady
April 21, 2013 at 3:05 amThis is a stunning piece of art. Too pretty to eat – almost!!
shannon weber
April 19, 2013 at 1:01 amDO I remember kaleidoscopes and the Spirograph?!? i still HAVE kaleidoscopes and a Spirograph! 🙂 this is absolutely gorgeous; what a stunning breakfast idea for when you’re having people over. or when i’m having myself over, whatever.
C. Mitchell
April 18, 2013 at 7:32 pmThis is so beautiful. I am going to have to try this for a summer brunch. I love your blog and pics.
grace
April 18, 2013 at 5:50 pmsue! this is too pretty to eat! you have quite an artistic flair, my friend. 🙂
Magnolia Verandah
April 18, 2013 at 7:55 amHow beautiful – to good to eat!
SavoringTime in the Kitchen
April 18, 2013 at 1:03 pmWow, that is a beautiful tart! This would be wonderful to serve to overnight guests.
Rosita Vargas
April 18, 2013 at 12:17 amAdoro los frutos del bosque siempre los tengo frescos ,no conocía el kumquats se ve muy hermoso,abrazos y abrazos.
blueberrykitchen
April 17, 2013 at 4:50 pmThis is the loveliest idea, your tart looks so gorgeous!
Abbe Odenwalder
April 16, 2013 at 10:54 pmThis appeals to the artist in me. And the foodie in me. And the whatever in me. Aw heck, Pretty food just tastes good!
Manju
April 16, 2013 at 8:35 pmThis tart looks gorgeous + all the healthy granola n Greek yogurt. Found this while drooling over all the yummies on foodgawker 😉
n well explained too…good job on a lovely breakfast 🙂
Luv,
Manju
http://manjuseatingdelights.blogspot.com/
Julia
April 16, 2013 at 8:17 pmPretty tart! You did a really great job arranging all the fruit on top. Pinned!
belleau kitchen
April 16, 2013 at 12:55 pmwoooooahhh there… holy moley… what an incredible thing… and such an innovative idea too… truly beautiful!
A Trifle Rushed
April 16, 2013 at 7:27 pmStunning! So pretty, and it would be a perfect breakfast to share with guests, I’m bookmarking it and will make something similar when we have friends staying during the summer.
From Beyond My Kitchen Window
April 16, 2013 at 5:24 pmI think this is the prettiest thing you have ever made. I will have to make one, just gorgeous.
Joanne
April 16, 2013 at 11:05 amThis is gorgeous. Seriously so. I almost wouldn’t want to eat it…except I SO DO!
bellini
April 16, 2013 at 1:24 amThis I have to make Susan!!
Heather Schmitt-Gonzalez
April 15, 2013 at 10:55 pmThis is so beautiful – it would be the shining star of any breakfast or brunch…and of course, I totally want to throw a brunch just so I can make it ans show it off 😉
Mary P.
April 15, 2013 at 10:20 pmThis looks too pretty to eat! Nah, I’d eat it. 🙂
Valentina Rice
April 15, 2013 at 9:11 pmJust spectacular!
G'ma Jan
April 15, 2013 at 8:59 pmI’ve been receiving your email for awhile now and I just want to tell you how much I enjoy your recipes and photos. I find something to save at least a couple of times a week.
Carol | a cup of mascarpone
April 15, 2013 at 1:47 pmSpectacular, Sue!!! OMG, it’s gorgeous! This will be made at my next brunch!
Averie @ Averie Cooks
April 15, 2013 at 12:53 pmSue this is stunning! I plan to see it all over the food sites later today 🙂 And Pinterest!
Where did you get the antique spatula/turner in the 2nd to last photo? I have been searching high and low for something like that with no luck!
Sue/the view from great island
April 15, 2013 at 11:48 pmI found it at one of the great thrift stores that I had to leave behind in New England. I use it all the time because it’s the only one I’ve ever been able to find!
La Table De Nana
April 15, 2013 at 4:30 pmIt’s traffic stopping:)
How nice if you have sleepover guests too:)
Tricia Buice
April 15, 2013 at 4:20 pmThis is one of the most beautiful things I’ve ever seen! Wow – you are an artist. I adore granola fruit and yogurt but have never had it like this! Bravo!
Mary Younkin
April 15, 2013 at 4:10 pmSue, I love this so much! What are the little orange fruits next to the blueberries?
Sue/the view from great island
April 15, 2013 at 11:47 pmkumquats—you can eat them whole, skin and everything. They’re a little tart, but interesting. I chose them for the color and shape 🙂
Bourbon & Pearls
April 15, 2013 at 1:54 pmThat is exquisite looking, Oh this makes me want to invite folk over for breakfast.