Vegan Fruit and Yogurt Breakfast Tart

My Vegan Fruit and Yogurt Breakfast Tart makes a fun non-dairy breakfast treat for any occasion.  Customize your healthy tart with whatever fruit’s in season.

*I’m teaming up with So Delicious® today ~ thank you for supporting me and my brand partners, I only work with the best companies, and they help keep TVFGI cooking on all four burners!

You could wait for a special occasion to try this beautiful vegan fruit and yogurt breakfast tart, Valentine’s Day, Easter, and Mother’s Day are right around the corner, but it’s really just a festive way to enjoy what so many of us eat (or should eat) for breakfast every day.  My granola crust is pressed into a tart pan, briefly baked to set it, and then topped with So Delicious Dairy Free Yogurt Alternative, and fresh fruit.  I’ve been eating So Delicious dairy free ‘yogurt’ for years, and I love the coconutty flavor and silky texture.  It’s perfect for this vegan tart.

Have you heard about the So Delicious 21 Day Dairy Free Challenge?

It’s a fun way to introduce yourself to the delicious world of dairy free ~ you can substitute So Delicious products 1-for-1 in any recipe that calls for dairy, so it’s super easy.  When you sign up you’ll get lots of inspiration for how to go ‘dairy free’:

• A new coupon each week to make your next meal delicious
• Simple Dairy Free Swaps and Tips
• A Dairy Free Shopping List
• A Dairy Free Snack Guide

So Delicious products are certified vegan, and they don’t use artificial flavors, colors, hydrogenated oils or trans-fats. Because their foods and beverages are plant based, they’re also cholesterol free.

This pretty tart is based on my Beautiful Breakfast Tart.  The ‘crust’ is an easy oat and multi-seed granola that bakes right in the pan.  The yogurt goes right on top and then the fun begins.  You don’t have to get as fancy as I did with my patterns, you can use all berries, or all citrus, for an equally tempting result.  Even a simple spiral of sliced bananas, a drizzle of honey, and a sprinkle of wheat germ or flax seeds would be wonderful.

TIP: If you like you can skip the crust and serve up your fruit and yogurt with a spoon.  You can make individual bowls, or fill a large serving dish for a crowd.

I used the fruit that was available in my supermarket for this tart…I always look for a variety of shape and color to keep things interesting.

• starfruit
• strawberries
• mandarin orange (canned)
• blueberries
• mango or papaya (cut in heart shapes)
• raspberries
• kiwi
• banana

Whether you eat dairy free for health reasons, or just want to see what it’s all about, I highly recommend So Delicious products, and don’t forget to check out the 21 Day Dairy Free Challenge!

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3.77 from 17 votes

Vegan Fruit and Yogurt Breakfast Tart

My Vegan Fruit and Yogurt Breakfast Tart makes a fun non-dairy breakfast treat for any occasion.  Customize your healthy tart with whatever fruit's in season.

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Author Sue Moran

Ingredients

crust

• 1 1/2 cups old fashioned oats
• 1 cup mixed chopped nuts and seeds I used almonds, pistachios, hazelnuts, walnuts, pumpkin seeds, sesame seeds
• 1/4 cup coconut oil melt if solid
• 2 Tbsp brown sugar
• 1 tsp vanilla extract

filling and topping

• 24- ounce container Vanilla So Delicious Dairy Free Coconut Milk Yogurt Alternative
• 1 large or 2 small starfruit thinly sliced
• 2-3 strawberries sliced
• 1/2 cup mandarin orange slices
• 1/2 cup blueberries
• 1 mango or papaya thinly sliced and cup into small heart with a small cutter
• 1 kiwi peeled and sliced
• 1/2 banana
• about 10 raspberries

Instructions

• Set oven to 350F
• Mix the oats, nuts and seeds, coconut oil, sugar and vanilla together in a bowl until everything is thoroughly coated.
• Press the mixture into a greased 10-12" 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. Depending on your pan, you might not need all the mixture.
• 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.
• Spread the yogurt evenly over the cooled granola crust.
• Beginning at the outside edge, arrange the strawberries alternately with the starfruit slices. Insert mandarin orange slices in the spaces between.
• Next lay down a circle of halved blueberries. Follow with the mango hearts and raspberries.
• Arrange half moons of kiwi next, and fill in the center with banana slices, blueberries, and a raspberry.
• For best results, serve right away. Remove the sides of the tart pan so that you can slice your tart more easily. Use a sharp knife to cut through the crust and ease out your slices with a pie server.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Notes:

• For best results don’t add the yogurt and fruit to the crust until the last minute, and serve right away.
• Add a spritz of lemon juice to any fruit that tends to brown after cutting.

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