Fresh berry tart with blueberry yogurt is a nutritious and fun way to enjoy cereal for breakfast or as a treat.
Fresh fruit tarts are my weakness! Do you love fresh ripe berries and creamy filling? I was inspired to create a new fun breakfast recipe for my family and found the perfect way to incorporate our morning meal and dessert all into one. This blueberry yogurt tart with cereal crust is the ultimate mashup!
To inspire you to switch up your breakfast routine, I created a tasty pie crust with the cereal as the base. It’s so easy to make and a much more interesting way to start your day. Are you ready to hear the best part? Everything is NO BAKE! Yep, no stove or oven needed. In just one pan you’ve got a slice of sunshine packed with protein, fruit, fiber, nuts and whole grains in each bite.
There is nothing more important than starting the day with a wholesome meal. Cereal is a staple in our home, especially on those busy days when we are running out the door. The star of the show is the tender cereal crumb crust.
It’s a simple combination of cereal flakes, flaxseed for extra fiber, coconut oil to help bind the crust, and pure maple syrup for a hint of sweetness. Freezing the crust helps firm the mold, so it’s easier to slice once you fill and top with the other delicious ingredients.
Here’s an easy way to spruce up any yogurt! Create your own flavor by adding fresh fruit to plain Greek yogurt. This way you can add more healthy fruits and control the amount of sweetness.
For this recipe, I added just a touch of vanilla and maple syrup to balance the natural tartness of the yogurt. Stevia, honey or any other sweetener also works great. This customized creation is added straight into the tart for a luscious and creamy filling. The milk proteins and probiotics add extra nutrition to the dish, score!
Summer berries are so gorgeous and ripe at the market right now. I like a combination of juicy strawberries, blackberries, blueberries and raspberries to top on the tart. These berries are rich in antioxidants, vitamins, fibers, and phytonutrients. The more variety in the color of your fruits, the better!
Who would have known just how versatile cereal could be? Of course, a big bowl of cereal and cold milk is a traditional way to enjoy each spoonful, but now you’ve got a blueberry yogurt tart recipe to try! You can even make something savory like these crispy baked chicken tenders.
How does the tart shell stay together without baking?
Crumb crusts use a few ingredients and temperature to help it stay together. The ground cereal creates the structure for the crust, smaller particles make it easier to stick together which is why you want to achieve finer crumbs when processing the cereal. The maple syrup not only naturally sweetens the tart, but the stickiness also helps to bind the cereal together. The last magic ingredient is coconut oil. It’s melted first so it can be easily mixed into the crust, but once it gets to a temperature below 76 degrees F (24 degrees C), it becomes solid. The mixture of the crust ingredients once frozen before feeling creates a delicate shell to hold in the creamy yogurt and fruit.
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No-Bake Yogurt Tart with Cereal Crust
- 5 cups cereal
- 2 teaspoons flaxseed, ground
- ¼ cup maple syrup
- 5 tablespoons coconut oil, melted
- 2 cups greek yogurt, plain non-fat
- 2 cups blueberries
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 4 cups mixed berries, (strawberries, blackberries, blueberries, raspberries)
- 2 tablespoons almonds, sliced, toasted
- Add cereal to blender or food processor. Grind for a few seconds, until a fine powder, is formed, similar to cornmeal. You may have to work in two batches to fit the 5 cups of cereal.
- Add 2 cups of the ground cereal to a medium-sized bowl. Add flaxseed and maple syrup, stir to combine. Add melted coconut oil and stir to combine.
- Lightly spray the bottom of a 9-inch tart pan with a removable bottom. Add the crust to the pan a spread out evenly on the bottom and the sides, pressing down firmly. Transfer crust to the freezer as you prepare the filling.
- In a blender or food processor add yogurt, blueberries, vanilla and maple syrup. Puree until a smooth purple-colored mixture is achieved.
- Remove the crust from the freezer. Add as much filling the can fit into the crust. Spread evenly on the surface and freeze for 15 minutes to allow the crust and filling to set.
- Add desired fruit to the top of the tart and sprinkle with almonds, freeze for 5 minutes or refrigerate until ready to serve. Carefully remove the outside tart pan ring right before serving.
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