Breakfast Fruit Tart

These delectable fruit tarts have a no-bake crust. They make a festive brunch component for both adults and children!

Serving size

3 to 4 tarts

Makes

7

Ingredients

1 cup rolled oats

½ cup creamy peanut butter

2 tablespoons honey

½ cup rice krispies-type cereal

1 (5.3 ounces) container plain greek yogurt

½ teaspoon vanilla extract

¼ cup berries of your choice, cut into smaller pieces

Nutrition Info

Makes:Serving size: 3 to 4 tarts

Calories

498

Fat

24 g

Saturated Fat

5 g

Cholesterol

6 mg

Carbohydrates

57 g

Sugar

17 g

Fiber

7 g

Protein

20 g

Sodium

214 mg

Calcium

89 mg

Phosphorus

423 mg

Potassium

498 mg

Instructions

  1. Add the peanut butter and honey in a small bowl.  Mix together and set aside.
  2. Blend ½ cup of oats in a blender until it becomes flour and you have at least ¼ cup.
  3. Add the rice krispies to a separate mixing bowl, along with the oat flour and remaining oats.
  4. Combine the peanut butter mixture with the oat mixture with a wooden spoon. Mix until a dough-like consistency is formed.
  5. Form balls from the dough with your hands and press them into a muffin tin, pressing into the center to create an indent in the tart shell.
  6. Remove the tart shells carefully and set on a plate.
  7. Add vanilla extract and mix into the yogurt in a small mixing bowl.
  8. Fill the tart shells with the yogurt mixture.
  9. Add fruit decoratively on top of the yogurt. Enjoy!

 

Recipe contributed by FamilyCook Productions

When cooking for only one person, you can store the shells in a tin and fill them each morning – or for a snack, as needed. The shells can be stored for about 7 to 10 days, covered, in the refrigerator.