Healthy Fruit and Yogurt Tart

This healthy dessert/snack works as an afternoon pick-me-up or reward for a successful writing sprint. The fun part is decorating the tart with strawberries and blueberries in creative, decorative patterns!

Ingredients

Oatmeal Cookie Crust:

1 ¾ cups old fashioned oats

3 tablespoons maple syrup

¼ cup white flour

½ teaspoon cinnamon

5 tablespoons canola Oil

½ teaspoon salt

Filling:

1 ½ cups Greek yogurt (I prefer Chobani)

¼ cup or to taste maple syrup

1 teaspoon vanilla extract

Erythritol (optional) * You can buy erythritol on Amazon here.

Topping:

Strawberries

Blueberries

* This recipe was adapted from saltedplains.com Gluten-Free Apple Tart with Oatmeal Cookie Crust

Directions

Oatmeal Crust

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with removable bottom with cooking spray.

2. In the bowl of a food processor, and oats, flour, salt, and cinnamon. Pulse into a chunky meal. While pulsing, add maple syrup followed by canola oil, just until mixture comes together, stop adding as needed.

Transfer to prepared tart pan. Press mixture evenly into the pan.

3. Bake for 12 to 15 minutes, or until crust is light brown and golden. Allow to cool on wire rack.

Yogurt Filling

1. Combine Greek yogurt, maple syrup, vanilla extract and erythritol to taste. Stir until smooth and creamy.

Assemble

1. Add yogurt mixture to oatmeal crust and spread evenly into the tart.

2. Slice strawberries lengthwise and arrange into a decorative pattern on top of yogurt – use blueberries to decorate as well.

3. Refrigerate tart and allow to cool for at least 1 hour before serving. Enjoy!

*Store in refrigerator for 2-3 days.