1. BREAKFAST GRANOLA FRUIT TART WITH GREEK YOGURT
1 1/2 cups old fashioned oats
1 cup walnuts finely chopped
1 tablespoon sesame seeds
5 tablespoons coconut oil melted
1/4 cup honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon ground
2 cups greek yogurt coconut yogurt, or almond yogurt
4 cups mixed fruit for topping, (strawberries, raspberries, blueberries, apples)
Pre-heat oven to 325°F.
Mix the oats, nuts, seeds, melted oil, honey, vanilla and cinnamon together in a bowl until thoroughly coated.
Press about 3 tablespoons of the mixture into 8 greased mini tart pans. Use the back of an oiled spoon to help press the granola evenly across the pan and up the sides.
Bake in the center rack of the oven for about 15 to 17 minutes, or until golden. Immediately after you remove the tart shells from the oven, use the back of the spoon to press down the centers of the crust to create more of an indentation, and push up the sides. The shell puffs up in the oven, so it helps to reshape the crust after it bakes while still hot. Allow to cool completely in the pan before removing. Use a small knife to gently release the sides of the crust, working around each side, then very carefully remove it from the pan, turning over if needed into your hand. The crust should be crisp on the sides and hold together, but will be delicate.
Fill each tart with 3 to 4 tablespoons yogurt, smooth out evenly. Arrange the fruit on top and serve immediately. The crust will become a little soggy if left to sit for too long.
1) The baked granola crusts can be stored for up to a day before in an airtight container.
2) You can make this tart in a large 10-inch tart pan with removable bottom. You may need up to 3 cups yogurt for the larger size. Use a thick Greek-style yogurt, or strained yogurt to make serving easier.
3) You can use any flavor yogurt you like. Add honey, maple syrup or vanilla to sweeten up plain yogurt if desired.
4) Butter can be substituted for coconut oil.
4) Pistachios, peanuts or almonds can be substituted for walnuts.
5) Maple syrup or agave syrup can be substituted for honey.
2. VANILLA GREEK YOGURT CHIA SEED PUDDING
¾ cup milk (whole cow's milk)
2 (5.3 oz.) containers of greek yogurt
2 Tbsp. pure maple syrup
1 tsp. vanilla extract
pinch of fine sea salt (about ⅛ tsp.)
¼ cup chia seeds
fresh berries, granola, toasted coconut flakes or sliced almonds, to serve
Add all ingredients except chia seeds to a medium bowl and whisk vigorously to combine. Add chia seeds and whisk to combine.
Cover the bowl with plastic wrap and refrigerate overnight. You want pudding-like consistency in the morning.
In the morning, give the pudding a good whisk to evenly distribute chia seeds that have settled on the bottom. Spoon into individual serving dish and enjoy chilled with desired toppings.
Leftovers keep covered in the fridge for 2-3 days. Serves 4 (1/2 cup serving size).
3. GREEK YOGURT BREAKFAST BARS
1 1/2 cups plain Greek yogurt
3 tbs maple syrup
1/2 cup granola
1/2 cup blueberries
3 to 4 strawberries, sliced
Line a baking sheet with parchment paper and set aside.
Mix Greek yogurt and syrup in a bowl until combined. Pour onto prepared baking sheet and spread into a thin layer. Top with granola, blueberries, and strawberries.
Cover the baking sheet with a piece of aluminum foil. Place in the freezer for two hours, or overnight, until the bark is fully frozen. Slice into desired squares. Serve immediately and keep stored in the freezer in an airtight container or bag.
If you find the bark to be too cold to eat, pull the bark out of the freezer a few minutes before you decide to serve it. The bark will soften and warm up quickly. Just be careful not to leave it out too long or the yogurt will become too soft again and not hold its shape.
4. BLUEBERRY OAT GREEK YOGURT MUFFINS
1 cup (120 g) all-purpose flour
1 cup (80 g) old fashioned rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 large egg
1 cup plain Greek yogurt
1/4 cup honey
2 Tbsp coconut palm sugar
1/4 cup unsweetened almond milk
2 tsp vanilla extract
1 cup blueberries, frozen or fresh
Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.
Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 Tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.