This Healthy Fruit Tart doesn’t need to be baked! The tart shells are filled with vanilla Greek yogurt and topped with fresh fruit for a healthy, flavorful breakfast or snack.
Pair these Healthy Fruit Tarts with Breakfast Potatoes or a scrambled Egg Skillet.
author’s note
My Kids Begged for Dessert for Breakfast, So I Made This!
A sugar-cookie-style fruit tart piled high with berries has always been one of my family’s favorite treats. My kids love those bakery-style fruit tarts and for years they’ve tried to convince me they qualify as breakfast. “There’s fruit on top, Mom!” is an argument I’ve heard more than once.
I finally decided to meet them halfway.
Instead of giving in to the sugar-cookie crust, I created a version that actually could pass as breakfast. I started with the base from my Healthy Breakfast Cookies, tweaked the ingredients, and turned them into little tart shells. Once I filled them with vanilla Greek yogurt and topped them with fresh fruit, the result felt just as fun and colorful as a classic fruit tart—but with ingredients I felt good about serving first thing in the morning.
Now these Healthy Fruit Tarts are a regular in my kitchen. They’re quick, no-bake, and my kids think they’re getting dessert for breakfast, which feels like a win for everyone.
Healthy Fruit Tart Ingredients
- Creamy almond butter: I tested this recipe using Justin’s® almond butter. Some brands are more oily and some are drier; make sure to stir up the almond butter well before using.
- Honey: It helps with the consistency and also to sweeten the tart shells.
- Vanilla extract: This enhances the flavor of these Healthy Fruit Tarts.
- Salt: It enhances flavors and balances the sweetness of the honey.
- Rice Krispie® cereal: Just a bit of this cereal adds a nice crunch to the tart shells and bulks them up without adding a lot of calories.
- Old-fashioned oats: Make sure to use old-fashioned, but not quick or steel-cut oats. Not sure of the difference? Read up here!
Quick Tip
Oat flour: No need to buy specialty flour for this recipe; I make oat flour by blending regular old-fashioned oats in a blender (or pulse in a food processor). You’ll have oat flour in a minute or less.
Featured Comment
“I love these little tarts SO much! They’re my go to sweet tooth fix. I put my tart shells in mini silicone muffin cups for equal proportions and some extra character. Toddler and husband approved. Thanks for the awesome recipe!”
– Payton
How To Fill Healthy Fruit Tarts
- Greek yogurt: When you’ve made the tart shells, fill the centers with Greek yogurt. I highly recommend Greek Gods® honey vanilla yogurt—it is the best in these tart shells! I also like Yoplait® Whips coconut creme yogurt.
- Berries: My favorite fruit is fresh berries! Raspberries, sliced strawberries, blackberries, blueberries are all wonderful ways to top Healthy Fruit Tarts.
- Banana: Thinly sliced bananas are another favorite topping.
- Other fruit: Other fruits I’ve tried and loved include thinly sliced kiwi, fresh chopped apricots, and also thinly sliced peaches.
Quick Tips
- To avoid overflowing yogurt: fill the tart shells about 3/4th full; when you add berries on top, the yogurt spreads.
- Almond butter varies: The almond butter makes this recipe a little bit tricky; because almond butters vary so much (some are more oily/wet than others), you may have to modify the mixture. If the mixture is too wet or sticky, add a little more oat flour and if it’s too dry, add a little more honey or almond butter.
More Delicious Snack Ideas:
Healthy Fruit Tarts
Equipment
- Blender or food processor
Ingredients
- 1/2 cup + 1 tablespoon almond butter I like Justin’s Creamy Almond Butter, see note 1
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup Rice Krispies cereal
- 1/4 cup oat flour old-fashioned oats that have been blended in a blender
- 1/2 cup old-fashioned oats not quick, rolled, or steel-cut oats
- Vanilla Greek yogurt or another flavor; I recommend Greek God’s Honey Vanilla yogurt
- Fresh fruit such as raspberries, strawberries, blackberries, kiwi, banana, etc.; chopped or thinly sliced if needed
Instructions
- In a small bowl, stir together the almond butter and honey. Add vanilla extract and salt. Stir until smooth.
- Add old-fashioned oats to a blender or food processor. Pulse or blend until the oats resemble flour with no big chunks of oats. Remove from the blender and measure (measure after blending).
- Add Rice Krispies cereal, oat flour, and old-fashioned oats to the wet ingredients. Gently stir until combined and let stand to absorb the liquid and soften the oats for about 5–10 minutes. While it’s sitting, prep the fruit by washing and thoroughly drying (slice or chop as needed).
- If the mixture is too wet, add some more oat flour, and if it’s too dry, add a bit more almond butter or honey. Form balls with the dough, compressing the dough in your hand tightly. Once you have a ball shape, press your thumb in the middle of the ball and gently form a tart shell by pinching the edges of the shell. Place shells on a plate or tray lined with parchment (they’ll stick a little without the parchment paper).
- Fill tart shells up 3/4 full with yogurt and add berries or fresh fruit on top. If desired, drizzle a little extra honey, agave nectar, or pure maples syrup on top. Enjoy immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would 2-ingredient peanut butter, and regular flour work instead of almond butter and oat flour?
What do you mean by 2-ingredient peanut butter? Also for regular flour you might need a bit more because oat flour absorbs a lot more liquid. Also the flavor might be a little off (less of a nutty flavor) with regular flour.
They sound delicious! Can these be made the day before?
Thank you Sarah! Absolutely 🙂 Just make sure to cover them!
I made these for Easter. These came out well with some improvising. I had not added any oat flour and they just wouldn’t hold together when removed from the muffin tin. So I soaked 3 dates and then puréed them with a tbsp coconut oil and then added original recipe back in, pulsing again. They were much stickier then. I froze them for 20 min before removing from muffin tin. I made the shells two days before and will will them just before serving. I did taste one and they are great.
Oh yeah I bet they definitely didn’t hold without that oat flour!! But I’m glad you found something to use instead and they worked well for you 🙂 Thanks for the comment!
Wonderful…Made these or a teacher breakfast potluck before releasing for Christmas break and they were a hit! Easy to make, and the local grocery store had all the ingredients! I do something similar with peanut butter, oats, honey, and raisins rolled into balls to take on family trips or hunting trips! Thanks and glad I found your page!
Thank you so much for the comment Dave! So glad these were a hit! 🙂 Your snack balls for trips sound absolutely delicious!!
I would love to make these for our next event on Monday. However, the place doesn’t allow any nuts or peanuts. Any alternative ideas?
Hmm I haven’t ever tried anything else so I can’t say for sure, but I know some readers have substituted sunbutter in my recipes with success. I can’t vouch for the taste or if it will work, but perhaps an option. 🙂
What a brilliant idea! I am not a huge fan of breakfast, so I am always looking for options that are appealing to me, because I know how important it is for me to have it. These look amazing – will definitely be trying them with our own raspberries! Thanks! Yum!
These are beautiful Chelsea, love those shots of the berries, too! I can’t believe how healthy they are, so perfect for summer!! 🙂
I love no-bake treats and this looks so delicious especially with the yogurt filling 😉
Yay for summer fruit!! These little tarts look so darn good Chelsea! Have a great weekend!!
I LOVE that these are no bake and filled with my fav- Greek yogurt! Bring on the healthy, protein-packed dessert for breakfast! Pinned!