Lemon Blueberry Granola Breakfast Tart

• Vegetarian

• Produce

  • 1 cup Berries, Fresh

• Breakfast Foods

  • 1 Granola
  • 2 cups Medleys supergrains blueberry pecan granola, Real

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 pinch Salt

• Dairy

  • 3 tbsp Butter
  • 2 cups Greek yogurt

Found on confectionalism.com

Description

Ingredients

• 2 Cups Real Medleys SuperGrains Blueberry Pecan Granola
• 3 tablespoons butter, melted (or coconut oil, melted)
• 1 pinch of salt
• 1 tablespoon honey
• 2 cups Greek Yogurt, your flavor of choice (I folded in a teaspoon of lemon zest to Honey Greek Yogurt)
• 1 cup fresh berries
• additional granola for topping

Directions

• Preheat the oven at 350 degrees F.
• To make the crust, add the granola, butter (or coconut oil), salt, and honey to a food processor. Pulse the granola until the crumbs are the size of very small grains and begin to clump together.
• Pour the processed granola mixture into a non-stick 9 in tart pan. Press the granola mixture firmly down with a flat measuring cup and also up the sides.
• Bake the tart shell for 15 to 20 minutes, until golden brown.
• Remove the shell from the oven and allow to cool completely or overnight.
• Fill the tart shell with yogurt.
• Top each tart off with fresh berries and granola. Keep chilled or serve immediately.