For the Yogurt Filling:

  • 1 – 1-1/three cups undeniable Greek yogurt Thick, full-fats works nice or use a non-dairy if wished( half yogurt and half softened cream cheese can also be substituted)
  • 1-2 tablespoons maple syrup or honey depending to your choice
  • 1 teaspoon pure vanilla extract

For the Crust:

  • 2 cups old school oats
  • three/four cup oat flour I used Bob’s Red Mill or you may make your personal**
  • three tablespoons coconut oil room temperature (melted butter may be substituted)
  • three/4 cup honey
  • 1 teaspoon pure vanilla extract
  • half of teaspoon ground cinnamon
  • 1/eight teaspoon salt

For the Fruit Topping: (sweeter, ripe fruit works first-class)

  • half cup blackberries
  • 1/2 cup raspberries
  • 1/3 cup mandarin oranges
  • 1 medium kiwi sliced
  • 2 big strawberries sliced
  • 1/3 cup blueberries
  • Plus some other culmination you want


  1. Preheat oven to 350 F.
  2. Grease a ten-inch cake pan with baking spray or line with parchment paper and set apart.
  3. In a massive bowl, integrate oats, oat flour, cinnamon, vanilla, and salt together. Add the honey and coconut oil and mix till dough is blended and sticks together. Use your fingers or a fork as needed.
  4. Spread the combination into organized pan and press down firmly with a spatula or the bottom of a pitcher cup.
  5. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool completely (area in the refrigerator or freezer to cool faster).
  6. Meanwhile, in a medium blending bowl, combine yogurt with honey and vanilla. Use an offset spatula to spread yogurt over cooled crust.
  7. Decorate along with your preferred mixture of fruit. Enjoy immediately or place within the refrigerator to chill and set.

Recipe Notes
*Can additionally use Vanilla Greek Yogurt if desired and reduce or leave out the honey and vanilla.
**all motive flour may go but use a touch bit less
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