This post is written in partnership with siggi’s dairy.Thanks for supporting projects that make Nutrition Happen!
Need a new easy breakfast idea? Say hello to these simple breakfast tarts, made with siggi’s 4% touch of honey yogurt.
Swapping in a creamy yogurt like siggi’s 4% as a filling is ideal for these breakfast tarts. You’ll get both the delicious flavors and textures of a tart that’s traditionally more dessert-like, but with lower sugar and higher protein. Plus, it’s naturally sweetened with organic honey and nothing else.
I used 4-inch tart pans to make the shape of the oatmeal crusts, but these can also be made into a one large tart or several mini ones using a mini muffin pan. Serving the smaller versions would make these a fun option if you’re looking for healthy dessert or brunch bite for your holiday parties! The crusts can be made ahead of time and assembled just prior to serving-keeping holiday party prep simple and stress free!
The combination of butternut squash, pomegranate and pecan is one of my favorite fall to winter food flavors. If you haven’t already tried blending squash puree’ with yogurt, now is the time – it’s an easy way to boost vitamin A and fiber in any recipe!
HONEY BUTTERNUT SQUASH BREAKFAST TARTS
INGREDIENTS
GRANOLA CRUST
- 2 cups rolled oats
- 1 cup sliced almonds
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- pinch of salt
BUTTERNUT SQUASH FILLING
- 1 cup siggi’s 4% Touch of Honey yogurt
- 1/2 cup butternut squash puree
- 1/4 cup fresh pomegranate seeds
- 1/4 cup fresh mint
- 3 tbsp crushed pistachios (or pecans)
INSTRUCTIONS
- Preheat oven to 375 degrees.
- In a food processor, add in rolled oats and almonds – pulse until crumbly.
- Next, add coconut oil, maple syrup, vanilla extract, and salt. Pulse again for about 1 minute until a dough forms.
- Press your dough into six (6) mini 4-inch tart pans (or 1 large large tart pan) firmly, until it covers the bottom of the pans, about 1/2 inch thick.
- Place your tart crusts in the oven for 15-17 minutes, or until golden brown.
- Remove and let cool.
- In a separate bowl, combine siggi’s 4% Touch of Honey yogurt with butternut squash puree until smooth.
- Using a spatula, spread the yogurt evenly on top of the tarts. If making ahead, keep the crusts and yogurt mixture separate until just prior to serving.
- Top with pomegranate seeds, mint, and pecans. Serve immediately.
