No-Bake Fruit & Granola Tart Will Make You A Spring Brunch Host Superstar

a slice of no bake fruit and granola breakfast tart topped with blueberries, blackberries, raspberries, and strawberries lifting out of the larger tart

Looking for a showstopping springtime brunch centerpiece? Crowned with an abundance of fresh berries, this no-bake breakfast tart is equally easy to make and stunning to look at. Hosting brunch has never been simpler.

The crust:
While most press-in crusts contain cookie crumbs, sugar, and melted butter, this version swaps in store-bought granola, honey, and coconut oil for the ultimate brunch vibe. Choose the most basic granola you can find: Anything labeled “honey and oat” will work well. Avoid varieties with extra nuts or dried fruit, or those labeled “protein” as these additives might result in a crust that’s too sticky or won’t hold together. Blitzing the ingredients together in the food processor is the quickest way to make the crust. If you don’t have one, you can bash the granola in a ziptop bag with a rolling pin before combining it with the coconut oil, honey, and salt in a medium bowl.

The filling:
The filling for this tart couldn’t be simpler: plain yogurt lightly sweetened with a little honey. Use the thickest Greek yogurt you can find, and make sure to buy full-fat: Low-fat yogurt won’t be thick enough to set firm and hold its shape when the tart is cut. I tested with Fage brand and found their 5% plain Greek yogurt to be the perfect texture.

If you want to prep ahead, the tart crust can be assembled the day before and refrigerated overnight. The yogurt and honey can be stirred together in advance and refrigerated, but avoid filling and topping the tart until just before serving. The yogurt will soften the crust as it sits on it, and after a few hours, you’ll end up with a yogurt parfait in a tart dish. It’ll still taste great, but it’ll be more of a spoonable breakfast trifle rather than a stunningly sliceable tart.

Did you try making this? Let us know how it went in the comments!

Yields: 8 servings

Prep Time: 10 mins

Total Time: 1 hour 30 mins



  • Cooking spray

  • 2 1/2 c.

    honey and oat granola (about 9 oz.)

  • 1/4 c.

    coconut oil, melted

  • 3 tbsp.


  • 1/4 tsp.

    kosher salt

Filling & Topping

  • 2 c.

    plain full-fat Greek yogurt

  • 1 tbsp.


  • 1/2 c.

    fresh blackberries

  • 1/2 c.

    fresh blueberries

  • 1/2 c.

    fresh raspberries

  • 1/2 c.

    fresh strawberries, stemmed, quartered



  1. Grease a 9" loose-bottomed tart pan with cooking spray. In a food processor, pulse granola, honey, oil, and salt until combined and mixture holds together when squeezed (do not overblitz).

  2. Pour mixture into prepared pan. Using the bottom of a measuring cup or back of a spoon, press mixture firmly and evenly into bottom and 1/2" up the sides of pan. Place pan on a baking sheet and refrigerate at least 1 hour or up to overnight.

  3. Make Ahead: Crust can be made 2 days ahead. If refrigerating overnight, wait until crust is firm, then tightly wrap pan with plastic wrap.

Filling & Topping

  1. In a large bowl, whisk yogurt and honey. Spread in chilled crust, using the back of a spoon or an offset spatula to smooth top.

  2. Decorate with fruit as desired and serve immediately.

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