Pie for breakfast!!
And it’s not even THANKSGIVING.
Who. Are. We.
I have to say….I like this new crazy c’est-la-vie side of us.
In all fairness, I would never turn down pie at any hour of any day. That’s just not really my style.
But it definitely helps make its case when it’s full of HEALTH.
Yes, HEALTHY.PIE. Not even a little bit of an oxymoron.
With a crust full of dates and granola and a filling of choose-your-own-adventure Greek yogurt and fruit, I’m pretty sure not eating it for breakfast would be illegal in some states and certainly in my apartment.
What’s even MORE fun is that if you make this in mini tart pans, you get to tell everyone you eat WHOLE PIES for breakfast and can still fit into your skinny jeans. And then you actually do get to eat the pies. I love that.
Now, I have to give some of the credit for these gems to The Recipe Redux. Our challenge for this month was to make our favorite pies, but BETTER for us. Done and done.
- 15 pitted dates
- 1½ cups granola
- 2 cups honey or vanilla Greek yogurt
- 1 pint blueberries
- ½ cup pomegranate arils
- Soak the dates in warm water for 10 minutes. Drain and cut in half.
- In the bowl of a food processor, pulse together the dates and granola until they start to come together.
- Press the date and granola mixture into 9-inch tart pan or four individual sized tart pans. Fill with yogurt and top with blueberries and pomegranate arils. Refrigerate until ready to eat.
More fruity tarts!
From Around the Web:
Balsamic Cherry Galette from Broma Bakery
Frozen Raspberry Mousse Tart from All Day I Dream About Food
Raspberry Custard Pie from A Kitchen Addiction
Blueberry Tarts with Lemon Mascarpone Cream from Delightful E Made
No Bake Mini Key Lime Pies from Spoonful of Flavor