Granola & Yogurt Breakfast Tart

It’s yummy, and in this case, healthy and beautiful too!

Suzy Robertson shares a healthy and special Christmas breakfast.
Granola & Greek Yogurt Breakfast Tart
1 1/2 cup old fashioned oats
1 cup mixed chopped nuts and seeds (I used almonds, pistachios, walnuts, pumpkin seeds, sesame seeds)
1/3 c. coconut oil, melted
1/4 cup honey
1 tsp vanilla extract
About 3 cups Greek yogurt, coconut yogurt, or almond yogurt
Assorted sliced or whole fruit for topping (berries-strawberries, blueberries, blackberries) bananas, mandarin oranges, etc.

1. Set oven to 325F

2. Mix the oats, nuts and seeds, melted butter, honey and vanilla together in a bowl until everything is thoroughly coated.

3. Press the mixture into a greased 9″ tart pan with a removable bottom (or a pie/cake plate). Use a measuring cup to help press the granola evenly across the pan and up the sides.

4. Bake for about 15-20 minutes, until lightly golden. Let cool. You can make the crust ahead if you want to and fill it the next morning just before serving.

5. Fill the tart with Greek yogurt, and smooth out evenly.

6. Arrange the fruit on top.

7. Serve immediately.
Sundried Tomato, Spinach and Quinoa Egg Muffins
3 eggs, large
1 ½ c. egg whites
3 Tbls. Ground flax seeds
1/2 c. feta cheese, crumbled
1 ½ tsp. onion powder
1 ½ tsp. garlic powder
½ tsp. sea salt
½ tsp. black pepper
1 c. cooked quinoa

2 handfuls spinach, coarsely chopped

½ c. sundried tomatoes, packed in oil/water, drained & chopped
Cooking spray & muffin liners

1. Preheat oven to 350 degrees F. Place muffin liners in a 12 cup muffin tin and spray liners generously with cooking spray. You could also use silicone muffin cups or baking pans for easy release. Do not bake the egg mixture directly in the muffin liners without spraying them first because they WILL stick!

2. In a large mixing bowl, whish egg whites and eggs for 30 seconds. Add chia seeds, feta cheese, onion & garlic powder, salt and pepper. Whisk to combine. Add cooked quinoa, spinach, sundried tomatoes and mix. Fill each muffin with egg mixture ¾ full. If you have extra misture, bake in additional ramekins but do not overfill. Bake for 20 minutes, remove from the oven and let cook for about 10 minutes. Using a rubber spatula, loosen the egg muffins from the muffin tin and slide onto a platter. Serve warm.

3. Optional toppings: salsa, Red Hot sauce, pesto, ketchup or balsamic glaze. It’s even fun to mix ketchup and balsamic glaze together for a different topping. Enjoy!

Storage instructions: Refrigerate in an airtight container for up to 5 days. Reheat in microwave for easy breakfast on-the-go or a snack. Freeze in an airtight container for up to 3 months. Heat in microwave for reheating.

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