Berry and Yogurt Slab Tart
  • 2/3cup coconut oil or unsalted buttermelted, plus more for pan
  • 1 3/4cups quick-cooking rolled oats
  • 1 1/4cups spelt flour or gluten-free all-purpose flour
  • 1/2cup dark brown sugar
  • 1/2tsp salt
  • wateras needed
  • 2cups plain skyrthick Greek yogurt, or thick coconut yogurt
  • 2Tbsp honey
  • 1tsp vanilla extract
  • 2cups berries such as sliced strawberriesraspberries, or a combination
  1. Preheat oven to 375 F. Line 9 x 13-inch pan with parchment paper, leaving an overhang for easy removal, and grease parchment with a bit of additional coconut oil. If you intend to transport and serve in the pan, simply grease pan with a bit of additional coconut oil.
  2. For crust, in large bowl, combine oats, flour, sugar, and salt; then stir in melted coconut oil to incorporate. The mixture should hold together when squished between your hands. Spelt flour tends to vary in absorbency, so water may be needed to bind crust; if this is the case, add water, 1 Tbsp at a time, until crust holds together tightly. Press crust firmly into prepared pan and bake for 20 to 30 minutes, until crust is dry to the touch and beginning to brown around edges. Remove from oven and cool completely in pan. If you intend to transport tart, leave cooled crust in pan for assembly and serving. Alternatively, using parchment paper, remove crust from pan and place on rectangular serving plate.
  3. For topping assembly, in medium bowl, whisk to combine skyr or yogurt, honey, and vanilla. Spread yogurt mixture over cooled crust, leaving a small border. Cover and chill in refrigerator until ready to serve, at least 1 hour and up to 3 hours—the time in the fridge makes for a softened crust that’s easier to cut and eat.
  4. When ready to enjoy, top with berries, slice, and serve.
Recipe Notes

Per serving: 234 calories; 4 g protein; 13 g total fat (11 g sat. fat); 28 g total carbohydrates (10 g sugars, 3 g fiber); 100 mg sodium