Fruit, Yogurt, and Granola Breakfast Tart

You can make the crust the day before, but once you put the yogurt on top, it's best to eat it sooner rather than later.
The yogurt will eventually make the granola a little soggy if left to sit too long.

Use sweetened or flavored yogurt if you don't like it plain, but the thick Greek style works best if you intend to slice your tart. You don't have to use a 10" tart pan if you don't have one, but it is recommended. Please keep in mind that if you use something smaller in diameter, you will have less space to create a pleasing arrangement of fruit.

Ingredients:

1 1/2 cups old fashioned oats
1 cup mixed chopped nuts and seeds ( almonds, pistachios, hazelnuts, walnuts, pumpkin seeds, sesame seeds)
5 Tablespoons butter, melted
1/4 cup honey
1 teaspoon vanilla extract
about 3 cups Greek yogurt
assorted sliced or whole fruit for topping

Directions:

Preheat the oven to 325F.

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

Press the mixture into a greased 10" tart pan with a removable bottom (or a pie plate). Use a measuring cup to help press the granola evenly across the pan and up the sides.

Bake for about 15 minutes, until lightly golden. Remove from the oven and let cool.

You can make the crust ahead if you want to and fill it the next morning just before serving. Fill the tart with Greek yogurt, and smooth out evenly.

Arrange the fruit on top and serve immediately.