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I firmly believe in dessert. Whether it’s fruit or chocolate I always crave something sweet after meals. You could say it’s an addiction, but I’ve never gotten past the denial stage of addiction recovery so it’s probably never gonna change.
Lately since my workouts have been longer, I’ve been craving heavy sweets less and less. So to still satisfy my sweet tooth I came up with a light, fresh tart recipe using yogurt, in-season fruits and Quaker®. Sometimes I eat a bit at breakfast, sometimes after dinner. Or both…
Here I picked up some Quaker® Oatmeal Squares at Walmart to use for the crust but Quaker® Life cereal would work well too.
Tip: set aside the amount you need for the crust right away. I almost ran out because I kept snacking on them! But then I am a chronic muncher. Hubby constantly needs to take my snacks away so that I don’t eat myself into a stomachache >.<
On top I used the Quaker® Simply Granola but can also recommend the Quaker® Real Medleys, those are yum-o.
And disclaimer: hubby’s not a big fan of cranberries, they are too tart for him. If you are like hubby, use a different berry! As for me, I like tart.
Cranberry Orange Granola Tart
Makes one 9-inch tart
- 1-1/2 cups Quaker brown sugar square crumbs (process about 3-1/2 cups worth of cereal)
- 1/4 cup brown sugar, packed
- 7 Tbsp butter, melted
- 1 cup non-fat plain yogurt
- 1/2 tsp vanilla
- 3 Tbsp granulated sugar
- zest and juice of 1 small orange
- 2 eggs
- 1/2-1 cup fresh cranberries
- Quaker oat honey almond granola
For the crust:
Preheat oven to 325F.
Whisk together the Quaker square crumbs and brown sugar. Add the butter and mix until completely moistened. Take the time to press firmly into your tart pan (you may have some left over) and bake 8-10 minutes until just slightly golden around the edges. Let cool completely. Change oven temperature to 350F.
For the filling:
Whisk together the yogurt, vanilla, sugar, orange zest and juice, and eggs.
Place the cranberries on the bottom of your cooled crust, and pour the filling over top of them. Bake for 45-50 minutes until set. Let cool completely. Refrigerate if not eating right away, and top with a handful of granola before serving.
Filling recipe adapted from HERE.