The (in)credible science 

When you choose organic honey, like in Cascadian Farm’s Oats & Honey Granola, you’re supporting healthier bees! Organically managed honeybees have less environmental stress and better immune response than bees from conventional hives. Organic farmers keep toxic pesticides out of the environment to provide a safe haven where bees and other pollinators can thrive, leading to  50% higher pollinator diversity!

The Recipe

Chef Megan Mitchell’s delicious No Bake Fruit and Yogurt Granola Tart is versatile enough to eat for breakfast, brunch,  or dessert! Top the crunchy granola crust and creamy yogurt filling with seasonal fruit for a year-round classic.

Ingredients                                                                                                                                                        

For the filling:

2 cups whole milk yogurt

3 tbsp. orange blossom honey

1/2 tsp. ground cinnamon 

Pinch of fine sea salt

For the crust:

3 cups Cascadian Farm Oats & Honey Granola

1/2 cup creamy, no stir peanut butter

3 tbsp. orange blossom honey

2 tbsp. melted coconut oil

For the topping:

1 1/2 cups strawberries, thinly sliced

1 large yellow peach, thinly sliced

Orange blossom honey, for drizzling 

Mint leaves, for garnish

Option for topping:

Diced pineapple, sliced mango and flaked coconut

Blackberries, blueberries, raspberries and sliced strawberries

Figs, stewed apples and pears

Instructions

1. Line a fine mesh strainer with a paper towel and place over a medium bowl. Add the yogurt to the strainer and let sit for at least 30 minutes, up to 1 hour.

2. In a medium bowl add the granola along with the peanut butter, honey and coconut oil. Mix together then pour into a 10-inch fluted removable tart pan. Press firmly and evenly into the bottom of the pan. Place in the fridge for at least 1 hour. Keep refrigerated until needed. 

3. Discard the strained liquid from the yogurt. Scoop the yogurt into a clean bowl then add in the honey, cinnamon and salt. Whisk together until smooth and creamy.

4. When ready to assemble, carefully remove the crust from the tart shell and place on a plate or cake stand. Pour over the yogurt filling, leaving a 1-inch border for the crust. Top with the sliced fruit, a drizzle of honey and mint leaves for garnish. Slice into wedges and serve immediately. Keep chilled until ready to serve.