PB&J Breakfast Tart
 
Prep time
Cook time
Total time
 
The no-bake crust tastes like a peanut butter cookie! However, it’s filled with good-for-you ingredients like oats, buckwheat, peanut butter, peanuts, and flax and sweetened with just a touch of honey. The peanut butter filling is deliciously creamy and bursting with peanut butter flavor. It’s also packed with protein using Greek yogurt, peanut butter, and again just a touch of honey to sweeten. The chia jam on top is a fun way to customize the flavors to your personal preference! I used a homemade chia jam, but strawberry or blueberry jam would also be delicious. There’s also no need to turn on your oven to make this, and even with three layers it is NOT complicated or time-consuming to make!
Author:
Recipe type: Breakfast, Snack, Dessert
Cuisine: No-Bake
Serves: 8
Ingredients
  • Crust:
  • 1 ½ cups oats
  • ½ cup buckwheat
  • ½ cup peanut butter (or sub another nut/seed butter: cashew, almond, sunflower seed, etc.)
  • ¼ ground flax seed mixed with ½ cup water
  • ¼ cup honey
  • ½ cup peanuts (sub any other nut/seed)
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • Peanut Butter filling:
  • 1 cup plain Greek yogurt (I used a 2%)
  • ¼ cup peanut butter
  • 2 tablespoons honey (or pure maple syrup, as per original recipe)
  • ½ teaspoon pure vanilla extract
  • Jelly/Jam Topping:
  • Cherry Chia Jam
  • 2 cups cherries
  • 2 tablespoons pure maple syrup or honey
  • 2 tablespoons chia seeds
Instructions
  1. First, preheat oven to 350 degrees F. Toast oats and buckwheat on baking sheet for about 20 minutes, stirring once halfway through and keeping an eye to make sure it doesn’t burn.
  2. Mix ¼ cup ground flax meal with ½ cup water in small bowl and set aside to thicken and gel.
  3. Add toasted oats and buckwheat to a high-speed blender (I used my Vitamix) or a food processor and blend until a fine flour forms.
  4. Next, add peanut butter, ground flax and water mixture, honey, peanuts, cinnamon, salt, and vanilla extract to blender/food processor and process until a very thick dough forms. I ended up stirring the mixture with my hands to combine all the ingredients as it was VERY thick.
  5. Spread dough into a tart pan.
  6. For the peanut butter filling, simple stir Greek yogurt, peanut butter, honey, and vanilla extract in a bowl until smooth and combined. Spread over the dough in tart pan.
  7. Place in freezer to set. Then top with cherry (or any flavor!) chia jam. I keep this stored in the freezer, and let sit out at room temp to thaw for 10-15 minutes before eating. However, if eating within 24-48 hours, you can store in fridge. Enjoy!!
Recipe by Audra's Appetite at https://audrasappetite.com/pbj-breakfast-tart/