Oat & Yogurt Fruit Pizza Recipe

If you’re looking for a fresh and wholesome treat that’s both fun to make and absolutely delicious, you’re going to adore this Oat & Yogurt Fruit Pizza Recipe. It’s my go-to when I need a crowd-pleaser that feels a bit indulgent but actually packs in some good-for-you ingredients. The combination of a soft oatmeal cookie crust, creamy peanut butter yogurt frosting, and vibrant fresh fruit toppings will surprise and delight your taste buds. Stick with me—I’ll share all my tips so you can nail it every time!

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Ingredients You’ll Need

This Oat & Yogurt Fruit Pizza Recipe features ingredients that come together beautifully to create layers of flavor and texture—from a tender oatmeal crust to a luscious, creamy frosting. I recommend shopping for fresh, seasonal fruit to make your pizza pop with color and taste.

• Greek yogurt: Thick and creamy, perfect for the frosting base; I choose plain to balance sweetness.
• Peanut butter: Adds a nutty richness—feel free to swap almond or cashew for variety.
• Honey: Natural sweetener that blends perfectly in the frosting; adjust to your taste.
• Oil (grapeseed, vegetable, or coconut): Keeps the crust moist without overpowering flavors.
• Applesauce: A great substitute for some oil to add moisture and a hint of fruitiness.
• Brown sugar: Adds depth and caramel notes to the cookie crust.
• Egg: Binds the crust ingredients together for perfect structure.
• Vanilla extract: Enhances the overall aroma and flavor in both frosting and crust.
• Whole wheat pastry flour: Gives a tender crumb with some wholesome fiber.
• Rolled oats: Not instant! They add that classic chewy texture to the crust.
• Baking powder, salt, cinnamon: Leavening and warming spices that round out the crust’s flavor.
• Flaxseed meal (optional): Adds a subtle nuttiness and extra fiber; bonus for nutrition.
• Chopped walnuts (optional): Provide crunch and earthy notes if you like texture contrast.
• Fresh fruit: Go for a mix of colors and textures—berries, kiwi, grapes, bananas all work wonders.

Variations

I love how versatile this Oat & Yogurt Fruit Pizza Recipe is—you can tweak it any way you want and it still shines. Here are some of my favorite ways to make it your own.

• Chocolate Yogurt Frosting: Swap out peanut butter for 1/4 cup unsweetened cocoa powder, and your pizza suddenly feels decadent yet still light.
• Gluten-Free Option: Use gluten-free rolled oats and gluten-free oat flour for the crust—my friends with sensitivities never thought it was missing anything!
• Nut-Free: Substitute sunflower seed butter or soy nut butter in the frosting for allergy-friendly versions.
• Seasonal Fruit: Change up the fruit toppings throughout the year—think peaches in summer, pears and pomegranate in fall.

How to Make Oat & Yogurt Fruit Pizza Recipe

Step 1: Whip Up the Peanut Butter Yogurt Frosting

This frosting is the star that brings creamy tang and richness to the pizza. In a medium bowl, simply mix the Greek yogurt, peanut butter, vanilla, and honey until smooth. I like to taste it here because sometimes the sweetness needs a little extra love—don’t be shy to add more honey if you like it sweeter. Cover and chill for at least an hour; this resting step thickens the frosting so it spreads beautifully without sliding off.

Step 2: Bake the Oatmeal Cookie Crust

Preheat your oven to 350°F and line a 12-inch pizza pan with parchment paper—don’t forget to leave an inch of overhang on a couple of sides; this makes lifting the crust a breeze later. In a large bowl, mix oil, applesauce, brown sugar, egg, and vanilla until smooth. Then add the flour, rolled oats, baking powder, salt, cinnamon, and optional flaxseed meal, stirring to combine. Fold in the walnuts if you’re using them.

Spread the dough evenly across the pan with the back of a spoon, making sure the edges reach right to the parchment. Bake for about 15 minutes, or until the edges turn golden and the center feels firm to the touch. Let it cool about 15 minutes in the pan, then use your parchment handles to lift it out onto a wire rack. Flip carefully onto your serving plate and peel off the parchment so you see the smooth cookie surface. This flipping trick is something I discovered after my first attempt had a lumpy bottom—trust me, it makes your pizza look flawless!

Step 3: Frost and Artfully Arrange the Fruit

With the crust fully cooled, spread the chilled yogurt frosting evenly all the way to the edges so every bite has that luscious cream. Now, the fun part—decorate your fruit pizza! I like to arrange the fruit in concentric circles, starting with larger slices like strawberries or kiwi on the outside and moving inward with smaller berries or grapes. This makes the pizza look like a colorful, edible work of art. You can serve immediately, but chilling it for up to 4 hours also lets the flavors meld beautifully.

How to Serve Oat & Yogurt Fruit Pizza Recipe

Garnishes

I usually sprinkle a handful of chopped fresh mint or a light dusting of toasted coconut flakes over the top—it adds a subtle freshness and texture kick. Sometimes, a drizzle of extra honey or a sprinkle of chia seeds rounds out the presentation beautifully. You’ll find these small touches really make the fruit pizza pop.

Side Dishes

This fruit pizza pairs beautifully with simple sides like a leafy green salad dressed with citrus vinaigrette, or even a cup of iced herbal tea for a refreshing combo. For brunch, I love serving it alongside scrambled eggs or light frittatas to balance the sweet.

Creative Ways to Present

For parties, I’ve made mini versions of this fruit pizza by using muffin tins as molds for individual crusts and dolloping frosting and fruit on each—super cute and perfectly portioned. Also, arranging fruit in theme colors or seasonal shapes, like hearts or stars, always gets compliments and makes it extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover fruit pizza covered with plastic wrap in the fridge; this keeps the yogurt frosting fresh and the crust soft. It’s best eaten within 24 hours because the fruit starts to release juices, which can make the crust a bit soggy after a day or so.

Freezing

I don’t recommend freezing the assembled pizza because the fruit and yogurt don’t thaw well, but you can freeze the baked cookie crust separately. Wrap it tightly in foil and place in a freezer bag for up to 3 months. When you want to enjoy it, just thaw at room temperature before frosting and adding fruit.

Reheating

If you do want a warm crust, gently reheat it in a low oven (around 300°F) for 5-7 minutes before frosting it. Just avoid overheating, so it doesn’t get too crispy or tough. I prefer it chilled, but sometimes warm crust is a cozy twist.

FAQs

Final Thoughts

This Oat & Yogurt Fruit Pizza Recipe has become one of my all-time favorites to make for family gatherings and quick healthy treats alike. It strikes that perfect balance of being nutritious, gorgeous, and downright tasty. I hope you enjoy making it as much as I do, and don’t be afraid to get creative with your toppings and variations. It’s a wonderful way to bring a little joy and color into your kitchen, and trust me—everyone will be asking for seconds!

Oat & Yogurt Fruit Pizza Recipe

4.6 from 70 reviews

• Author: Jessica
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Oat & Yogurt Fruit Pizza is a delightful and healthy treat featuring a whole wheat oatmeal cookie crust topped with creamy peanut butter Greek yogurt frosting and an assortment of fresh fruits. Perfect as a nutritious dessert or a fun breakfast, this recipe combines wholesome ingredients with vibrant fruit for a colorful and satisfying dish.

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Ingredients

For Yogurt Peanut Butter Frosting:

• 2 cups (16 oz) Greek yogurt
• 2/3 cup peanut butter (or PB2 powdered peanut butter); may substitute other nut butters like almond, walnut, or cashew
• 1 teaspoon vanilla extract
• 3 tablespoons honey, or more to taste; may substitute other preferred sweeteners

For Oatmeal Cookie Crust:

• 1/3 cup grapeseed, vegetable, or coconut oil
• 1/2 cup unsweetened applesauce
• 3/4 cup packed brown sugar
• 1 large egg
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups whole wheat pastry flour (or half white and half whole wheat flour)
• 3/4 cup rolled oats (not instant)
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 tablespoon flaxseed meal (optional)
• 1/2 cup chopped walnuts (optional)

For Fresh Fruit Topping:

• Sliced strawberries
• Sliced kiwi
• Sliced bananas
• Halved grapes or cherries
• Whole blueberries, raspberries, or blackberries
• Canned mandarin oranges or peach slices (drained & dried)

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Instructions

1. Make the Frosting: In a medium bowl, combine Greek yogurt, peanut butter, vanilla extract, and honey. Stir until the mixture is smooth and well combined. Taste and add more honey if desired for sweetness. Cover and chill the frosting in the refrigerator for at least 1 hour to thicken and meld flavors.
2. Make the Cookie Crust: Preheat your oven to 350°F (175°C). Line a 12-inch pizza pan with parchment paper, leaving about 1 inch of overhang on at least two sides for easy removal. In a large bowl, whisk together the oil, unsweetened applesauce, brown sugar, egg, and vanilla extract until smooth. Add the whole wheat pastry flour, rolled oats, baking powder, salt, cinnamon, and flaxseed meal if using; stir with a wooden spoon until the dough is well incorporated. Fold in chopped walnuts if desired. Spread the dough evenly in the prepared pan using the back of the spoon, covering the entire surface. Bake for about 15 minutes until the edges are slightly browned and the center feels firm to the touch. Remove from oven and let cool in the pan on a cooling rack for 15 minutes. Using the parchment paper handles, lift the crust out of the pan and cool completely on the rack. Once cooled, invert the crust onto a serving plate and carefully peel off the parchment paper. Flip the crust over to have a smooth surface for frosting.
3. Frost and Top with Fruit: Spread the chilled yogurt peanut butter frosting evenly over the cooled cookie crust, all the way to the edges. Arrange the fresh fruit toppings in concentric circles starting from the outer edge working towards the center for a visually appealing presentation. Serve immediately or refrigerate and chill for up to 4 hours before serving to allow flavors to meld and the frosting to set.

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Notes

• For a chocolate variation, omit the peanut butter in the frosting and add 1/4 cup unsweetened cocoa powder; mix until smooth and adjust honey to taste.
• To make this recipe gluten-free, use gluten-free rolled oats and substitute gluten-free oat flour in place of the wheat flour.
• You can prepare the crust and frosting up to 24 hours in advance. Store the baked crust at room temperature covered, and keep the frosting refrigerated. Assemble with fruit just before serving.
• Choose a variety of colorful fresh fruits for the topping to create an attractive presentation and balanced flavor.
• If you prefer a vegan version, substitute the egg in the crust with a flax egg and use plant-based yogurt.

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Nutrition

• Serving Size: 1 slice (1/12 of pizza)
• Calories: 210
• Sugar: 14g
• Sodium: 110mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 25mg