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.

Ingredients

Scale

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

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.
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.
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.

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.

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