Healthier Breakfast Fruit Pizza
Make breakfast or brunch extra special with this healthier breakfast fruit pizza! Not only is it topped with fresh fruit, but it’s loaded with protein and wholesome ingredients.
If you’ve followed along for some time now, you know that Life Made Simple isn’t a health food blog. However, I do post lots of gluten-free, dairy-free options, along with a few wholesome ones. Guys, I am a real person, and I’m conscious about what I eat. My family gobbles up everything you see on here, so you know that I mean it when I say: everything in moderation & balance is key. Now that our toddler is at the age where he can grab things from the fridge, off the counters and in the pantry, we try hard to keep it stocked with healthier snack options. We’ve really been enjoying all of the seasonal fruit, especially with granola and yogurt. That’s where this yummy breakfast fruit pizza comes in!!
I’m always on the hunt for a good brunch recipe, especially for Mother’s Day. I teamed up with Barlean’s and Stonyfield to create this pizza- it seemed like the perfect sweet treat! It’s packed with protein in the form of oats (did I mention it’s completely gluten-free?), cream cheese, and yogurt. Loaded with fiber and omega-3, and topped with all sorts of vitamins and nutrients thanks to all of that juicy fruit.
For the crust, I mixed up a combo of oat flour (made by blending old-fashioned oats into a flour-like powder), oats, baking soda, cinnamon, vanilla, egg, brown sugar, coconut oil and that lovely little blend of flax/chia/coconut pictured above (FYI: it’s perfect for baking with or blending into smoothies). I let the oats soak up the melted coconut oil (which by the way, is versatile, flavorless, non-hydrogenated, USDA organic, vegan, gluten free, and non-GMO!) and then pressed the mixture into the base of a springform pan. You could use a tart pan, a 13″ pizza pan, a round cake pan or a pie dish for this. So many options, don’t feel limited!
After baking the crust and letting it cool, I whipped up the yogurt/cream cheese mixture to spread over top. I used Stonyfield’s Whole Milk Plain Yogurt, however, their Whole Milk Greek Vanilla Bean would have been great too! I loved how light and creamy it made it, and the nice tartness it added. It paired perfectly with all of that fruit!
The only thing that was left to do was slice it up and enjoy it! And let me tell you, we did!! We’ll definitely be making this again, especially for holiday breakfasts, summer BBQ’s and special occasions. While it does still have a fair amount of added sugar to it, I would way rather eat a slice of this over a cinnamon roll, any day! It’s a slightly healthier option, one I absolutely love. Plus, it’s super easy and fun to make, something the whole family can enjoy! Happy baking!!
- For the crust:
- ¾ c. oat flour (about 1¼ c. of regular oats blended)
- ¾ c. old-fashioned oats
- 2 tbsp. Barlean's Flax Chia Coconut Blend
- ¾ tsp. baking soda
- ½ tsp. ground cinnamon
- ⅛ tsp. kosher sea salt
- ½ c. melted coconut oil
- ¼ c. light brown sugar
- 2 tsp. pure vanilla extract
- 1 egg
- For the cream:
- 1 (8 oz.) block ⅓ the fat cream cheese
- ⅓ c. Stonyfield Whole Milk Plain Yogurt
- 1 c. powdered sugar
- 1 tsp. vanilla extract
- For the fruit:
- 4 c. mixed fresh fruit, washed and sliced if needed
- Preheat oven to 350 degrees.
- In a medium mixing bowl whisk together the oat flour, oats, blend, baking soda, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, sugar, vanilla and egg. Pour the wet ingredients into the dry ingredients, stirring until combined. Cover and place in the freezer for 10 minutes to firm up.
- Press the dough into the bottom of a 9 to 13-inch round pan lined with parchment paper. It can be any pan you have! Place in the oven and bake for 10 minutes, remove and allow to cool.
- Meanwhile, in a medium size mixing bowl, using a stand mixer or hand mixer, beat the cream cheese until fluffy, about 1 minute, then add the yogurt, powdered sugar and vanilla and mix until smooth. Spread over the cooled crust, leaving about ½-inch border. Top with fresh fruit and serve immediately. The "pizza" is best eaten the day it is made.
-You can cut back on the powdered sugar to ½ cup for a less sweet topping.
Disclosure: I’m partnering with Barlean’s and Stonyfield as a member of their Clean Plate Club to bring you today’s recipe. I received this product for review, all opinions are my own. Thank you for helping me work with brands I love!