Shreds

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Cheezecake

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Greek Yogurt

Dairy-Free Dressings

Sauce

Jalapeño Havarti Style

Fire-Roasted Vegetable

Mushroom & Roasted Garlic

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Breakfast Tart

Ingredients

5 cups granola of your choice
2 tsp ground chia
1/4 cup Agave
5 tbsp melted coconut oil
4 Daiya Blueberry Greek Yogurt Alternative
1 tsp natural vanilla extract
2 tbsp ground chia
4 cups Mixed Berries

Instructions

Add granola to a blender or food processor. Grind until a medium to fine powder is formed. You may need to work in 2 batches to properly process.

Add granola crumbs to a bowl, add 2 tsp of ground chia, agave and melted coconut oil to bowl. Mix until well combined.

Press the crust mixture into a tart pan. Bake at 350 degrees until lightly browned approximately 7-10 minutes. Let cool completly after cooking before adding the filling.

To make the filling, combine in a medium sized bowl Daiya Blueberry Greek Yogurt Alternative, natural vanilla extract and 2 tbsp of ground chia.

Fill to cooled crust with the Blueberry filling and top with mixed berries. Store in refridgerator until ready to serve. Carefully remove the outside tart pan before serving. Slice and Enjoy!

Tips for cooking with Daiya

30 min

Total Time

20 min

Prep Time

10 min

Cook Time

Servings