Ingredients

The following ingredients have 4 Servings
  • 2 cups gluten-free old fashioned oats (, (use coconut flakes for low carb / keto / paleo))
  • 3/4 cup gluten-free oat flour (, (use almond flour for low carb / keto / paleo))
  • 3 Tablespoons coconut oil (, room temperature (melted butter can be substituted if desired))
  • 1/2 - 2/3 cup coconut flower nectar syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 - 1-1/3 cups dairy-free plain yogurt
  • 1-2 tablespoons coconut flower nectar syrup
  • 1 teaspoon pure vanilla extract
  • 6 blackberries
  • 1/3 cup raspberries
  • 3/4 cup sliced strawberries
  • 1/2 cup blueberries

Instruction

  • Preheat oven to 350 F.
  • Grease a 10-inch cake pan with baking spray or line with parchment paper and set aside.
  • In a large bowl, combine oats, oat flour, cinnamon, vanilla, and salt together. Add the honey and coconut oil and mix until dough is combined and sticks together. Use your hands or a fork as needed.
  • Spread the mixture into prepared pan and press down firmly with a spatula or the bottom of a glass cup.Bake in preheated oven for 10 minutes. Remove from oven and allow to cool completely (place in the refrigerator or freezer to cool faster).
  • Meanwhile, in a medium mixing bowl, combine yogurt with honey and vanilla. Use an offset spatula to spread yogurt over cooled crust.
  • Decorate with fresh berries. Enjoy immediately or place in the fridge to cool and set.