Ingredients
CRUST
Cooking spray
2 1/2 c. honey and oat granola (about 9 oz.)
1/4 c. coconut oil, melted
3 tbsp. honey
1/4 tsp. kosher salt
FILLING & TOPPING
2 c. plain full-fat Greek yogurt
1 tbsp. honey
1/2 c. fresh blackberries
1/2 c. fresh blueberries
1/2 c. fresh raspberries
1/2 c. fresh strawberries, stemmed, quartered
How to:
Grease a 9″ loose-bottomed tart pan with cooking spray. In a food processor, pulse granola, oil, honey, and salt until combined and mixture holds together when squeezed (do not overblitz).
Pour mixture into prepared pan. Using the bottom of a measuring cup or back of a spoon, press mixture firmly and evenly into bottom and 1/2″ up sides of pan. Place pan on a baking sheet and refrigerate at least 1 hour or up to overnight.
Make Ahead: Crust can be made 2 days ahead. If refrigerating overnight, wait until crust is firm, then tightly wrap pan with plastic wrap.
FILLING & TOPPING
In a large bowl, whisk yogurt and honey. Spread in chilled crust, using the back of a spoon or an offset spatula to smooth top.
Decorate with fruit as desired and serve immediately.