Why You’ll Love This Recipe
This recipe is easy to make, requires no baking, and uses simple, healthy ingredients. It’s naturally sweetened, rich in protein and fiber, and customizable to fit your taste. The creamy yogurt filling is balanced by a crunchy crust and juicy fresh kiwi, making it a perfect breakfast, brunch centerpiece, or healthy snack. It’s also kid-friendly and great for prepping ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Rolled oats
- Almonds or walnuts
- Medjool dates (pitted)
- Coconut oil or nut butter
- Greek yogurt or plant-based yogurt
- Honey or maple syrup
- Vanilla extract
- Fresh ripe kiwis, peeled and sliced
- Optional toppings: granola, berries, chia seeds, shredded coconut
Directions
- In a food processor, combine oats, nuts, and dates. Blend until the mixture is fine and sticky.
- Add coconut oil or nut butter and pulse until well combined.
- Press the crust mixture into the bottom of a pie dish or tart pan to form an even layer. Chill in the refrigerator for 20–30 minutes to set.
- In a bowl, mix Greek yogurt with honey (or maple syrup) and vanilla extract until smooth.
- Spread the yogurt mixture evenly over the chilled crust.
- Arrange kiwi slices in a decorative pattern on top. Add any optional toppings as desired.
- Chill for another 30 minutes before serving to allow the pie to firm up. Slice and serve cold.
Servings and timing
This recipe makes 6–8 servings.
Preparation time: 20 minutes
Chilling time: 1 hour (total)
Total time: 1 hour 20 minutes
Variations
- Use a mix of fruits like strawberries, blueberries, and mango with the kiwi.
- Add cinnamon or lemon zest to the crust or yogurt for extra flavor.
- Use granola instead of oats and nuts for a quicker crust.
- Make individual mini pies in small ramekins or jars.
- Swap out the nuts for sunflower seeds for a nut-free version.
Storage/Reheating
Store the pie covered in the refrigerator for up to 3 days.
For the best texture, keep fruit toppings fresh and avoid freezing.
This recipe does not require reheating—serve chilled for the best experience.
FAQs
Can I make this pie ahead of time?
Yes, it’s great for meal prep. Assemble it the night before and chill until ready to serve.
Is this breakfast pie gluten-free?
Yes, if you use certified gluten-free oats.
Can I make it dairy-free?
Absolutely—just use a plant-based yogurt like coconut or almond yogurt.
What kind of yogurt works best?
Thick Greek yogurt or any unsweetened, creamy plant-based alternative works best.
Can I bake the crust instead of chilling it?
You can bake it at 350°F (175°C) for 10–12 minutes for a firmer, toasted crust.
What can I use instead of dates?
Try dried figs, raisins, or add a spoonful of maple syrup for stickiness.
Will the crust hold together well?
Yes, especially if it’s well chilled. Press it firmly into the pan to help it set.
Can I freeze this pie?
Freezing is not recommended, as the yogurt and fruit texture will change after thawing.
How do I prevent the kiwi from making the yogurt watery?
Pat kiwi slices dry before placing them on top and add them right before serving if storing for later.
Can I use flavored yogurt?
Yes, but check for added sugars. Unsweetened varieties give you more control over sweetness.
Conclusion
Healthy breakfast pie with yogurt and kiwi is a delightful way to start your day. It’s nourishing, naturally sweet, and full of flavor and texture—from the crunchy crust to the creamy yogurt and juicy kiwi. Whether you’re hosting a brunch or prepping your week’s breakfasts, this no-bake pie is an easy, eye-catching, and wholesome choice that’s sure to become a favorite.
PrintHealthy Breakfast Pie with Yogurt and Kiwi
Healthy breakfast pie with yogurt and kiwi is a refreshing, no-bake morning dish featuring a naturally sweetened oat and nut crust, creamy yogurt filling, and fresh kiwi topping. It’s nutritious, visually stunning, and perfect for breakfast or brunch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6–8 servings
- Category: Breakfast
- Method: No-Bake
- Cuisine: Global
- Diet: Vegetarian
Ingredients
- 1 cup rolled oats
- 1/2 cup almonds or walnuts
- 6 Medjool dates, pitted
- 2 tbsp coconut oil or nut butter
- 1 1/2 cups Greek yogurt or plant-based yogurt
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract
- 2–3 fresh ripe kiwis, peeled and sliced
- Optional toppings: granola, berries, chia seeds, shredded coconut
Instructions
- In a food processor, blend oats, nuts, and dates until the mixture is fine and sticky.
- Add coconut oil or nut butter and pulse again until well combined.
- Press the crust mixture evenly into the bottom of a pie dish or tart pan. Chill in the refrigerator for 20–30 minutes.
- In a bowl, mix Greek yogurt with honey (or maple syrup) and vanilla extract until smooth.
- Spread the yogurt mixture over the chilled crust in an even layer.
- Top with sliced kiwi arranged in a decorative pattern. Add optional toppings if desired.
- Chill for another 30 minutes before serving. Slice and enjoy cold.
Notes
- Use certified gluten-free oats for a gluten-free version.
- Press crust mixture firmly into the pan for best results.
- Add fruit toppings just before serving for freshest appearance.
- Use a mix of fruits for added color and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
