Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oat and Yogurt Fruit Pizza Recipe

4.8 from 296 reviews
  • Author: Hannah
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Oat & Yogurt Fruit Pizza is a wholesome, colorful, and refreshing dessert or snack featuring a soft oatmeal cookie crust topped with a protein-rich Greek yogurt and peanut butter frosting, then adorned with fresh, vibrant fruits. Perfect for a nutritious treat that satisfies sweet cravings while offering fiber, protein, and healthy fats.

Ingredients

Scale

For Yogurt Peanut Butter Frosting:

  • 2 cups (16 oz) Greek yogurt
  • 2/3 cup peanut butter (or PB2 powdered peanut butter); may substitute other nut butter like almond, walnut, or cashew
  • 1 teaspoon vanilla extract
  • 3 tablespoons honey, or more to taste; may substitute other preferred sweetener

For Oatmeal Cookie Crust:

  • 1/3 cup grapeseed, vegetable, or coconut oil
  • 1/2 cup unsweetened applesauce
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups whole wheat pastry flour (or half white and half whole wheat flour)
  • 3/4 cup rolled oats (not instant)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 tablespoon flaxseed meal (optional)
  • 1/2 cup chopped walnuts (optional)

For Fresh Fruit:

  • Varied colors make a pretty presentation. Choose from sliced strawberries, kiwi, bananas; halved grapes or cherries; whole blueberries, raspberries, or blackberries; canned mandarin oranges or peach slices (drained & dried)

Instructions

  1. Make the frosting: In a medium bowl, combine the Greek yogurt, peanut butter, vanilla extract, and honey. Stir until the mixture is smooth and well blended. Taste and adjust sweetness by adding more honey if desired. Cover the bowl and refrigerate for at least 1 hour to chill and thicken the frosting.
  2. Prepare the cookie crust: Preheat your oven to 350°F (175°C). Line a 12-inch pizza pan with parchment paper, letting it extend about 1 inch beyond the pan edge on at least two sides for easy removal later. In a large bowl, whisk together the grapeseed oil, unsweetened applesauce, brown sugar, egg, and vanilla extract until smooth and combined. Add the whole wheat pastry flour, rolled oats, baking powder, salt, cinnamon, and flaxseed meal (if using). Stir with a wooden spoon until all ingredients are thoroughly mixed. Fold in chopped walnuts if desired. Transfer the dough to the center of the prepared pan and use the back of the spoon to spread it evenly to the edges. Bake for 15 minutes or until the edges begin to brown slightly and the center feels firm. Remove from oven and let cool in the pan on a cooling rack for 15 minutes. Use the parchment paper ’handles’ to lift the crust from the pan onto the cooling rack; cool completely. Once cooled, invert the crust onto a serving plate and peel off the parchment paper. Flip the crust over so the bottom is facing up.
  3. Frost and top with fruit: Spread the chilled yogurt peanut butter frosting evenly over the warmed crust, reaching all the way to the edges. Arrange your selection of fresh fruits artistically on top in concentric circles or any pattern you prefer, starting from the outer edge and working toward the center. Serve immediately for best texture, or chill up to 4 hours before serving to allow flavors to meld.
  4. Optional chocolate frosting variation: For a chocolate yogurt frosting, omit the peanut butter and add 1/4 cup unsweetened cocoa powder to the Greek yogurt along with the vanilla and honey. Stir until smooth and taste for sweetness, adding more honey if desired.
  5. Gluten-free option: Use certified gluten-free rolled oats and substitute gluten-free oat flour for the wheat flour in the crust recipe to make this recipe gluten-free.
  6. Make ahead tips: The cookie crust and yogurt frosting can be prepared up to 24 hours in advance. Bake and cool the crust, then cover and store at room temperature. Mix and chill the frosting in the refrigerator. Assemble the fruit pizza just before serving for optimal freshness.

Notes

  • For a dairy-free option, select a plant-based Greek-style yogurt.
  • You can substitute other nut butters such as almond, walnut, or cashew in the frosting.
  • Using parchment paper makes removing the crust easier and prevents sticking.
  • The fruit selection is flexible—use whatever fresh or canned fruits you prefer to create an appealing look and taste.
  • This recipe yields 12 servings, making it ideal for parties or family gatherings.
  • The crust can be stored at room temperature, but the assembled pizza is best eaten within 4 hours for freshness.
  • Adding flaxseed meal increases the fiber and omega-3 content.

Nutrition

  • Serving Size: 1 slice (1/12th pizza)
  • Calories: 210
  • Sugar: 14g
  • Sodium: 140mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 25mg

Find it online: https://cookesrecipes.com/oat-and-yogurt-fruit-pizza-recipe/