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Breakfast is the most important meal of the day, but somehow, it tends to be the easiest to overlook. Our friends at Pacific Pie Company in Portland helped us create a solution to our breakfast woes. These delicious breakfast pies are something you can prep ahead of time, and customize based on flavor and fruit preferences. With a crust built like a granola bar, these breakfast pies are full of fiber to fire up your digestive system. The fruit and yogurt toppings also provide a healthy dose of vitamins and protein to keep you satiated until lunchtime.

Yield: 8 personal pies, or one 9” pie

5 cups cereal of your choice (cornflakes, bran flakes, and Kashi cereals all work well)
1 cup nuts of your choice (pecans, almonds, walnuts, or hazelnuts)
8 tablespoons (1 stick) Tillamook Unsalted Butter, melted
6 tablespoons maple syrup
6 5.3oz cups of Tillamook Farmstyle Greek Yogurt, or 1 32oz container of Tillamook Farmstyle Greek Yogurt
2 ½ cups fresh fruit (raspberries, strawberries, blueberries, grapes, or pomegranate seeds)

*Special equipment needed:  Eight 4-inch round tart pans with removable bottoms or 1 9” round tart pan with removable bottom

1. Preheat oven to 350ºF

2. In the bowl of a food processor, pulse the cereal and nuts until combined (about 10 pulses).  Transfer to a large bowl and drizzle with the melted butter and maple syrup, tossing to combine. Press mixture into tart pan(s), distributing evenly onto bottom and up sides of pan.  It’s helpful to use the bottom of a metal measuring cup to press the crumb mixture firmly into the pan.

3. Place tart pan(s) on a baking sheet and bake for 8-10 minutes until fragrant and starting to brown.  Transfer to a wire rack and cool completely. (Cereal tart shells can be made up to 2 days in advance; once cooled put in a covered container and store at room temperature).

4. When ready to serve, remove tart shell from the pan and transfer to a serving plate.  Fill with yogurt and top with fruit.  Serve immediately.

Learn more about Pacific Pie Co. here:

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