Apple Oat Tart with Roasted Apples

This apple oat tart pairs a banana-yogurt oat base with brown sugar roasted apples for a warm breakfast centerpiece.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings slices

Calories 180

Equipment

1 Oven for baking the oat base at 350°F and roasting the fruit at 400°F
1 set Measuring Cups and Spoons for measuring the oat base and roasted-fruit ingredients
2 Mixing Bowls for mixing the dry and wet mixtures separately and tossing the fruit after one bowl is free
1 Whisk for evenly combining the dry ingredients and wet mixture
1 Fork for mashing the ripe banana
1 Silicone Spatula for folding the dry mixture into the wet mixture and scraping the bowls
1 9-inch Round Pan for baking the oat tart base
1 Baking Sheet for roasting the fruit wedges in a single layer
1 sheet Parchment Paper for lining the baking sheet before roasting the fruit
1 Cutting Board for cutting the apples or pears into wedges
1 Chef's Knife for cutting the apples or pears into wedges
1 pair Oven Mitts for handling the hot baking pan and baking sheet
1 Food Storage Container for storing leftover tart for up to 3 days

Preheat the oven to 350°F and grease a 9-inch round baking pan.
In a mixing bowl, whisk together the rolled oats, sugar, baking powder, cinnamon, and kosher salt.
2 cups rolled oats, 2 tablespoons sugar, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon kosher salt
In a second mixing bowl, combine the milk, plain Greek yogurt, egg, mashed ripe banana, and pure vanilla extract. Add the dry mixture to the wet mixture and stir until evenly moistened.
1/2 cup milk, 1/2 cup plain Greek yogurt, 1 egg, 1 ripe banana, 1 teaspoon pure vanilla extract
Spread the mixture evenly in the prepared pan and bake for 30 to 35 minutes.

While the oat base bakes, cut the apples into wedges and toss them with the brown sugar. Spread the coated wedges in a single layer on a parchment-lined baking sheet.
2 apples, 1/4 cup brown sugar
When the oat base comes out of the oven, increase the oven temperature to 400°F. Roast the fruit for 30 minutes.
Arrange the roasted fruit over the baked oat base and serve. Pears may be used in place of the apples.

Use apples or pears for the roasted topping. Store leftover tart in a container for up to 3 days.