Greek Yogurt Breakfast Tart

So another season of The Biggest Loser has started, and that always gives me a burst of motivation.


Biggest Loser night used to be a ritual for me in college. I would go get dinner from Chick-Fil-A (the only night of the week I would get fast food), then hunker down and watch the first hour. By the time the second hour and eliminations started, I was face-deep into a pint of Ben & Jerry’s. Nice, right?


“Look at them run! Gosh they sweat a lot! Holy cow, he lost 20 pounds in a week! Darn it, my fries are gone!”


Needless to say, things have changed a bit since then. I still glue myself to the TV as soon as Biggest Loser comes on, but it’s usually over a healthy dinner of steamed veggies and baked fish.


In my min, Jillian yells at me during my workouts. “Keep moving Melissa! Or get out of my gym!”


Love her. Such a sweet lady.


Well, if you’re just starting your health kick for the year or if you’ve been on that train for awhile now, you probably know that starting your day off with a healthy, protein-packed breakfast is essential. And if it looks beautiful too? Bonus points!


This recipe is great if you’re preparing breakfast in advance for yourself (prepare for success!) or if you’re planning a lovely, healthy weekend brunch! It’s sure to impress any guest (or Instagram follower if you’re dining solo).


Greek Yogurt Breakfast Tart

(makes 8 servings)

1 ½ cups crushed cornflakes (about 5 cups, whole)

¼ cup coconut oil, melted

1 Tbs. granulated Stevia

½ tsp. cinnamon

1 envelope unflavored gelatin

¼ cup water

1 ¼ cups plain Greek yogurt (I use Chobani nonfat)

½ cup unsweetened almond milk

¼ cup honey

1 tsp. vanilla

2 small oranges

¼ cup no-sugar orange marmalade

First prepare your cornflake crust...

First prepare your cornflake crust…

~Preheat oven to 375 degrees F. Set out a large rectangular (14x5x1” or 11x8x1”) OR 4 3-4” tart pans (if you are planning a couples brunch or breakfast, this is a fun sharing option).

~Combine the crushed cornflakes, melted coconut oil, and cinnamon. Then press the mixture into the bottom and up the sides of your tart pan. Bake for 8-10 minutes or until golden brown. Let cool on a wire rack.

~Meanwhile, in a medium-sized microwave-safe bowl, sprinkle the gelatin over the water. Let stand several minutes to soften. Then microwave for 20 seconds, stirring twice.

~In a large bowl, combine the yogurt, milk, honey, and vanilla. Whisk in the dissolved gelatin. Pour the mixture into the prepared crust (or crusts).

~Let chill in the fridge for 4-24 hours before serving. To serve, peel the oranges and slice them very thin. Lay the orange slices over the top of the tart. Then, microwave the marmalade for 20 seconds to thin it, and pour it over the top of the tart. Remove the tart from the pan (if you’re using smaller, sharing portions, it isn’t necessary to remove the tart from the pan), slice and serve! Enjoy!

Note: this tart can be made with whatever fruit is in season! It would be wonderful in the summer with fresh berries and no-sugar strawberry jam drizzled over the top. OR it would be fabulous with sliced pears and pomegranates arils with the orange marmalade drizzle! Get creative!


Recipe adapted from Better Homes and Gardens


Strike up a conversation: Do you watch the Biggest Loser? What motivates you to get moving?

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  1. says

    I am currently (well, ‘currently’ meaning last night and perhaps finishing this evening—I have TV ADD) catching up on The Biggest Loser, having not watched it for probably 4-5 years. I am loving it so far, though, and over the years of reading and watching Jillian entirely separate from the show have really grown to admire and respect her.

    LOVE this adapted recipe. Totally just read that issue of BH&G on the elliptical yesterday, saw this in my blog reader and wondered if that’s what had inspired it. :)

    • says

      Yes! After reading so many articles about Jillian and seeing her true character, I just love her.
      And yes, I got the BH&G and knew that I HAD to make it!! I rarely make a recipe straight from a magazine but this was too good to pass up!