Fruity Granola Breakfast Pizza – a grain free nut & coconut crust that’s naturally sweetened with a coconut cream top and fresh fruit | Paleo & Vegan
Happy (almost) Easter!
I wanted to make you something that really captured all the fresh Spring vibes so I came up with this Granola Breakfast Pizza. Serve it for Easter breakfast/brunch menu and instantly become everyone’s favourite person!
The recipe for this is pretty simple – it’s all in the crust really which is made up of:
Nuts (your choice of)
After you remove the pits from your dates, soak them in hot warm for about 10 minutes to soften and then blend them into a paste. They work double time as both glue and sweetener for this paleo granola. Then you just mix it all up into a course, granola like texture and press into the bottom of a tart pan and bake.
I kept wanting to break off little chunks of granola to snack on while prepping the rest of the food.
The coconut cream layer is even easier. You have a couple options here based on your preferences. You can either scoop off the top layer of harden coconut cream from a can of full fat coconut milk OR you just buy an individual cans of coconut cream to use instead. If you’re not familiar you can usually find those near the canned coconut milk in grocery stores. Throw and a tablespoon of honey or maple syrup and then spread it all over the top of the granola crust.
Then you just need to add your assorted fruit and show off your art skills.
Super simple. Super easy. Insanely delicious.
Dessert for breakfast or breakfast for dessert? The best kind of food!
Don’t forget to #asaucykitchen on instagram if you try this Paleo Granola Breakfast Pizza! I love seeing what you make with! You can also post your pictures to our facebook page!
- 8 medjool dates, pits removed and soaked in hot water for at least 5 minutes
- 1 1/2 cup | 100 grams unsweetened coconut flakes
- 1 cup | 120 grams nuts, chopped (pecans, walnuts, almonds etc)
- 1/4 cup | 35 grams sunflower seeds
- 1 tablespoons | 15 ml coconut oil, melted
- 1 teaspoons cinnamon
- 1 teaspoon | 5 ml vanilla extract
- 1 can full fat coconut milk or coconut cream, refrigerated overnight
- 1 tablespoon | 15 ml maple syrup, optional
- 2 cups your choice of fruit (berries, kiwi, bananas, etc)
- Preheat the oven to 350°F/180°C and lightly grease a round tart pan, 10 inches in diameter with a loose bottom. Set aside for now.
- Drain the water from the dates and then add the dates to a blender or food processor and process until you get a thick, chunky date paste. Stop the blending to scrape down the sides of the blender as needed.
- Add the date paste to a medium sized mixing bowl along with the coconut flakes, nuts, seeds, oil, cinnamon, and vanilla extract. Mix everything together until combined.
- Press the granola mixture into the prepared tart tin. Press into the bottoms and sides. If the granola is too sticky to handle, wet your hands with a little bit of water. Transfer the pan to the oven and bake for 10-12 minutes or until the edges are golden and crispy.
- Remove from the oven and let cool in the tray completely before adding the coconut cream & fruit.
Coconut Cream + Berries
- If you're using a can of coconut milk make sure it's one that has been kept in the fridge overnight. This allows the cream to harden so that it separates from the water and you can easily scoop it out.
- Carefully scoop out the solid cream and place in a metal or glass mixing bowl (something cold) and try your best not to get any of the water.
- Beat the coconut cream on a medium to high speed for a couple of minutes until it becomes whipped and airy. Taste the whipped cream to decide on whether or not you want to add a little sweetener. Whip for another couple of minutes to fully incorporate the sweetener if you added any.
- Spread the whipped coconut cream over the crust, using the back of a spoon to evenly spread if out. Place in the fridge or freezer for 10 minutes to let the coconut cream harden.
- Arrange and press the fruit into the coconut cream. Place back in the fridge until ready to serve.
Amount Per Serving: Calories: 273