Baked Yogurt Tart with Mango

baked yogurt tart topped with fresh mango and coconut tart with a slice cut away

 An easy sweet breakfast recipe. With less sugar and more protein and fiber, it’s a healthy one, too 

Are you in a morning rut?

Eating the same thing day after day? If your breakfast excitement is trying a different smoothie flavor or box of cereal, I’ve got a recipe to get you on a new path.

Dessert for Breakfast

Dessert for breakfast seems to be a thing, at least on Pinterest. But before you lose your head on brownie batter pancakes and salted caramel French toast, many of us want to start our day with less sugar and more protein.

I’m one of them, but there are days when I want something snazzier than oatmeal or bran flakes with sliced banana.

close up of yogurt tart topped with fresh mango and coconut
Mango and coconut tart with lime zest sprinkled over top

Baked Yogurt Tart, a breakfast recipe (or dessert recipe) you can make your way!

This dessert-for-breakfast Coconut Fruit Tart is flexible so you can add your favorites or use what you have on hand.

  • Use bran flakes and walnuts for a crunchy crust. I like the fiber from bran flakes, though you could substitute another flaky cereal. If you’re not nutty about walnuts, use pecans or almonds. Or go nut free.
  • Unsweetened coconut, eggs and yogurt make a creamy, protein-rich filling. If you’re not a coconut fan, it’s OK to leave it out it.
  • The seasonal fresh fruit helps me savor summer flavors with natural sweetness. Go red, white and blue with blueberries and sliced strawberries, cherries, or plums.  Or think tropical with chopped mango, sliced star fruit or diced papaya. Peaches, nectarines, kiwifruit, and bananas are other great choices.
  • Frozen fruit works too! To 2 cups frozen mixed berries, add 1 tablespoon honey and 1 tablespoon frozen orange juice concentrate. Let thaw, stirring occasionally.
  • As you see, it’s easy to change this recipe and personalize it to your favorite flavors or to use what you have on hand.

A nice slice to wake up your taste buds and change up the breakfast groove.  See if it works for you!

Coconut Fruit Tart with Berries
Baked Yogurt Tart topped with frozen berries

How to make Baked Yogurt Tart

The Ingredients

  • Bran flakes bring fiber and a toasty flavor. You can substitute Corn Flakes.
  • Walnuts add crunch along with fiber, healthy fats, and protein. Almonds or pecans can be used.
  • Eggs and plain yogurt create a creamy protein-rich filling.
  • Spices and flavors contribute beneficial plant compounds while reducing sugar.
  • Coconut and fruit such as mango, berries, or cranberries make it flavorful, pretty, and healthier.

To make the filling, mix yogurt, eggs and flavoring for the creamy filling

zesting an orange over bowl with eggs and yogurt
Orange zest flavors the yogurt filling
baked yogurt tart fillings
Baked filling should lightly brown, look set.

MORE yogurt breakfast ideas

slice of yogurt tart with berries on top

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Baked Yogurt Tart with Mango

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5 from 1 review

Baked Yogurt Tart with Mango and Coconut (or berries) is a nice slice to wake up your taste buds and change up  breakfast groove. Less sugar and more protein and fiber is just dessert!

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


  • 3 cups bran flakes, crumbled
  • 3 tablespoons oil or melted butter
  • ½ cup chopped walnuts
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 2 eggs, room temperature
  • 2 cups plain yogurt
  • 1 teaspoon orange zest (or lime)
  • 3/4 cup shredded coconut, divided (I prefer unsweetened, but sweetened works)
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract
  • 2 cups chopped fruit (strawberries, blueberries, raspberries, plums, mango)



  • Heat oven to 375°F.
  • While the oven is heating, toast ¼ cup coconut for topping. Spread coconut in a single layer on baking sheet. Bake for 5-7 minutes, until lightly browned, stirring frequently. Coconut is high in fat, so it can easily burn.
  • In a large bowl, combine bran flakes, butter or oil, walnuts, brown sugar, and ginger. Press firmly into a 9-inch tart or pie pan. Bake 12- 15 minutes. Set aside to cool.


  • In a bowl, stir eggs to mix well, add yogurt, orange zest, coconut, honey and vanilla extract. Stir to combine all ingredients. Pour into cooled crust. Bake at 375°F for 25-30 minutes, until filling is set. The center of the tart should be firm and not jiggle if you shake the pan. Remove from oven to cool. Tart may be refrigerated overnight.
  • Before serving, top with chopped fruit and sprinkle toasted coconut.


Use your favorite fruit. Frozen works too! To 2 cups frozen mixed berries, add 1 tablespoon honey and 1 tablespoon frozen orange juice concentrate. Let thaw, stirring occasionally before topping tart.

overhead photo of a slice removed from a yogurt tart. Mango pieces and coconut decorate the tart.


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