Sweet, nutty perfection for both breakfast and dessert, our Sugar-free Blueberry Oatmeal Tart takes less than 15 minutes of hands-on work, leaving the rest up to the oven! And if you’re a fan of pecans (like me lol), definitely toss them into the oat crust mixture for added crunchy texture.
Usually, before releasing a new recipe, I will recreate it several times to make sure it is up to par and fit for your liking. However, this recipe took me by surprise on the FIRST try!!
It is: (1) beyond SIMPLE, (2) unbelievably EASY, (3) pretty darn HEALTHY, (4) amazingly LOW CALORIE, and (5) swoon-worthy SCRUMPTIOUS!
I found this recipe great for meal prepping on Sundays as it is time-effective and lasts up to 4 days (when storing in an air-tight container). I have stored it both in the fridge and at room temperature.
It is also a fabulous brunch tart, as it is not overwhelmingly sweet.
However, it is a delicious dessert tart when complemented with vanilla bean ice cream.
Besides bringing this blueberry oatmeal tart recipe to dessert perfection by adding a delicious scoop of vanilla bean ice cream, I definitely recommend garnishing with freshly chopped basil or mint. Just a few basil / mint leaves add fresh aromas and enhance the natural blueberry flavors in the filling.
Using the VeryWillFit Nutrition Calculator (for serving size of 8), each serving has appx. 176 calories & 3.5g protein, as well as 2mg Iron & 202m Potassium … so yes, enjoy every bite of this heart-healthy treat 🙂
Now, enough talking on my end. I believe it’s time to grab our aprons and begin baking deliciousness!
Sugar-free Blueberry Oatmeal Tart
- 1 cup All-Purpose Flour, or Almond Flour for gluten-free
- 3/4 cup Rolled Oats
- 1 tsp. Baking Powder
- 1/4 cup Maple Syrup, can substitute with honey
- 3 tbsp. Applesauce
- 1/2 tsp. Salt
Sugar-free Blueberry Filling:
- 18 oz. Blueberries, fresh or frozen (can substitute with other berries)
- 2 tbsp. Maple Syrup, can substitute with honey
- 2 tsp. Chia Seeds
- Preheat oven to 350F. Lightly grease a 9" or 10" tart quiche pan with a little olive oil (optional).
Sugar-free Bluberry Filling:
- If using frozen berries, allow them to thaw in a colander for at least 20 minutes or speed up the process by thawing them in a saucepan over medium heat for 5-10 minutes.
- In a mixing bowl, toss in your berries. Mash them with a fork or potato masher. Then, mix in the maple syrup and chia seeds. Set aside to begin the thickening process for 5-10 minutes (basically the time it takes to make the oatmeal crust).
- In a separate mixing bowl, whisk together the flour, baking powder, rolled oats, and salt. Fold in the maple syrup and applesauce until coarse crumb texture (you may need to pinch it with your fingers for a few seconds).
- Set aside 1/2 cup of the oatmeal crust, then firmly press the remaining into the prepared tart pan.
- Pour the berry jam mixture into the center of the crust and then use an offset spatula to evenly spread it.
- Disburse the reserved 1/2 cup oatmeal crust crumbs over the top. (Optional: Brush the top oatmeal crumbs with an olive oil or egg wash for a golden brown bake.)
- Bake for 40-45 minutes, until the top is golden brown.
A few more photos just cause my heart was too happy when editing these photos 🙂
Ok, I promise that is the last photo! I just couldn’t help but share, as this recipe took me by surprise during the recipe creation process… and I want to express just how delicious it truly is!!
I truly hope you all enjoy this recipe, ’till next time… xxL
If you keep my commands, you will remain in my love, just as I have kept my Father’s commands and remain in his love.
John 15:10 (NIV)