2 cups steel cut oats

3/4 cup oat flour (or whole wheat flour)

3 tablespoons coconut oil, room temperature

3/4 cup honey

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon salt


Yogurt Filling

1 – 1 1/3 cups plain Greek yogurt (or a non-dairy yogurt)

1-2 tablespoons maple syrup or honey

1 teaspoon pure vanilla extract

Fruit Topping (sweeter ripe fruit works best)

6 blackberries

1/3 cup raspberries

3/4 cup sliced strawberries

1/2 cup blueberries


  1. Preheat oven to 350 F.
  2. Grease a 10-inch cake pan with baking spray or line with parchment paper and set aside.
  3. In a large bowl, combine oats, oat flour, cinnamon, vanilla and salt together. Add the honey and coconut oil and mix until dough is combined and sticks together. Use your hands or a fork as needed.
  4. Spread the mixture into prepared pan and press down firmly with a spatula or the bottom of a glass cup.
  5. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool completely (place in the refrigerator or freezer to cool faster).
  6. Meanwhile, in a medium mixing bowl, combine yogurt with honey and vanilla. Use an offset spatula to spread yogurt over cooled crust.
  7. Decorate with fresh berries. Enjoy immediately or place in the fridge to cool and set.