{By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.}

I’ve done it. I’ve made a pie healthy enough for breakfast. You’re can thank me later.

Did you know that over 80% of Americans don’t reach their daily whole grain or dairy recommendations regularly? Quaker Oats and the National Dairy Council are out to change that. With the help of the Recipe ReDux, they’re hosting a contest to challenge us bloggers to create a delicious breakfast, snack, or side that also features half a serving of both oats and dairy in each serving.

As you can tell, this was no easy task. Whatever I made had to be tasty enough for people to actually want to eat it, while also packing in a serious nutritional punch. I brainstormed many ideas before finally settling on the recipe you’re seeing today.

I made this pie, tasted it, and knew it was perfect. After all, who doesn’t love pie?

The crust of this pie is non-fat, super easy, and made entirely with oats. That’s right, no flour! It is a little sticky, but do your best to spread it around the bottom of the pan and you’ll be just fine. What’s more, it packs a hefty 3 tbsp of whole grain oats into each serving.

And then comes the filling. The yogurt and cream cheese mixture I used completely blew away my expectations. Guys, it is so yummy. The majority of it is made with non fat vanilla greek yogurt, which is the perfect combination of sweet and tangy. A little cream cheese is added for the perfect creaminess, honey adds just the right amount of sweetness, and a touch of lemon gives it just a hint of tartness. Combined all together, it’s to die for. Seriously, you won’t believe you’re eating a little over 3oz of yogurt in each slice. That’s almost 10 grams of protein!

The final touch on this pie is a lemon berry compote. All you need to make it are frozen berries, a lemon or two, honey, and cornstarch so it’s a breeze to whip together. And look how pretty it looks! This pie is one thing that will make you want to wake up early!


Breakfast Yogurt Pie with Berry Compote



1 1/4 cup whole grain quick oats (to make your own quick oats, quickly pulse regular rolled oats in a food processor or coffee grinder until they break down a little)
1/4 cup non-fat vanilla greek yogurt
1/4 cup 1% milk
2 tbsp honey
1 tsp cinnamon


2 cups non-fat vanilla greek yogurt
3/4 cup whipped cream cheese (if you want to make it lower calorie, you can use light cream cheese)
1/3 cup honey
2 tbsp cornstarch (or arrowroot starch/flour)
1 1/2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla

Berry Compote:

2 cups frozen mixed berries (do not thaw or use fresh)
1/4 cup lemon juice
2-4 tbsp honey, depending on how sweet you want it
1 1/2 tbsp lemon zest
2 tbsp cornstarch (or arrowroot flour/starch)


  1. Preheat oven to 350F. Line an 8 inch round pan with parchment paper.
  2. Add 1/4 cup of quick oats to bowl of food processor. Pulse quickly until oats have broken down to form a fine, flour-like consistency.
  3. Add remaining crust ingredients (1 cup quick oats, 1/4 yogurt, milk, 2 tbsp honey, and cinnamon) and process until completely incorporated. Mixture will be thinner than a normal crust recipe, but that’s ok.
  4. Spread the mixture across the bottom of the pan as evenly as possible. It is ok if it is not perfect.
  5. Bake crust in preheated oven for 5 minutes. After that, remove from oven and set aside.
  6. Rinse bowl and blade of food processor quickly before beginning to make the filling.
  7. Once clean, combine all filling ingredients in the bowl of the food processor. Blend until there are no cream cheese chunks and the filling is smooth.
  8. Pour over baked crust and tilt to spread into an even layer.
  9. Bake for 42-45 minutes, until filling has set and seems firm. Let cool slightly before transferring to fridge to chill completely. Let chill for at least four hours before attempting to slice.
  10. To make compote, place frozen berries and lemon juice in a medium sized saucepan. Heat on medium low until berries have thawed and released their juices.
  11. Add 2 tbsp honey to begin and lemon zest and continue to cook on low. Every couple minutes, stir and mash berries into smaller pieces. Once berries seem to be mushy and completely thawed, taste to see if compote is sweet enough. Add more honey if necessary.
  12. Stir in cornstarch to completely incorporate and turn off heat. Let cool for 5 minutes before transferring to fridge to thicken even more. Compote can be stored in an airtight jar for up to two weeks.
  13. To serve cheesecake, slice into 6 large slices, top with berry compote, and serve. Store leftovers in fridge for up to five days.

Now that’s how you reach your whole grain and dairy requirements!

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