Gluten-Free Breakfast Crusts

This gluten free breakfast crust recipe can be made ahead of time, and baked to serve. It’s a great gluten-free way to fill up and energize for the day! Customize these crusts by adding your own favorite toppings for an easy, hassle free tart!


⅓ cup almond flour
¾ cup quick oats
1/4 tsp. cinnamon
¼ cup sliced almonds
¼ cup well diced pecans
½ cup gluten free Pretzel Crisps crumbs
¼ cup or more of coconut oil solid, or butter

Suggested Toppings

Greek yogurt
Chia seeds
Fresh berries or fruit
Combine all crust ingredients together in a bowl. Use a fork to mash coconut oil or butter into the ingredients. Add more coconut oil or butter if crust appears to be dry and does not hold together when you squeeze it.

Grease small tart pans with baking spray, coconut oil, or butter. Press the crust ingredients into the pans firmly. Bake at 325 degrees for about 10 minutes, or until they are starting to brown. Allow them to cool before removing. If you find the crust is too crumbly, you can freeze them before removing from the tart pan.

Top with a variety of your favorite toppings. We used Greek yogurt, blackberry preserve, blackberries, strawberries and chia seeds.