This post is sponsored by Kellogg’s, all opinions are my own.
Fruit Pizza is a stunning breakfast or brunch idea that’s also fabulous for parties and holidays. It features a Raisin Bran crust topped with Greek yogurt and fresh fruit for a delicious and energy boosting start to your day. Plus, this no-bake recipe only takes 10 minutes to prepare!
Fruit pizza could be the only recipe that’s as good for the holidays as your New Year’s resolution! It has a crunchy crust combined with creamy yogurt and silky fresh fruits. It’s fun to share just like regular pizza, and even kids and picky eaters love it!
This is a great recipe when you feel the need to switch up the cereal and milk routine. Our secret ingredient is Kellogg’s Raisin Bran from Sam’s Club, making a tasty crust that’s also high in fiber. It’s also super-quick to blend by hand for easy cleanup, so you can skip the food processor needed for nutty or granola-y crusts.
This fruit pizza is the perfect activity for kids! They’ll love mixing the Raisin Bran to make the crust, spreading the yogurt and arranging the fruits on top. So get those little helpers involved, and you won’t see bigger smiles when they help to serve it up!
HOW TO MAKE RAISIN BRAN FRUIT PIZZA
To make a Raisin Bran Fruit Pizza, you’ll need just a few simple ingredients:
- Kellogg’s Raisin Bran from Sam’s Club
- Peanut butter: crunchy or smooth will work
- Sliced almonds
- Greek yogurt
- Fresh fruits: kiwis, mandarin oranges, blueberries, strawberries, blackberries
The almonds, cinnamon and honey are included for added texture and flavor, but are strictly optional. In terms of the fruits, you can substitute or add in your favorites. I try to avoid using bananas, which have a way of turning brown quickly. Some great choices include mango chunks, raspberries and even pomegranate if you’re feeling adventurous.
For the pan, you want a 9-10 inch round pan that will allow you to unmold the pizza to a serving plate. Here are several options:
- Round fluted tart pan with removable bottom: the most decorative look!
- Springform pan or round cake pan: line with parchment to avoid sticking
- Pizza pan
If you don’t have a round pan, you can try using a square/rectangular pan and serving square pieces. The possibilities are endless 🙂
TIPS FOR MAKING THE BEST FRUIT PIZZA
- I recommend using nonstick cooking spray, as the peanut butter can stick. For some pans, it’s also a good idea to line with parchment paper for easy unmolding.
- Use thick Greek-style yogurt, which not only spreads well, but will prevent the crust from becoming soggy.
- Fruit pizza is best made fresh when the fruits looks their best. However, you can make it several hours ahead of time and store in the fridge covered loosely with plastic wrap.
- When it comes time to serve, cut the pizza with a pizza cutter or a sharp knife and then serve with a pie server or rigid spatula.
WATCH HOW TO MAKE RAISIN BRAN FRUIT PIZZA:
Raisin Bran Fruit Pizza
- 4 cups Kellogg’s Raisin Bran cereal
- 1/2 cup sliced almonds
- 1/2 tsp ground cinnamon
- 1 cup smooth peanut butter
- 1/3 cup honey
- 2 ½ cups Greek yogurt thick
- 2 kiwifruits peeled and sliced
- 1 cup Mandarin oranges canned, or tangerine segments
- 1 cup blueberries
- 6 large strawberries sliced
- 1 cup blackberries
Spray a 9-10 inch round pan (see note) with nonstick cooking spray and set aside.
In a medium bowl, mix the Raisin Bran, almonds, cinnamon together. Then stir in the peanut butter and honey, mixing with a spoon until combined and stiff.
Press the Raisin bran mixture into prepared pizza pan.
Chill for an hour to set (or freeze for 15 minutes).
Spread yogurt evenly on top using a spatula.
Arrange fruits on top according to the video or using your own pattern. Serve and enjoy!
- For the pan, you can use a tart pan with a removable base, a springform pan, a round cake pan or a pizza pan.
- You can skip the chilling step if you’re in a hurry, but take extra care when serving as the crust may be soft.
- You can make it several hours ahead of time and store in the fridge covered loosely with plastic wrap.
© TIPBUZZ. Images and text on this website are copyright protected. Please do not post or republish without permission. If you want to republish this recipe, please link back to this post.
This post may contain affiliate links. Read the disclosure policy here