Berry and Yogurt Slab Tart - alive magazine

Ingredients

• 2/3 cup (160 mL) coconut oil or unsalted butter, melted, plus more for pan
• 1 3/4 cups (435 mL) quick-cooking rolled oats
• 1 1/4 cups (310 mL) spelt flour or gluten-free all-purpose flour
• 1/2 cup (125 mL) dark brown sugar
• 1/2 tsp (2 mL) salt
• Water, as needed
• 2 cups (500 mL) plain skyr, thick Greek yogurt, or thick coconut yogurt
• 2 Tbsp (30 mL) honey
• 1 tsp (5 mL) vanilla extract
• 2 cups (500 mL) berries such as sliced strawberries, raspberries, or a combination