by Ciara Attwell, Updated
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Liven up breakfast time with this recipe for Granola Crust Breakfast Tarts with Yogurt & Berries. Delicious AND healthy!
Bored of the same old breakfasts? Me too! As the mornings are starting to get a little warmer I’m all about the yogurt / granola / berries combo at the moment.
After months of eating porridge and overnight oats for breakfast, this is making a refreshing change.
Unfortunately this healthy breakfast option just isn’t very appealing to a fussy eating three year old and so I set about making this Granola Crust Tart filled with Yogurt and Berries in the hope of sparking her interest to try something new!
If you are thinking “Tart for breakfast? Really??” then fear not, this recipe is super healthy. Calling it a tart is probably a bit misleading but hey, if it tricks your picky eaters into trying it then why not!
How To Make The Breakfast Tarts
The granola crust tarts may seem a bit of a faff to make but honestly they are so easy!
Step 1
After preheating the oven to 180c / 350f, Put the rolled oats, nuts, seeds and desiccated coconut into a food processor and blitz until it reaches a crumb consistency.
Melt the coconut oil in the microwave, mix with the honey and then add to the food processor. Blitz again until everything is well combined.
Step 2
Lightly grease 4 mini tart tins. Then divide the granola crust mixture between the four tins and using the back of a spoon press down firmly on the mixture to ensure that it all sticks together.
Step 3
Bake the granola crust tarts in the oven for 8 – 10 minutes. The edges should just be starting to brown but ensure not to overcook and burn them.
Step 4
Allow the tarts to cool before removing them from the tins and topping them with greek yogurt, honey and mixed berries.
Top Tips!
I used the tart tins with removable bottoms just to make it easy to get the granola crusts out.
If you don’t have these then normal tart tins would work too. Just be sure to grease them very well and wait until the crusts are completely cooled before trying to remove them.
You can make the granola crust tarts ahead of time if you wish. They will keep in an airtight container for 24 hours. Don’t fill them with the yogurt or any other toppings until you are ready to eat them as they will slowly absorb the liquid.
Enjoy!
If you try my breakfast tarts recipe, please do leave me a comment and a star rating below. You can also share your pictures with me onInstagram.I always love to see your creations!
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Granola Crust Breakfast Tarts with Yogurt & Berries
★★★★★ 5 from 5 reviews
- Author: Ciara @ My Fussy Eater
Prep Time: 5 mins- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Breakfast
- Cuisine: European
Prep Time:
Yield:
Category:
Cuisine:Print Recipe
Description
Liven up breakfast time with this Granola Crust Tart with Yogurt & Berries recipe. Delicious AND healthy!
Ingredients
- Granola Crust Tarts:
- 100g / 1 ½ cups rolled oats
- 30g / ⅓ cup mixed nuts
- 1 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- 1 tbsp desiccated coconut
- 1 tbsp coconut oil
- 2 tbsp honey / maple syrup / date syrup
- Yogurt & Berry Topping:
- 250g / 1 & ¼ cup greek yogurt
- 1 tbsp honey
- handful of mixed berries, fresh or frozen
Instructions
- Preheat the oven to 180c / 350f
- Put the rolled oats, nuts, seeds and desiccated coconut into a food processor and blitz until it reaches a crumb consistency. Melt the coconut oil in the microwave, mix with the honey and then add to the food processor. Blitz again until everything is well combined.
- Lightly grease four mini tart tins. I used the ones with removable bottoms to make it easy to get them out. Divide the granola crust mixture between the four tins and using the back of a spoon press down firmly on the mixture to ensure that it all sticks together.
- Bake the granola crust tarts in the oven for 8 – 10 minutes. The edges should just be starting to brown but ensure not to overcook and burn them.
- Allow the tarts to cool before removing them from the tins and topping them with greek yogurt, honey and mixed berries.
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