Breakfast Fruit Tart with Granola Crust

Jump to Recipe

Try a wholesome and beautiful breakfast fruit tart with a crunchy granola crust and yogurt filling. Customize with your favorite toppings!

Breakfast fruit tart with granola crust and yogurt filling

As I was eating my daily bowl of Greek yogurt and berries, I decided to add little granola on top for crunch. Then an idea hit me, BINGO! Why not flip things around a bit and create a breakfast granola fruit tart. I was already eating all of this stuff together anyway, why not step up my game and add a sprinkle of fancy to my day.

Have you ever had those crunchy Nature Valley granola bars, the one in the green package?  These tartlets have a similar crunch, but way more useful. They are edible bowls that you can fill with anything your heart desires! PLUS, they are gluten-free with no refined sugar, boom!

How to make the outer granola shell for the fruit tart

The granola crust is a simple blend of rolled oats, sesame seeds, chopped walnuts, honey, cinnamon, vanilla, and melted coconut oil. It’s just like making a batch of granola but baked in 3 1/2-inch mini tart pans instead of flat on the tray.

As the granola cools the shells get crunchier. I noticed that after baking the sides shrank down, so I just used the back of a spoon to reshape and press the edges back up as they were still hot and it held its shape after cooling. These shells are very delicate, so carefully remove them from the pan. You can also make one huge 10-inch tart if so it helps to use a pan with a removable bottom.

fruit tarts with granola shells on a cooling rack

I kept the filling very simple with nonfat vanilla Greek yogurt. I like the kind with stevia, so there is no added refined sugar. Other great options are almond, soy or coconut yogurt, or if you insist a classic custard or lemon curd would be so yummy if you are making these for more of a dessert.

Now for the topping!

Pick your favorite ripe fruit and you’re in business. I use a combination of strawberries, raspberries, blueberries and green apple. Lots of bright colors that look gorgeous, especially if you’re sharing with others. If transporting or serving them to others, it helps to put the shells in a paper liner, then fill and top. It keeps the delicate tarts secure!

As the seasons change, slices of stone fruit, mango, kiwi or even apricots would be delicious. Make sure to fill these right before serving as the granola crust can become soggy if allowed to sit for too long. You can store the shells for up to a day before in an airtight container so you can just grab and devour! What filling and topping ideas do you have? I would love to hear what you create!

Close up of a fruit tart with granola shell

Breakfast recipes you might also like

Does it matter what type of oats used for the granola?

Yes! Make sure to use old-fashioned rolled oats. Do not use quick-cooking or instant oats because they will not retain a sturdy and crunchy granola tart structure after combined with other liquid ingredients. Quick-cooking oats have been milled down and coarsely chopped while instant oats are more powdery. As you can imagine the granola will become mushier and harder to handle.

Pin this recipe to save for later

Pin This

Breakfast Fruit Tart with Granola Crust

Try a wholesome and beautiful breakfast fruit tart with a crunchy granola crust and yogurt filling. Customize with your favorite toppings!
Pin Print Review
4 from 135 votes
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings 8 mini tarts
Course Breakfast
Cuisine American

Ingredients

  • 1 ½ cups old fashioned oats
  • 1 cup walnuts, finely chopped
  • 1 tablespoon sesame seeds
  • 5 tablespoons coconut oil, melted
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon, ground
  • 2 cups greek yogurt, coconut yogurt, or almond yogurt
  • 4 cups mixed fruit, for topping, (strawberries, raspberries, blueberries, apples)

Instructions 

  • Pre-heat oven to 325°F.
  • Mix the oats, nuts, seeds, melted oil, honey, vanilla, and cinnamon together in a bowl until thoroughly coated.
  • Press about 3 tablespoons of the mixture into 8 greased mini tart pans. Use the back of an oiled spoon to help press the granola evenly across the pan and up the sides.
  • Bake in the center rack of the oven for about 15 to 17 minutes, or until golden.
  • Immediately after removing the tart shells from the oven, use the back of the spoon to press down the centers of the crust to create more of an indentation, and push up the sides. The shell puffs up in the oven, so it helps to reshape the crust after it bakes while still hot.
  • Allow them to completely cool in the pan before removing.
  • Use a small knife to gently release the sides of the crust, working around each side. Carefully remove them from the pan, turning over if needed into your hand. The crust should be crisp on the sides and hold together, but they will be very delicate.
  • Fill each tart with 3 to 4 tablespoons yogurt and smooth it out evenly.
  • Arrange the fruit on top and serve immediately. The crust will become soggy if left to sit for too long.

Equipment

Notes

  • The baked granola crusts can be stored for up to a day before in an airtight container in a single layer, do not stack them!
  • You can make this tart in a large 10-inch tart pan with removable bottom. You may need up to 3 cups yogurt for the larger size. Use a thick Greek-style yogurt, or strained yogurt to make serving easier.
  • You can use any flavor yogurt you like. Add honey, maple syrup or vanilla to sweeten up plain yogurt if desired.
  • Butter can be substituted for coconut oil.
  • Pistachios, peanuts or almonds can be substituted for walnuts.
  • Maple syrup or agave syrup can be substituted for honey.

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register now

Nutrition Facts
Breakfast Fruit Tart with Granola Crust
Amount Per Serving
Calories 406 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g45%
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Cholesterol 2mg1%
Sodium 21mg1%
Potassium 6mg0%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 10g11%
Protein 12g24%
Vitamin A 50IU1%
Vitamin C 18.2mg22%
Calcium 70mg7%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?

Tag @jessica_gavin on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Filed under:

This post may contain affiliate links. Please read my disclosure policy.

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Jessica's Secrets: Cooking Made Easy!
Get my essential cooking techniques that I learned in culinary school.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

65 Comments Leave a comment or review

  1. Zainab says

    I made it yesterday
    Taste delicious
    But I made it in large pan the crust was easy to break
    I will do it with small pan next time

  2. Bonnie says

    Hi there
    These look so delicious. I’m going to make them tonight for breaky. I’ve just realised I have run out of honey, do you think maple syrup could be a suitable substitute?
    Thanks

See More Comments

Leave A Reply

Recipe Rating