Breakfast Fruit Tart with Granola Crust

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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

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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.

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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
4.03 from 147 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.

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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.

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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.

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Reader Interactions

69 Comments Leave a comment or review

    • Jessica Gavin says

      Thank you Thalia! I’m addicted to fruit tarts, so I love being able to have them for breakfast too! 🙂

      • Tarynn says

        Hi Jessica– these look amaZing! What do you think about using a muffin tin to make larger cups? If you think it would work, would you invert the pan and mold around the “humps?”I love me some granola/parfaits and want more of a crunch. Thanks!!!
        Ps- there is a place called The Farm in Aptos, Ca,where I’m from that makes THE MOST DELICIOUS FRUIT TARTS EVER! You can put it in your search engine etc. And find recipes that have tried to “copy” it– never had one as good as from there but I’d love to see what you’d do with the concept– it’s been my brunch staple ad my. Irthday dessert since I was 17 .

        • Jessica Gavin says

          Hi Tarynn! I think you could use large muffin tins, but you won’t be able to invert the pan. The crust is more like a granola that sticks together once the sweetener caramelizes and bakes in the oven. I’ve found that as it bakes the crust needs to be reshaped with a spoon to recreate the sides of the crust before it cools so it helps to have it baking in a cup. Let me know how it turns out! The tart looks gorgeous!

    • Jessica Gavin says

      Thank you Megan! I eat oatmeal almost everyday as well and wanted a fun way to switch it up! I LOVE your blog by the way. It’s amazing how you two capture traveling and cooking, best of both worlds 🙂

  1. Tara says

    Hi – has anyone tried a nutfree version – just wondering what I can substitute instead of the walnuts (sesame and oats are both fine) as my kids have nut allergies.
    They look so delicious!

    • Jessica Gavin says

      Hi Tara- You can replace the walnuts with 1 cup total mixture of more sesame seeds, poppy seeds, chopped pumpkin seeds (pepitas) or chopped shredded coconut. I would maybe to 3/4 cup coconut to 1/4 cup of the other suggested substitutions. I would love to hear how it turns out!

    • Jessica Gavin says

      Thank you so much Andrea! It’s definitely a more fun and fancy way to enjoy your first meal of the day 🙂

    • Jessica Gavin says

      Hi SC! Yes, it’s for 1 mini tart. It’s a generous portion, so the calories may be less if you add less yogurt and berries.

  2. brooke says

    These look amazing! SO is the serving size one of the 8 tarts it makes or if you did one giant tart it equals the serving size?

    • Jessica Gavin says

      Thank you Brooke! The serving size is one mini tart, with is a nice portion. It may be less calories depending on how much yogurt and berries added on top.

  3. Tatiana says

    These look amazing!
    I have one question though. Both my eldest son & my hubs have high levels of cholesterol and are both on medication & I have been told that coconut oil has too many saturated fats and is not ideal for them. Would you agree or could you suggest an alternative heart healthier baking oil?
    Thank you so much!

    • Jessica Gavin says

      Hi Tatiana! You can try using grapeseed oil or light olive oil, they are both pretty neutral to substitute out the coconut oil. If you don’t mind butter or clarified butter that works too!

    • Jessica Gavin says

      Hi Peabea- I think you could! You may need a little less crust and check after 7 minutes of baking to see if the crust is golden in color. Since they are smaller they may cook faster. Also don’t forget to reshape after backing with a spoon as directed in the instructions. Great question!

  4. Katie B says

    I was so disappointed with this recipe. I attempted the tarts three times and every batch stuck to the pans (non-stick with two coats of PAM) and the granola crumbled as soon as I tried to take it out of the pan. I spent over an hour scraping the granola off of my tins and wasted all of the money spent on ingredients, not to mention my time. Super bummed!

    • Jessica Gavin says

      Hi Katie- Thank you so much for your honest feedback and giving the recipe multiple try’s! Did you happen to use pan with a removable bottom? The crumb shell is delicate so that’s how I was able to unmold and slice. I left the tart sitting on the pan bottom as a base to keep it together once I removed the outer ring. I’m sorry that it did not turn out as expected!

  5. Marinda says

    Hi! Great idea, would one be able to freeze them? We have family coming over, and I would like to make some in advance. 🙂

    • Jessica Gavin says

      Hi Miranda! I think you could freeze the tart shells, or keep them in an air tight container for a day 🙂 You could also make some parfaits with broken up pieces of tart shell and have them build their own yogurt. Let me know if you have any other questions!

  6. Meghan says

    These look so delicious! I am making them right now. I had to use muffin tins because I don’t have the small tartlet tins. I tasted the granola mixture after I mixed it and it was so yummy!! I also added a squeeze of orange and some orange zest to the coconut yogurt! Thanks for posting this recipe!

  7. Beth says

    Hi Jessica,
    I’m from Australia and tried making this recipe using Australian cups and table spoons and only just realised that they are different to American ones. The shells turned out ok but I was hoping for a better result. I was wondering if you could help me convert this recipe so it would work for Australia, because when I click on the metric sign at the top of the recipe it turns everything to ml which makes it really difficult. Thanks

    • Jessica Gavin says

      Hi Beth! Thank you for trying the recipe and sending me a comment. I got to learn about AUS vs. US measurements today and I had no idea there was a difference. I love learning something. I found the guide at this website and converted the numbers: https://recipeland.com/howto/australian-cooking-measurements-142
      Here is the approximate converted recipe to AUS cups/ tablespoons/teaspoons:
      1 1/3 old fashioned oats
      220g, or about 90% of 1 cup, walnuts, finely chopped
      2 3/4 teaspoons sesame seeds
      4 1/2 tablespoons coconut oil melted
      108 ml, or 90% of 1/4 cup of honey
      2/3 teaspoon vanilla extract
      1/3 teaspoon cinnamon ground
      1 3/4 cups greek yogurt coconut yogurt, or almond yogurt
      3 1/2 cups mixed fruit for topping, (strawberries, raspberries, blueberries, apples)

      In general for AUS cups to US, you would add 89% of the AUS amount. For the AUS tablespoons and teaspoon you would add 67% of the AUS amount to get the US equivalence. You can approximate the amounts of some of the ingredients when measuring. I hope this helps!

  8. Katie says

    Hey there!
    These tarts look amazing! I want to try them for a fall ladies brunch so I may need to tweak the fruit on top.
    My other thought was to flip my mini cupcake pan over and use the bottom to really make them curved….I thought it might be easier to remove them that way…have you tried this method before?
    Thanks!!

    • Jessica Gavin says

      I’m so excited for you Katie! I would not put them on the bottom of the pan because the crust doesn’t really stick together and flex like a traditional tart dough. It’s more like granola so it sticks together once it bakes and caramelizes. I’ve also find that after baking the crust shrinks, so it’s nice to have it in a cup/tart pan so that I can easily use a spoon to reshape the sides when it’s still warm. I hope that helps!

  9. Asjia says

    Hi Jessica!

    I just came across your post on these tarts; they look fabulous and can’t wait to try! I was wondering if you could use a muffin tin as an alternative to the tart pans…I am trying to live minimalist and don’t really want to go out and buy mini tart pans, even though they are so cute! I’d love to hear your thoughts.

    Thanks,
    Asjia

    • Jessica Gavin says

      Thank you so much for checking out the recipe Asjia! I totally understand wanting to use what you already have on hand. I have not tried making these in muffin tins. I would imagine they would make smaller tarts than shown in the photo, and the sides would come up about half of the distance of the pan. Just make sure as the recipe states to use a spoon to push up the sides to create edges about halfway through baking, as the granola crust will shrink with the initial heating, and then sets as the sweeteners crystallize, and hardens as it cools. Gently remove the cups one by one as they are fragile. Let me know how it goes!

  10. Emma says

    Hi Jessica!

    I’m 13 and absolutely love cooking and baking, this recipe looks amazing! I am hoping to make this recipe for my mom on mother’s day this year and was wondering if you have any recommendations for making this without a tart pan? Do you think using a muffin tin or regular baking sheet would work better? And if so would you adjust the baking time/temperature? Please let me know any suggestions you have!

    Thanks,
    Emma

    • Jessica Gavin says

      Hi Emma! That is so wonderful that you enjoy baking and cooking, girl of my heart 🙂 I think you could use a muffin pan, they would just yield smaller cups. You could put the mixture in a baking dish and serve in in the pan, it might just be a little messy. I would reccomend doing a test batch if you aren’t using the tart pan. The crust is pretty fragile so just be careful when you remove them and serve them the same day for the crispiest texture. I would check at 10 minutes since the muffins cups are smaller, but uses you senses to see if the tarts are getting golden brown and make sure to use a spoon to reshape after it’s baked then allow to cool. Let me know how it goes! If it doesn’t hald together in the smaller pan you can crush up the shells and make yogurt parfaits!

  11. Kristen says

    I made these a few days ago and they tasted amazing! The only thing I recommend not doing is stacking them after they have cooled in an airtight container. About six hours later, the middles caved in. Next time I will store flat in multiple containers or try using wax paper if I want to stack them.

    • Jessica Gavin says

      Thank you so much for the feedback Kristen! Yes, they are little more delicate since they are crunchy in texture. Great suggestion, I will add into the recipe instructions!

  12. sophie johnstine says

    I am making these at school and they are a little hard to put into the tins but it is fun and when they are ready they are delicious. 😉 🙂 :’)

  13. Morgan says

    I have a bridal shower coming up and I’m trying to get as much stuff done ahead of time. Could you freeze these to use later? Thanks!

    • Jessica Gavin says

      Hi Morgan- If you freeze them on a single layer, nothing stacked on top it may work. However they are really delicate, so be careful. They are honestly the best tasting the same day it’s made. However, if it’s easier you can make it into a granola and just have a build your own yogurt bar with fruit and toppings. Just an idea 🙂

    • Jessica Gavin says

      Hi Sarah- The crust is more sturdy when made into mini sizes so I would recommend keeping them small. If you do want to make a large one, you would probably need to keep it in the pan, and it may be a little messy to serve.

  14. 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

  15. 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

  16. Tammy says

    Made a vegan, nut free version of this recipe and the family loved it! I substituted sesame seeds and ground hemp seeds for nuts and used coconut yogurt and coco whip and a little bit of boysenberry jam before adding strawberries, blueberries and blackberries. So so good!!! Thank you 😊

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