Try a wholesome and beautiful breakfast granola fruit tart with yogurt recipe. Customize your favorite fillings and toppings in the crunchy granola crust!
What would you say if I gave you a good reason to eat dessert for breakfast? I’m so in, how about you? I’ve got a guilt-free meal that will make the start of your day a little brighter.
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. Oh yeah.
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. I can’t wait to share how I make these simple and fun tarts, let’s get started!
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!
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.
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 are in business. I used a combination of strawberries, raspberries, blueberries and green apple. Lots of bright colors that look gorgeous, especially if you are sharing with others. If you are 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!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
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 more mushy and harder to handle.
- 1 1/2 cups old fashioned oats , , Quaker
- 1 cup walnuts , finely chopped
- 1 tablespoon sesame seeds
- 5 tablespoons coconut oil , melted
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon , ground
- 2 cups greek yogurt , coconut yogurt, or almond yogurt
- 4 cups mixed fruit , for topping, (strawberries, raspberries, blueberries, apples)
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 to cool completely in the pan before removing.
Use a small knife to gently release the sides of the crust, working around each side, then very carefully remove it from the pan, turning over if needed into your hand. The crust should be crisp on the sides and hold together, but will be delicate.
Fill each tart with 3 to 4 tablespoons yogurt, smooth out evenly.
Arrange the fruit on top and serve immediately. The crust will become a little soggy if left to sit for too long.
1) 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!
2) 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.
3) You can use any flavor yogurt you like. Add honey, maple syrup or vanilla to sweeten up plain yogurt if desired.
4) Butter can be substituted for coconut oil.
4) Pistachios, peanuts or almonds can be substituted for walnuts.
5) Maple syrup or agave syrup can be substituted for honey.
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