I hope you’re having a wonderful week. I thought I’d pop in to share these tarts with you! Now before you get all excited, I have to say I was inspired by these Granola Tart Shells, I didn’t completely come up with the idea on my own. I did adapt the granola recipe from the Coconut Granola recipe here on Food Doodles though. If you’re wondering you can just make regular granola out of this recipe. And you can also make tarts out of almost any granola recipe that forms clusters.
When I saw granola being used for tart shells I got so excited! What a fun idea, right? Especially if you love granola as much as I do. You can fill them with all kinds of breakfasty things, yogurt, fruit.. Yummy!
So I filled mine with Greek yogurt, fresh berries and a drizzle of honey. I actually made these twice before I could share them, the first time around using slightly less honey and they didn’t stick together as well. Once I used a sweet Greek yogurt, but I have to say I preferred using plain Greek yogurt and then drizzling with a tiny bit of honey. The sweet granola shell and sweet berries were enough sweetness for me I didn’t need sweet yogurt too, but you could use it if you want.
And as for the fruit, the toppings are endless! Of course these are yummy with berries but use whatever is seasonal, even apples or pears in the fall and winter would be yummy. I think these could be a fun breakfast to make for lots of people. Serve the shells with different kinds of yogurt and different bowls of chopped fruit to top and serve alongside. That is seriously breakfast perfection to me 🙂
I thought I’d include a couple pictures of the empty shells. You’ll notice that the inside of the tart doesn’t get quite as golden as the outside edges. As long as the inside has started to get golden they’ll be fine 🙂
And please, remember to lightly grease your muffin tin! One batch of mine had to be turned into just regular granola since I couldn’t get it out of the pan 🙁 I used muffin tins for the majority of mine, but I also used some little free standing mini tart shells to make these ones a little cuter. Whatever you have will work.
And the fun part, at least with this recipe, if they’re baking long enough they hold together well enough that you can pick them up and eat them out of hand. Of course you can use a fork as well if you want, but I was pleasantly surprised at how little mess they made. Of course feeding them to the kids was a different story!
Granola Breakfast Tarts with Yogurt and Berries
- 3 1/2 C old fashioned rolled oats (use GF oats for a GF version)
- 1/2 C oat bran (use GF oat bran for a GF version)
- 1 C unsweetened shredded coconut
- 1.2 C honey or pure maple syrup (maple for vegan)
- 1/4 C coconut oil melted
- 1 tbsp vanilla
- pinch sea salt
- 2 tbsp sucanat or brown sugar
- For Filling:
- Yogurt or Greek yogurt (or coconut / almond / another dairy-free yogurt for vegan)
- Other fresh fruit cut into small pieces bananas, apples, peaches, plums, apricots cherries, etc...
- Raw honey to drizzle over top (omit for vegan)
- For the tart shells, prepare 2 muffin tins by greasing the cups. Set aside.
- Preheat oven to 300 degrees.
- Stir together the rolled oats, oat bran(or more oats) and coconut. In another bowl stir together the honey, oil, vanilla, salt and brown sugar. Add the wet ingredients to the dry and stir together until completely combined.
- Put a heaping 2 tbsp of the granola mixture in each muffin cup and press down with your fingers to form a little tart, coming up the side of the muffin cup about 3/4 of the way. Repeat with the rest.
- Place in the oven and bake for 32-37 minutes, turning and switching the pans as needed until golden brown. Remove from the oven and cool completely without touching. When completely cool gently remove and store in an airtight container until ready to serve.
- Serve with your favorite yogurt or Greek yogurt, berries or other fresh fruit and a drizzle of honey if desired.