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Granola Breakfast Tarts with Yogurt and Berries

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 24 tart shells
Author Heidi @ Food Doodles


  • 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)
  • Berries
  • 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.