Breakfast Granola Tarts

By Ashley | Breakfast

Mar 25

Pretty breakfasts taste better. That’s a fact. But let’s diverge from the typical gluten and sugar heavy sweets we associate with breakfast and explore a different morning treat, that’s just as beautiful, and just as delicious.


The breakfast tart!

A heart, crunchy, slightly sweet granola shell. Creamy, probiotic-packed, dairy-free yoga. Fresh, seasonal fruit. And your favorite toppings, if you want to take this meal to the next level!

The only sugar comes from the natural sweetness of ripe fruit, mashed banana, and a bit of stevia if you have a sweet tooth.

To change it up, I sometimes fill the crunchy granola base with creamy nice cream for a frozen, more dessert-like indulgence.

And honestly, my favorite component is the toppings! Customize away depending on your mood, and you’ll never get bored with these delicious, nutritious, refreshing little “pies.”

I highly advise purchasing 4 or 5 inch tart pans with removable bottoms. Not only are they perfect for pie crusts, but they make great mini cakes and frittatas as well =)

Breakfast Granola Tarts

For the granola:
1 c rolled oats
1/2 c mixed seeds, chopped nuts, dried fruit
1 medium banana, mashed
1/4 c almond or cashew butter
1/2 tsp cinnamon
Pinch sea salt
Optional: 3-4 drops vanilla stevia

For the filling:
1 c dairy-free yogurt (such as cashew yogurt)
Fruit of choice
Alternative: Use ice cream or nice cream instead of yogurt for a summery dessert version

For garnishing (optional):
Nuts, coconut, matcha powder, cacao nibs, homemade chocolate sauce

Method:

Mix together the banana and cashew butter in a bowl.
Add the remaining ingredients and stir to coat.
Press the mixture into 3-4 parchment lined mini tart pans.
You will probably have extra granola, which you can bake separately in a thin, even layer.
Bake at 275 degrees for 15-20 minutes or until golden. You can leave them in the oven (with the oven off) or on top of the oven for an additional 2-3 minutes to crisp up more. They will harden as then cool.
Fill cooled granola shells with yogurt or nice cream. Garnish as desired.
Eat within 2-3 hours of assembly.
*Note: granola shells will stay fresh for 7 days at room temperature in an airtight container.

About the Author