Why You’ll Love This Recipe

This breakfast fruit tart combines the richness of creamy yogurt with the crunchiness of a homemade granola crust. It’s customizable with your favorite fruits and yogurts, easy to prepare, naturally gluten-free, and free of refined sugars. Perfect for special brunches, family breakfasts, or a refreshing summer snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

old fashioned oats
walnuts, finely chopped
sesame seeds
coconut oil, melted
honey
vanilla extract
cinnamon, ground
greek yogurt, coconut yogurt, or almond yogurt
mixed fruit, for topping (strawberries, raspberries, blueberries, apples)

Directions

Preheat oven to 325°F (163°C).
In a large bowl, mix oats, walnuts, sesame seeds, melted coconut oil, honey, vanilla extract, and ground cinnamon until thoroughly coated.
Grease eight mini tart pans and press about three tablespoons of the granola mixture into each pan, pressing across the bottom and up the sides.
Bake for about 15 to 17 minutes, or until golden brown.
After baking, immediately press the centers down and reshape the sides using the back of a spoon while still hot.
Allow tarts to cool completely in the pans before removing them carefully with a small knife.
Fill each tart with three to four tablespoons of yogurt and smooth the top.
Top with a vibrant mix of fruits and serve immediately to maintain the crispiness of the crust.

Servings and timing

Servings: 8 mini tarts
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

Substitute walnuts with pistachios, peanuts, or almonds for a different nutty flavor.
Replace coconut oil with butter if preferred.
Use any yogurt you like, such as dairy-free options like almond, soy, or coconut yogurt.
Sweeten plain yogurt with honey, maple syrup, or vanilla extract.
Customize the toppings with seasonal fruits like mango, kiwi, peaches, or apricots.

Storage/Reheating

Store baked granola crusts in an airtight container in a single layer for up to one day before filling. Once filled with yogurt and fruit, the tarts should be consumed immediately to prevent sogginess. Avoid reheating, as the tarts are meant to be enjoyed cold.

FAQs

What kind of oats should I use for the granola crust?

Use old-fashioned rolled oats for the best texture. Quick-cooking or instant oats can become too mushy and won’t hold the tart shape well.

Can I make a large tart instead of mini tarts?

Yes, you can make one large 10-inch tart. You will need about 3 cups of yogurt for filling and a tart pan with a removable bottom for easier release.

Can I make the granola crusts ahead of time?

Yes, the granola crusts can be made a day ahead and stored in an airtight container.

What other nuts can I use besides walnuts?

You can substitute walnuts with pistachios, peanuts, or almonds for different flavors.

How do I prevent the crust from becoming soggy?

Fill the tarts with yogurt and fruit just before serving to keep the crust crispy.

Can I use a different sweetener instead of honey?

Yes, maple syrup or agave syrup can be used as a substitute for honey.

Is it possible to make this tart vegan?

Yes, use plant-based yogurt and swap honey for maple syrup or agave syrup.

What fruits work best for topping the tarts?

Berries, apples, stone fruits, mango, kiwi, and apricots work beautifully for vibrant and tasty toppings.

Can I freeze the granola tarts?

It is not recommended to freeze the tarts, as the texture of the granola crust and yogurt filling may be compromised.

What should I do if the crust breaks while removing it from the pan?

Carefully piece it back together; the yogurt filling will help hold the tart in place once assembled.

Conclusion

This breakfast fruit tart with granola crust offers a refreshing and nutritious twist to your morning routine. Its crunchy base, creamy filling, and fresh fruit toppings create a perfect harmony of flavors and textures. Whether served for a special occasion or a regular morning treat, it’s sure to impress and satisfy.