Healthy Breakfast Fruit Tart with Granola Crust
A dairy-free, healthy breakfast (or dessert) with a crunchy granola crust and creamy yogurt topping, perfect for any occasion.
Equipment
- Food processor
- Medium mixing bowl
- Mini tart pans
- Nonstick cooking spray
- Oven
- Spoon
Ingredients
For the Crust:
- 1 cup sliced almonds
- 1 cup rolled oats
- 1/4 cup honey or maple syrup for vegan option
- 3 tbsps coconut oil melted
- 1 tsp almond extract
- Nonstick cooking spray
For the Topping:
- 1-2 cups dairy-free yogurt (or Greek yogurt) flavor of choice
- 2-3 tbsps fruit compote OR lemon curd (optional)
- Assorted berries or any of your go-to fruits (sliced)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C), bestie! Spray your mini tart pans generously with nonstick cooking spray. Trust me—future you will be so glad you did.
- Blend That Crust Magic: Toss the sliced almonds and rolled oats into a food processor and give them a quick whirl. You’re aiming for a coarse, flour-like texture with a bit of crunch still in the mix. Don’t blend it into dust—this isn’t a science fair experiment.
- Mix It Up: Transfer the almond-oat mixture to a medium mixing bowl. Add the honey (or maple syrup for my vegan babes), melted coconut oil, and almond extract. Stir like you mean it! What’s the goal? A sticky, delicious crumbly mixture that holds together when pressed.
- Mold Like a Boss: Divide your crust mixture evenly among the mini tart pans. Using slightly damp hands (pro tip alert!), press the mix tightly into the bottoms and up the sides of the pans. If it feels a little sticky, that’s a good sign—it means you’re winning.
- Bake It Up: Pop those babies onto a baking sheet and slide them into the oven. Bake for 10-15 minutes, or until the edges are golden and your kitchen smells like a cozy granola dream. Don’t wander too far—the crusts can go from golden to “oops” real quick.
- Shape It & Chill: When they come out of the oven, grab a spoon and gently press down the centers—they’ll puff up a bit during baking, but you’re the boss here. Then, set the pans aside to cool completely. Go ahead, sip some coffee. You’re crushing this.
- Yogurt Party: Once the crusts are totally cooled (seriously, don’t rush this, or they could break), remove them from the pans. Fill each tart with a swoon-worthy dollop of dairy-free yogurt. Go extra on the creamy goodness—it’s the star here.
- Fruit-Topping Glow-Up: Now, it’s time to accessorize! Top with sliced strawberries or whatever fruit tickles your tastebuds today. Feeling fancy? Add a light squeeze of fresh lemon juice or even a lemon slice on top for that extra pop of freshness.
- Serve & Slay: Serve these beauties immediately or chill them in the fridge until your crew arrives to ogle over your masterpiece. Store any leftovers in the fridge for up to 2 days (if they last longer than 12 hours, color me impressed!).
Notes
- For a nut-free twist, swap the almonds for sunflower seeds or pumpkin seeds. Your tart, your rules!
- Experiment with different yogurt flavors—vanilla, coconut, mango—the world’s your dairy-free oyster.
- No mini tart pans? No stress. A muffin tin lined with parchment paper is the A+ hack you didn’t know you needed.