These Granola Breakfast Tarts (ready to be grabbed and devoured) are crunchy, creamy and healthy deliciousness. Not bragging. It’s true.
If you’ve been following my cooking journey, you know we are a family of granola devotees. Most mornings, we grab it for breakfast. If not that, then for a mid-evening snack. To satiate the craving of it, I’ve made Gluten-free Buckwheat Granola, Banana Granola and just about everything in between (read: granola muffins).
What’s the result? I’ve got boatloads of homemade granola lying around in my kitchen and pantry.
What’s another consequence of being in love with granola? You end up experimenting a ton for new ways to consume it, and that’s how granola tarts for breakfast came to being.
How to Make Granola Tarts for Breakfast?
I feel the all-or-nothing approach is antiquated. I am forever looking for the middle ground in everything, which is what I wanted with this recipe. Something healthy, delicious and quick to make. Most often you get 2 out of these 3. But granola tarts are healthy, delicious, and so, so easy to make.
They require no baking and are vegan-friendly (more on this later)! All you have to do it chuck granola, coconut oil and honey in a food processor and then pulse. Take the mixture and pat it into loose-bottomed tart cases and then put it in a refrigerate to set.
That’s it. When you ready to devour them, take a tart base and garnish to your heart’s content.
Notes for making the granola tart base
Use the honey sparingly because granola is already sweet. Too much of it and you end up with an overly honied base. Right out of the food processor, the mixture should have a consistency of wet sand. If it’s not sticky enough or bit too dry, add a teaspoon or two of water.
When the granola tart base is cooled, it gets crunchier and a bit delicate (read: it takes the mastery of a magician to get them out of the standard tins). It is why I highly recommend loose-bottomed ones.
How to Make Granola at Home?
While there is nothing wrong with store-bought granola, it has to be the best quality. A better option is to make it at home. And why not? It's so easy to make and you'll have a yummy breakfast/ snack on hand for days!
Trust me; homemade granola is a delectable base for the breakfast tarts. After all you have the full control of ingredients!
My go-to version is date and almond, and it is uber easy to make. In a bowl, you mix almond, flax seeds, sunflower seeds, puffed amaranth, puffed rice with rolled oats. Separately, gently heat coconut oil and honey so that they just about melt and blend.
Fold the dry and wet ingredients together along with a pinch of cinnamon powder and some pure vanilla extract. Spread it on a baking tray in a single layer, and then slide it in the oven!
For the final touches, I stir in some dates and dried cranberries into the granola after the baking is done and let the mixture cool down. Date or almond not to your palate? Then use my matcha granola recipe!
Side note: for the lovers of granola, the almond butter quinoa granola is a must-try!
Getting Ready the Granola Tarts for Breakfast
They’re tender. They’re crispy. And they’re loaded with nutrients. But what I absolutely adore about granola tarts for breakfast is they are ready to be served in a jiffy.
Take them out of the fridge, leave it on the counter (to soften the base a tad bid) and then scoop a dollop of creamy, unsweetened Greek yoghurt and a few slices of fresh and dried fruits of your choice.
I used a touch of strawberries (leftover from the Valentine bake-a-thon), gooseberry and goji berries. To give the edible bowls-of-wonder a bit of crunch, I sprinkled a few pumpkin seeds and then topped it over with a drizzle of honey. But you can as easily customize the topping with chocolate chips, nuts or any seasonal fruit.
How to serve granola tarts?
From the very first bite till the very last crumb, the granola tarts have the perfect crust to filling ratio. That said, it is best to add the yogurt filling just before serving. If you let them sit for a long stretch of time, the yogurt makes the base soggy, and the snack loses its wonderful crunchiness.
Apart from a quick breakfast, granola tarts are the quintessential pick me up for a tired evening or a small snack for kids coming home from school. You can even serve it as a dessert.
How to Make the Granola Tarts Vegan?
Remember I said the recipe is very vegan-friendly? All you need to do is swap the Greek yogurt with coconut yogurt and the honey with maple or date syrup. For those looking for a gluten-free version, get your hands on gluten-free certified oats and follow the rest of the recipe!
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you! So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this breakfast granola tart recipe!
Breakfast Granola Tarts
- 2.5 cups Granola, Homemade or Store Bought
- 2-3 tbsp Coconut oil
- 3 tbsp Honey/maple syrup/ date syrup
- 1/4 tsp salt
- 1-2 tsp Water, if needed
- 1.5 cups Greek yogurt, plain
- Strawberries, Gooseberries, Grapes You can use any fruit of your choice
- Pumpkin Seeds & Goji Berries You can use nuts/ seeds/ dried fruit of your choice
Date & Almond Granola
- 2 cup rolled oats
- 1/2 cup Puffed rice/ murmura
- 1/4 cup Puffed amaranth
- 1/4 cup Almonds, roughly chopped
- 2 tbsp Flax seeds
- 3 tbsp Sunflower seeds
- 1/3 cup Coconut oil
- 1/3 cup Honey/ maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- 10-12 Dates, pitted and chopped
- 2-3 tbsp Dried cranberries Optional
- Keep 5 3-inch tart pans with removable base ready.
- Blitz together the granola, coconut oil, salt, and honey ( or maple syrup), in a food processor, till a crumbly sticky mixture is formed.
- If the mixture looks too dry, add a teaspoon or two of water. The dough should be like crumbly wet sand.
- Divide the granola mixture between the five tart cases. Press evenly into the tart pan. Refrigerate till firm.
- Turn out the tarts from the tins.
- Spoon in yogurt in each tart case and top with fruits, nuts, seeds of your choice.
- Drizzle with a bit of honey and serve immediately. Enjoy!
Almond & Date Granola
- Preheat the oven to 160C. Line a baking tray with parchment paper.
- Mix the oats, puffed rice, puffed amaranth, flax seeds, sunflower seeds and almonds in a large bowl.
- In a small saucepan, gently heat the coconut oil and honey. Heat it just enough so the two are well melded together. Take it off the heat.
- Whisk in cinnamon powder and vanilla extract.
- Pour this over the dry ingredients, mix well.
- Spread this mixture evenly onto the prepared baking sheet. Bake, stirring every 10-15 mins, for about 30 mins.
- The granola should be fragrant, look all golden and toasty. Once you’ve taken the tray out of the oven, stir in the chopped dates and cranberries. Let it cool completely. Store in an airtight jar.