Breakfast Granola Tarts
These Granola Breakfast Tarts (ready to be grabbed and devoured) are crunchy, creamy and healthy deliciousness. Not bragging. It’s true.
Granola, Homemade or Store Bought
Honey/maple syrup/ date syrup
Water, if needed
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
Puffed rice/ murmura
Almonds, roughly chopped
Honey/ maple syrup
Dates, pitted and chopped
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.
Breakfast Granola Tarts -
-February 17, 2020