These Granola Crust Breakfast Tarts are topped with Greek yogurt and fresh berries for a fun and filling breakfast! This gluten-free and refined sugar-free twist on a classic parfait looks beautiful and tastes even better.
To be honest, I’m surprised these granola crust breakfast tarts haven’t come along sooner, considering they have a whole lot of granola goodness going for them, and they’re a twist on my favorite breakfast: Greek yogurt, berries, and homemade granola.
The granola crust is made a bit differently than regular granola to help it hold together, while maintaining that classic warm granola flavor. Instead of rolled oats, I used quick cooking oats. I tested the recipe both ways and the smaller quick oats definitely held together better in the crust – the rolled oats made for a less firm, more crumbly crust. If you only have rolled oats, I’d recommend pulsing them just a few times in a food processor or blender to break them down a bit.
Coconut oil is my fat of choice here, and it’s incorporated into the dry ingredients in solid form, worked into the flour similarly to the way you would for a crumble topping. Finally, finely chopped pecans and almonds add that nutty crunch that granola just needs. It is really granola if there’s no nuts involved?
I recommend assembling these fresh, right before you want to eat them, for the best results, although you can make them about a day ahead of time. They’re so easy to put together, though, so do it the day of.
Make these all at once and serve for a brunch get together, or make the granola crusts and stock them in the fridge for a quick-to-put-together breakfast on rushed mornings. And if you’re into not-too-sweet desserts? These breakfast tarts can star at the end of your day, too. Enjoy!
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Remember to #bakerita if you try the recipe!
Granola Crust Breakfast Tarts with Greek Yogurt + Berries (Gluten Free + Refined Sugar Free)- ⅓ cup (32g) almond flour
- 2 tablespoons (14g) tapioca flour
- ¾ cup (67g) quick oats
- ¼ cup coconut sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ¼ cup coconut oil, solid
- ¼ cup sliced almonds
- ¼ cup finely chopped pecans
- 2 cups Greek yogurt (I used non-fat)
- ¼ cup jam (I used this homemade blueberry chia jam)
- 1 cup mixed berries
- Preheat oven to 325ºF.
- Prepare four small tart pans by greasing lightly with coconut oil. Set aside.
- In a mixing bowl, combine the almond flour, tapioca flour, oats, coconut sugar, salt and cinnamon. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the flour until it comes together into a course meal with no dry flour remaining. Toss in the sliced almonds and pecans.
- Divide the granola crust evenly between the four prepared tart pans and use a flat-bottomed measuring cup or glass to press the crust evenly along the bottom and up the sides of the pans.
- Place on a baking sheet and bake for 12-15 minutes, or until firm to the touch and browned. Let cool completely.
- Immediately before serving, top each tart with ½ cup Greek yogurt. Swirl about 1 tablespoon of jam onto the yogurt and top with ¼ cup mixed berries. Enjoy!
Craving more granola goodness? Check out these recipes:
- Chocolate Strawberry Granola (Gluten Free + Vegan)
- Dried Cherry, Almond + Chocolate Chip Granola Bars (Gluten Free + Vegan)
- Greek Yogurt Cheesecakes with Granola Crust (Gluten Free)
- Protein Granola (Gluten Free + Vegan)
There's more where that came from!
Greek Yogurt Cheesecakes with Granola Crust (Gluten Free +… Almond Coconut Butter Granola Protein Granola (Gluten Free + Vegan) Coconut Macadamia Nut Granola (GF, Vegan + Refined SF) Chai Spice Granola Banana Coconut Granola