These Fruit and Yogurt Granola Tarts are an easy gluten-free and vegan breakfast recipe with a beautiful presentation -from Vegetarian Heartland: Recipes for Life’s Adventures by Shelly Westerhausen.
As I write today’s post, we are flying over snow-covered Greenland en route to Iceland. Most summers we plan road trips that take us from the Midwest to other regions of the country, allowing us the freedom to make stops and check out the unique, interesting, and sometimes bizarre things that pop up along the way. (Last year’s stop at the Devil’s Rope Museum comes to mind.)
This summer we traded in our US road trip for an Icelandic one. We’ll be renting a car and driving around the Ring Road, hopefully stopping often and taking in all we can. I will be sure to share peeks of our adventure over on Instagram, so follow along if you like!
A few weeks ago though, the beautiful new Vegetarian Heartland cookbook landed on my doorstep from fellow blogger and Midwest lady, Shelly of Vegetarian ‘Ventures. If you aren’t familiar with Shelly’s blog, it is full of gorgeous photography and accessible vegetarian recipes.
Vegetarian Heartland is full of fresh, seasonal recipes that make whole-food eating delicious and easy. Drawing inspiration from the Midwest and all it (sometimes secretly) has to offer, Shelly’s recipes and photos in the book had me smiling, page after page. Whether you’re from the heartland or not, you too will identify with Shelly’s seasonal adventures and the food that accompanies them.
With berry season in swing, I was drawn to these simple fruit and yogurt granola tarts. Making a couple small changes to make these gluten-free and dairy-free, the tarts are like a yogurt parfait all dressed up.
Vegetarian Heartland comes out June 20th but you can pre-order your copy here!
Fruit and Yogurt Granola Tarts (Gluten-Free, Vegan)
- ½ cup 110 g coconut oil (or butter if not vegan)
- 2 cups 200 g gluten-free oats
- ½ cup 60 g chopped walnuts
- 2 tablespoons maple syrup
- 1 cup dairy-free plain yogurt or cow’s milk yogurt if not vegan
- 2 cups fresh fruit berries or fruit in season cut into 1-inch pieces if necessary.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease four 4-inch (10-cm) tart pans.
In a food processor, combine the coconut oil, oats, walnuts, and maple syrup and pulse until a chunky dough forms. Divide the dough among the prepared tart pans and press into the bottom and sides to create an even crust.
Bake until the crust has browned,10-12 minutes. Remove from the oven and let cool. The crusts can be made up to 3 days ahead of time and stored in an airtight container at room temperature.
When the tart crusts are cooled, spread ¼ cup (60 g) of the yogurt over the bottom of each tart crust and arrange ½ cup (70g) fruit on the top. Serve immediately.