Fruit and Yogurt Granola Tarts (Gluten-Free, Vegan)

These Fruit and Yogurt Granola Tarts are an easy gluten-free and vegan breakfast recipe with a beautiful presentation

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 616kcal

Author Tessa

½ cup coconut oil (or butter if not vegan) 110 g
2 cups gluten-free oats 200 g
½ cup chopped walnuts 60 g
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.

Lightly adapted and shared with permission from Vegetarian Heartland.