Granola Crust Breakfast Tarts with Yogurt & Berries

• Vegetarian
• Gluten free

• Produce

  • 1 handful Berries, mixed fresh or frozen

• Breakfast Foods

  • 100 g Rolled oats

• Condiments

  • 1 tbsp Honey
  • 2 tbsp Honey / maple syrup / date syrup

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 tbsp Desiccated coconut
  • 30 g Nuts, mixed
  • 1 tbsp Pumpkin seeds
  • 1 tbsp Sunflower seeds

• Dairy

  • 250 g Greek yogurt

Found on myfussyeater.com

Description

Ingredients

• Granola Crust Tarts:
• 100g / 1½ cups rolled oats
• 30g / ⅓ cup mixed nuts
• 1 tbsp sunflower seeds
• 1 tbsp pumpkin seeds
• 1 tbsp desiccated coconut
• 1 tbsp coconut oil
• 2 tbsp honey / maple syrup / date syrup
• Yogurt & Berry Topping:
• 250g greek yogurt
• 1 tbsp honey
• handful of mixed berries, fresh or frozen

Directions

• Preheat the oven to 180c / 350f
• Put the rolled oats, nuts, seeds and desiccated coconut into a food processor and blitz until it reaches a crumb consistency. Melt the coconut oil in the microwave, mix with the honey and then add to the food processor. Blitz again until everything is well combined.
• Lightly grease four mini tart tins. I used the ones with removable bottoms to make it easy to get them out. Divide the granola crust mixture between the four tins and using the back of a spoon press down firmly on the mixture to ensure that it all sticks together.
• Bake the granola crust tarts in the oven for 8 - 10 minutes. The edges should just be starting to brown but ensure not to overcook and burn them.
• Allow the tarts to cool before removing them from the tins and topping them with greek yogurt, honey and mixed berries.