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My newest obsession — granola yogurt tarts.
The crust for these yogurt tarts recipe is rolled oats and almond meal pressed into mini tart shells and baked until golden.
The filling is Greek yogurt sweetened with honey.
That’s genuinely it, and they taste better than they have any right to for how little effort goes in.
I’ve been trying to lighten up my baking after a heavy run of cake recipes over the holidays — and I’m trying to get in shape for summer, so I’ve been looking at everything differently. Not sure if I should call these breakfast or dessert. Snack works too. I’ve eaten them at all three.
Why This Recipe Works
The crust comes together in one bowl — oats, almond meal, coconut oil, and honey pressed into mini tart shells and baked for 14–16 minutes until golden. The almond meal gives it a slight nuttiness and enough structure to hold the filling without crumbling.
For the filling I used plain Greek yogurt sweetened with honey. I also made a chocolate version by stirring unsweetened cocoa powder into the yogurt — that one was good too and worth trying if you want variety.
The fruit is just a couple of strawberry slices and one raspberry per tart. I kept it minimal on purpose. Use whatever you have.
How I Serve Them
On mornings when I wake up extra hungry and don’t feel like eggs, these are what I reach for — already made, already in the fridge. They also work well for brunch because they’re individually portioned, hold their shape on a plate, and look more put together than the effort involved.
One practical note: if you have tart pans with removable bottoms, use them. Getting the shells out cleanly is much easier. Mine don’t have removable bottoms, which I found out the hard way.
Make these ahead if you can — store the baked shells unfilled in an airtight container in the fridge for up to a week and fill right before serving. I left a batch filled in the fridge for two days and the crust did go soggy. Still tasted good, but the texture was better fresh.
Granola is so easy to prepare and I haven’t even made homemade in a while. Feel free to check these recipes out: Cranberry Almond White Chocolate Granola, Coconut Almond Goji Berry Granola and Chocolate Coconut Hazelnut Quinoa Granola.
But I made these Lightened Up Granola Yogurt Tarts and I’m glad I did. They are my new favorite breakfast.
I also have a recipe for Tartlets with Mascarpone Whipped Cream and Blueberry Sauce and also Berry Lemon Tartlets, but they are strictly for dessert!
Tips
Press the crust mixture firmly to the bottom and sides — about 2½ tbsp per shell. Too thin and they crack when you try to remove them.
Cool the shells completely before adding the yogurt. Even slightly warm shells make the filling runny.
The chocolate version is just the plain filling with unsweetened cocoa powder stirred in — about 1 tsp per serving. Taste as you go.
If you want a sweeter crust, add an extra teaspoon of honey to the mixture before pressing — the base recipe is lightly sweet by design so the yogurt filling carries the flavor.
FAQs
Yes — bake the shells up to a week ahead and store unfilled in an airtight container in the fridge. Fill and top with fruit right before serving. If you fill them more than a few hours ahead the crust softens and loses its texture.
Not for this recipe. The crust is made from scratch with rolled oats and almond meal, which hold together when baked into a shell. Store-bought granola has different moisture and sugar levels and won’t bind the same way.
You can, but plain Greek yogurt gives you more control. Flavored yogurt is usually already quite sweet — if you use it, skip the added honey and taste first before filling the shells.
Yes, sized around 3–4 inches each. Pans with removable bottoms make unmolding much easier. If you don’t have them, press the mixture into a muffin tin lined with parchment strips so you can lift the shells out cleanly.
Lightened Up Granola Yogurt Tarts Recipe
Ingredients
- 5 tbsp honey, , divided
- 2/3 cup almond meal
- 2/3 cup rolled oats
- pinch of salt
- 1/8 tsp cinnamon
- 1 1/ cup plain yogurt
- 3 tbsp coconut oil
- 3 tsp unsweetened cocoa powder
- 3 strawberries, , sliced
- 6 raspberries
Instructions
- Preheat oven to 325 F.
- Spray mini tart shells with cooking spray.
- In a bowl, combine rolled oats, almond meal, salt, cinnamon, coconut oil and 2 tbsp honey. Mix with a spatula or by hand to combine.
- Divide mixture between 6 mini tart shells (about 2 1/2 tbsp for each tart, or more if you have left over mixture). Press the mixture with a spoon to spread evenly to the bottom and walls of the pans.
- Bake for 14-16 minutes, until golden. Remove from the oven and cool completely. If using tart pans with removable bottoms, carefully remove granola shells from the pans.
- Divide yogurt between 2 small bowls. Add 1 1/2 tbsp honey to each bowl. Use more honey, if it is not sweet enough for you. Add cocoa powder to one of the bowls and mix to combine.
- Fill tarts with yogurt and top with fruit.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so perfect for breakfast!! Thanks for sharing Mira, will try this recipe soon 🙂
How cute are these?! What a fun breakfast or snack, Mira! I’ve been wanting to try granola tarts for the longest time, so I can’t wait to make this. Looks SO good!
What a pretty looking breakfast, Mira. Making granola yogurt tart is a genius idea. I would love to make these.
These look gorgeous, nutritious and easy to make!