Lightened Up Granola Yogurt Tarts Recipe
Lightened Up Granola Yogurt Tarts Recipe – great for a mini dessert or breakfast, wholesome, sweet, nutritious and
delicious.My newest obsession – granola yogurt tarts! Very easy to make, packed with wonderful ingredients.
I’ve been doing my best to create some lightened up desserts lately (after the numerous cake recipes I posted over the holidays).
Did I mention that I’ve been trying to get in shape for the summer?
Not sure if I should call them breakfast or dessert. How about a snack? Anyway, these taste amazing!
The crust of these Lightened Up Granola Yogurt Tarts is made with roles oats, almond meal, coconut oil and honey.
The filling – Greek yogurt sweetened with honey. I also made a chocolate version of the filling by adding unsweetened cocoa powder to it. The chocolate version tasted pretty good, too!
I really wanted these to be low in calories, so I added a couple slices of strawberry on top of each granola yogurt tart and a raspberry per tart, but please feel free to top them with more berries of fruit of your choice.
I have been allowing myself to sleep an hour later than usual for the past month. I just feel tired. But I wake up extra hungry. Then I usually struggle with breakfast ideas. I eat eggs for breakfast 3-4 times a week and on other days I’ll make a breakfast burrito or granola.
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!
With Mother’s Day around the corner, then are just perfect for brunch! Make them for your mom. Or for yourself!
You bake the shells, then let them cool and fill them with yogurt filling. Top with fruit.
I’ve kept these in the fridge for a couple of days with the yogurt inside and they did get soggy, but still tasted delicious. I recommend that you keep the baked tarts without the filling, in an air-thigh container in the fridge for up to a week.
- 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
- 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.