Granola Crust Breakfast Tart with Coconut Yoghurt - The Good Roots Blog
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granola-crust-breakfast-tart-with-coconut-yoghurt

Granola Crust Breakfast Tart with Coconut Yoghurt


Springtime breakfast granola tart.

After months of eating warm porridge and oats for breakfast, this is just the kind of refreshing change I needed to welcome spring.

Jump to Recipe

So right about now you are probably thinking, tart ? For breakfast, really? Don’t be fooled by the name, it’s a healthy, well-balanced breakfast. Think of it as a fancy way to serve yoghurt, granola and fruit.

Now this granola crust may seem like a little too much effort to even bother , but it’s super quick and easy to make. Taking only 30 minutes from start to finish this breakfast granola tart will be the show stopper on the brunch table.

granola-crust-breakfast-tart-with-coconut-yoghurt

Base, filling and toppings

The granola crust is a simple blend of oats, coconut, nuts, coconut oil, honey, almond flour and some cinnamon. Instead of spreading it out on a tray you just press the granola into a tart tin (with a removable bottom).

granola-crust

I kept it quite simple with the filling being coconut yoghurt mixed with a little honey and pea protein powder, but you can use Greek , soy or any yoghurt of your choice. You can even use this granola crust for a dessert by filling it with lemon curd, custard or a delicious chocolate ganache .

granola-crust-breakfast-tart-with-coconut-yoghurt

Lastly for the topping I tried sticking to fruit that are in season and playing with that to create something that screams SPRING ! Of course you can use whatever fruit you have on hand and if you are serving it to others add a little more flair to it. Some ideas for you to play with ; passion fruit pulp, strawberries decorated in a rose, raspberries or berry compote.

granola-crust-breakfast-tart-with-coconut-yoghurtghurt-&-fruit

Technical notes ;

I used the tart tins with removable bottoms just to make it easy to get the granola crusts out. If you don’t have these then normal tart tins or even a muffin tray would work too. Just be sure to grease them very well and wait until the crusts are completely cooled before trying to remove them.

You can make the granola crust tarts ahead of time if you wish. They will keep in an airtight container for 24 hours. Don’t fill them with the yogurt or any other toppings until you are ready to eat them as they will slowly absorb the liquid.

Breakfast recipes you might also like :


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Granola Crust Breakfast Tart with Coconut Yoghurt

Easy granola crust filled with yoghurt of your choice makes for a beautiful new breakfast option to add to your favourites. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: gluten-free, Vegan
Keyword: breakfast, coconut yoghurt, fruit, granola, spring, tart
Servings: 8
Author: Angelique

Ingredients

  • 1 1/2 cups old fashioned oats
  • ¼ cup nuts finely chopped (almonds, walnuts or pecans)
  • ½ cup desiccated coconut
  • 2 Tbsps chia seeds
  • ½ cup coconut oil melted
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon ground

Filling & Topping

  • 2 cups coconut yogurt or yogurt of choice
  • 2-4 Tbsps honey optional
  • 1/4 cup pea protein powder optional
  • Fresh fruit
  • Mint leaves
  • toasted coconut shavings
  • chopped nuts or activated buckwheat groats

Instructions

  • Pre-heat the oven to 150℃ .
  • Mix the oats, nuts, seeds, coconut, melted oil, honey, vanilla and cinnamon together in a bowl until thoroughly coated.
  • Press the mixture into a greased tart pan. Use the back of a measuring cup or spoon to help press the granola evenly across the pan and up the sides.
  • Bake in the center rack of the oven for about 15 to 17 minutes, or until golden.
  • Immediately after removing the tart from the oven, use the back of the measuring cup or spoon to press down the center of the crust to create more of an indentation, and push up the sides. (The shell puffs up in the oven, so it helps to reshape the crust after it bakes while still hot.)
  • Allow to cool completely in the pan before removing.
  • To remove the granola crust from the tin; flip a small bowl so that the base is facing upward, placing the tart tin on the base of the bowl slowly glide the side of the tin off so that only the granola tart and the base of the removable tin remains.
  • Mix the yogurt with the pea protein powder and honey.  Then fill the tart and smooth out evenly.
  • Arrange the fruit on top and serve immediately. The crust will become a little soggy if left to sit for too long.

Notes

  • I used the tart tins with removable bottoms just to make it easy to get the granola crusts out. If you don’t have these then normal tart tins or even a muffin tray would work too. Just be sure to grease them very well and wait until the crusts are completely cooled before trying to remove them.
  • You can make the granola crust tarts ahead of time if you wish. They will keep in an airtight container for 24 hours. Don’t fill them with the yogurt or any other toppings until you are ready to eat them as they will slowly absorb the liquid. *I added some pea protein powder and honey to my coconut yoghurt but you can keep it simple with just any yoghurt of your choice.
  • You can even use this granola crust for a dessert by filling it with lemon curd, custard or a delicious chocolate ganache.

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