Granola Yogurt Tarts Recipe

Adorable bite-sized granola tarts make the perfect Mother’s Day breakfast-in-bed. Bake the shells the night before, then get the little ones to help add yogurt and fresh fruit before serving. Added bonus: Everything is gluten-free and Paleo-friendly! 

Granola Yogurt Tarts

Yield: 2 to 3 servings
Active Time: 15 minutes
Total Time: 45 minutes

Ingredients

For the granola tart shells:
2 cups raw walnuts
2 cups raw cashews
1 cup raw pumpkin seeds 
1 cup unsweetened shredded coconut
1 cup raisins
3 tablespoons hemp seeds
1 large egg white
2 tablespoons water
3 tablespoons coconut oil, melted
1/3 cup raw honey
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon Maldon sea salt

For the toppings:
1 1/2 cups unsweetened coconut yogurt or Greek yogurt
Blueberries
Raspberries
Bee pollen, to garnish (optional)

Instructions

Make the granola tart shells
Preheat oven to 325 degrees and spray a muffin tin with non-stick spray.

Place walnuts, cashews, and pumpkin seeds in the bowl of a food processor. Pulse a few times to break into small pieces the size of rolled oats. Transfer to a large mixing bowl and stir in coconut, raisins, and hempseeds.

In a small mixing bowl, beat egg white and water until foamy. Whisk in coconut oil, honey, vanilla extract, cinnamon, cardamom, and salt. Pour over nuts and mix until fully coated.

Press granola mixture in sides and bottom of each muffin tin. Bake in oven for 30 minutes. Once golden-brown and crispy, remove from oven and let cool on counter.

Assemble the tarts
Remove granola tart shells from tin. Fill tart shells with yogurt and top with blueberries and raspberries. Garnish with bee pollen, if using.

Photo credit: Paul Delmont