Breakfast Yogurt Granola Tarts

Breakfast is one of my favourite meals. Growing up, going out for breakfast was way better than go outing for dinner. The eggs, the bacon, the pancakes and syrup… droooool…

I’m a true brekkie junky.

Even in all my breakfast obsession, at home my breakfasts can lack lustre. While I will never tire of avocado toast with a fried egg, or a delicious baguette with butter and jam, I still like to try new things.

So when I stumbled on these Breakfast Tarts filled with greek yogurt, and topped with yummy fruits you what was the first thing I thought?

‘Those are way too pretty, I’ll never be able to make those.’

Everything in beauty requires some labour, but these…. THESE! Are natural beauties.

Easy to make (emphasis on the easy), easy to assemble, and easy to eat. Here’s the recipe below, because frankly, it’s too good not to share!

Bon Appetit


Roya Isabella

Yummy Yogurt Granola Tarts

Prep Time: 20 mins. Cook Time:18 mins Total Time: 35 mins

Type: Breakfast Servings: 6 mini tarts  Calories: 450 Calories


  • 1 1/2 cups old fashioned oats , Quaker
  • 1 cup walnuts finely chopped 
  • 1 tablespoon sunflower seeds
  • 1 tablespoon chia seeds
  • 1/3 cup coconut oil melted
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon ground 
  • 2 Tbsp greek yogurt, original or coconut per tart
  • 4 cups mixed fruit for topping, (strawberries, raspberries, blueberries, apples) *Anything to your heart’s desire*


  • Pre-heat oven to 325°F.
  • Butter the side of the tart pans lightly to further help the release of the tart after baking
  • Mix the oats, nuts, seeds, oil, honey, vanilla and cinnamon together in a bowl until thoroughly coated.
  • Press about 2.5 tablespoons of the mixture into 6 greased mini tart pans.
  • Bake in oven for about 16 to 18 minutes, or until golden.
  • As soon as you take the tarts out, press down the middle and build up the sides again (they puff up during baking from the heat)
  • Allow to cool completely in the pan before removing.
  • Gently remove the crust from the mould
  • Fill each tart with 2-3 tablespoons yogurt, smooth out evenly.
  • Arrange the fruit on top and serve immediately.

Tips and Tricks

1) Always use rolled oats and not the fast cooking ones! Or the tarts won’t stick together.

2) The baked granola crusts can be stored but they have to single-lined or else they fall apart stacked. They are a little tricky that way.

3) I prefer plain yogurt because the tart is pretty sweet and I am not an overtly sweet-flavoured person. But you can definitely add coconut yogurt, or sweeten the yogurt with maple syrup, honey, or agave.

4) Leaving the yogurt filling too long, may make the tart soggy

Comment Below what you think!

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