
Yield: 6
Granola Tart Cups

Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 1 ½ cups old-fashioned rolled oats (gluten-free)
- ½ cup chopped pecans
- ¼ cup almonds
- ¼ cup unsweetened shredded coconut
- 1 tsp ground cinnamon
- ¼ tsp sea salt
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- 2 cups plain Greek yogurt
- 1 cup mixed berries
- 1 tsp chia seeds
Instructions
- Preheat the oven 325ºF. Line or grease a 6 cup muffin tin.
- In a large mixing bowl, whisk together the oats, pecans, almonds, coconut, cinnamon, and salt. Stir in the maple syrup, coconut oil, and vanilla extract. Divide the mixture between the 6 mini tart pans. Firmly press the mixture down and up the sides of the pan. Arrange the tart pans on a baking tray and bake until the granola is golden and crips, about 20 to 25 minutes.
- Allow the tart shells to cool completely. Fill the tart shells with the yogurt, fruit, and chia seeds just before serving.
- Serve them immediately or store the unfilled tart shells in an airtight container for up to a week.
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