Apricot & Coconut Granola Breakfast Tarts (Gluten-Free, Vegan)

breakfast granola tarts

While, some days, all I want is a bowlful of comforting, warming porridge, there are others (let’s call them Fridays!) where I want something a little bit exciting. Almost like a treat.

However much I love cake, I can’t quite bring myself to eat cake for breakfast. So, instead, these beautiful little granola tarts are my way of spoiling the sweet-toothed breakfast lover inside!

breakfast tarts

The boys love them, too, and also see them as a treat to celebrate the weekend. There’s just something so joyful about them, so happy looking! I don’t think anyone could fail to raise a smile when presented with these for breakfast, right?

While they do contained sugars (non-refined, I’d like to add!), these granola tarts are still pretty wholesome – they’re made from oats, apricots, coconut and nuts.

granola breakfast tarts

Really, you can fill them with whatever you fancy. Chocolate mousse, stewed fruits, leftover cheesecake fillings…

But, let’s face it, spooning in your favourite yoghurt is a whole lot simpler and easier! In these, I used my beloved Nush almond yoghurts because they’re easy on the tum and dairy-free (Ezra can’t tolerate lactose).

All you need to do then is top with your favourite fruits and enjoy!

Go on, dig in!

Sam x

Apricot & Coconut Granola Breakfast Tarts

Ingredients:

  • Makes 6 tartlets
  • For the crust –
  • 1 1/2 cups oats
  • 1 cup almonds
  • 1/2 cup desiccated coconut
  • 1/2 cup chopped and dried apricots, softened in warm water for 10 minutes and drained / patted dry
  • 2.5 tbsp brown rice syrup or maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla paste
  • 3 tbsp finely chopped Tigernuts or pecans (I used Tigernut Crunch)
  • For the filling –
  • 1 cup dairy-free yoghurt of choice (I used Nush almond milk yoghurts)
  • Fruit, to top

Method:

  1. Preheat oven to 170C. Blend together half of your oats with your almonds until they form a fine flour. Add all the remaining ingredients apart from the tigernuts into the blender (including the remaining oats) and blend until the mixture starts to stick together and the apricots completely break down. Press into six mini, loose-bottomed tart tins, up the sides and completely covering the base. If the mixture is too sticky to handle, add some more oats. If it’s too dry, then a splash more coconut oil or syrup.
  2. Place in the oven to bake for 6-8 minutes, or until golden. Remove from the oven and allow to cool completely.
  3. Once cooled, remove from the tins and fill with yoghurt and top with your favourite fruits. Enjoy!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

Leave a Reply

Your email address will not be published. Required fields are marked *