Breakfast Fruit Tart with Granola Crust (2024)

Try a wholesome and beautiful breakfast fruit tart with a crunchy granola crust and yogurt filling. Customize with your favorite toppings!

As I was eating my daily bowl of Greek yogurt and berries, I decided to add little granola on top for crunch. Then an idea hit me, BINGO! Why not flip things around a bit and create a breakfast granola fruit tart. I was already eating all of this stuff together anyway, why not step up my game and add a sprinkle of fancy to my day.

Have you ever had those crunchy Nature Valley granola bars, the one in the green package? These tartlets have a similar crunch, but way more useful. They are edible bowls that you can fill with anything your heart desires! PLUS, they are gluten-free with no refined sugar, boom!

The granola crust is a simple blend of rolled oats, sesame seeds, chopped walnuts, honey, cinnamon, vanilla, and melted coconut oil. It’s just like making a batch of granola but baked in 3 1/2-inch mini tart pans instead of flat on the tray.

As the granola cools the shells get crunchier. I noticed that after baking the sides shrank down, so I just used the back of a spoon to reshape and press the edges back up as they were still hot and it held its shape after cooling. These shells are very delicate, so carefully remove them from the pan. You can also make one huge 10-inch tart if so it helps to use a pan with a removable bottom.

I kept the filling very simple with nonfat vanilla Greek yogurt. I like the kind with stevia, so there is no added refined sugar. Other great options are almond, soy or coconut yogurt, or if you insist a classic custard or lemon curd would be so yummy if you are making these for more of a dessert.

Now for the topping!

Pick your favorite ripe fruit and you’re in business. I use a combination of strawberries, raspberries, blueberries and green apple. Lots of bright colors that look gorgeous, especially if you’re sharing with others. If transporting or serving them to others, it helps to put the shells in a paper liner, then fill and top. It keeps the delicate tarts secure!

As the seasons change, slices of stone fruit, mango, kiwi or even apricots would be delicious. Make sure to fill these right before serving as the granola crust can become soggy if allowed to sit for too long. You can store the shells for up to a day before in an airtight container so you can just grab and devour! What filling and topping ideas do you have? I would love to hear what you create!

Breakfast recipes you might also like

• Oat Pancakes with Berry Sauce
• Raspberry Breakfast Bars
• No-Bake Blueberry Yogurt Tart