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These Granola Crust Breakfast Tarts are topped with Greek yogurt and fresh berries for a fun and filling breakfast! This gluten-free and refined sugar-free twist on a classic parfait looks beautiful and tastes even better.

Granola Crust Breakfast Tarts with Greek Yogurt + Berries (Gluten Free + Refined Sugar Free)

  • Author: Rachel Conners
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 tarts 1x
  • Category: Breakfast



For the granola crust

  • ⅓ cup (32g) almond flour
  • 2 tablespoons (14g) tapioca flour
  • ¾ cup (67g) quick oats
  • ¼ cup coconut sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • ¼ cup coconut oil (solid)
  • ¼ cup sliced almonds
  • ¼ cup finely chopped pecans

For the topping

  • 2 cups Greek yogurt or coconut yogurt (For coconut yogurt, I like Culina)
  • ¼ cup jam (I used this homemade blueberry chia jam)
  • 1 cup mixed berries


  1. Preheat oven to 325ºF. Prepare four small tart pans by greasing lightly with coconut oil. Set aside.
  2. In a mixing bowl, combine the almond flour, tapioca flour, oats, coconut sugar, salt and cinnamon. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the flour until it comes together into a course meal with no dry flour remaining. Toss in the sliced almonds and pecans.
  3. Divide the granola crust evenly between the four prepared tart pans and use a flat-bottomed measuring cup or glass to press the crust evenly along the bottom and up the sides of the pans.
  4. Place on a baking sheet and bake for 12-15 minutes, or until firm to the touch and browned. Let cool completely.
  5. Immediately before serving, top each tart with 1/2 cup yogurt. Swirl about 1 tablespoon of jam onto the yogurt and top with 1/4 cup mixed berries. Enjoy!