Name: Granola Crust Breakfast Tarts with Greek Yogurt + Berries (Gluten Free + Refined Sugar Free)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 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; 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

Ingredients

Scale

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

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Instructions

Preheat oven to 325ºF. Prepare four small tart pans by greasing lightly with coconut oil. Set aside.
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.
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.
Place on a baking sheet and bake for 12-15 minutes, or until firm to the touch and browned. Let cool completely.
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!