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 Greek yogurt. Swirl about 1 tablespoon of jam onto the yogurt and top with 1/4 cup mixed berries. Enjoy!