Granola Crust Breakfast Tarts with Greek Yogurt + Berries (Gluten Free + Refined Sugar Free)
Servings 4 tarts
Ingredients
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
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!
