Gluten-Free Granola Breakfast Tarts
My daughter used to really hate granola. I think it was the combination of crunchy with soft that really did it for her. Then we travelled to Hawaii a few years back, and she couldn’t get enough of these amazing Acai bowls with homemade granola, pineapple, berries and coconut. If I am being honest, it may have been the sunshine and perfect fresh pineapple that tipped the scales. Either way, she’s been a fan of yogurt and granola bowls ever since!
I often use the KIND brand of granola, even knowing how painfully easy it is to make your own. With a surplus of oats around from my husbands new favourite Overnight Oats (recipe coming soon!) I decided to give it a try, but in a fun tart style format.
If you don’t have individual tart pans you can absolutely use a muffin tin, but you will need to adjust the time and keep an eye on them. If you don’t have either, you can simply make this granola recipe and spend it out on a greased baking sheet and sprinkle it over your favourite fillings. Lots of ways to crack an egg here!
It’s not exactly fresh berry season here yet, so I wasn’t about to spend 9 dollars (!!!) on organic strawberries. But I did manage to find some nice looking blackberries, blueberries and raspberries to make these tarts. They’re of course totally customizable - you can use açai, blended frozen fruit, dairy free yogurt or even ice cream if you’re looking for a treat later in the day!
I hope you’ll enjoy this cute little way to make your breakfast just a little bit more special! :)
Gluten-Free Granola Breakfast Tarts
Makes 4-5 4 inch Tarts
Tools: Tools: Tart pans, medium sized bowl, large sized bowl, wooden spoon, baking tray.
Ingredients:
2 cups old fashioned rolled oats (Bob’s Red Mill are gluten-free!)
1/2 cup unsweetened shredded coconut
1/2 - 3/4 cup crushed nuts (whatever you prefer - I used walnuts)*
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup honey (warm slightly if not liquid)
1/4 cup coconut oil (warmed until liquid)
1 teaspoon vanilla extract
Preheat your oven to 325 F. Lightly grease your tart pans with butter (or cooking spray) and set aside.
Combine oats, coconut, crushed nuts, cinnamon and salt in a medium sized bowl.
In a separate large bowl combine the honey, coconut oil and vanilla extract. Add in the dry ingredients and stir to combine.
Divide the granola base between your tart pans and press firmly into the sides and bottom (pressing down with a glass or measuring cup also works well here). Place the tart pans on a larger baking sheet in order to get them into the oven evenly.
Bake in your preheated oven for about 20-25 or until the granola looks toasted. Allow to cool on the baking sheet for 5 minutes before moving to a cooling rack to cool completely.
Once the granola tarts are cooled you can fill them with whatever toppings you’d like (I used full-fat blackberry Greek yogurt and fruit). They will keep in an airtight bag or container for 5-6 days.
Happy eating! Xo
* A note about the nuts - instead of spending a ton of time trying to finely chop them for this recipe you can simply put them into a sealable bag and crush them into small pieces with a rolling pin.
