Granola Breakfast Tarts
don’t these tarts look delicious…
My husband pulled a very strange face when I announced that I had a couple of tarts for him for breakfast…
what a lovely looking pair of tarts!
But when I showed these to him he smiled and then said “surely this is dessert, not breakfast?”
did this come from a patisserie?
Well, just wait until you see what they are made from!
how about this one?
Delicious homemade granola, combined with egg white and baked into tart cases…
ohhhh….naked tarts!
Which you fill with yoghurt…
fill with your favourite yoghurt
And top with fresh berries…
fresh raspberries for this tart…YUM!
This tart was inspired by a recent visit to Bowen Island Bakery in Drummoyne. When I looked up their website for the address I decided to check the menu. The Granola Brekkie Tart caught my eye “Egg White baked w/ Roasted Muesli & Mixed Wild Berries”. My instant thoughts were that it would look like what I have made, but it actually looked more like a muffin. But from that description, this tart was born!
- 2 cups whole rolled oats
- ½ cup desiccated coconut
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup sesame seeds
- ¼ cup maple syrup
- ¼ cup extra virgin olive oil
- 1 teaspoon ground cinnamon
- 2 egg whites (or you may like to try aquafaba if vegan or for egg allergies*)
- 1 cup Greek yoghurt
- 1-2 punnets fresh berries, or other fruit of choice
- Start by making the granola: Heat oven to 150 degrees and line a large baking tray with greaseproof paper
- In a medium-large bowl combine oats, coconut, pumpkin, sunflower and sesame seeds, maple syrup, oil and cinnamon and mix well
- Tip out onto prepared baking tray and spread evenly
- Bake for 40 minutes, or until golden brown, but remove after 20 minutes and stir the granola as the edges will cook faster than the middle
- When cooked, remove from the oven and set aside to cool slightly
- Into the same mixing bowl, add one egg white and whisk until broken up
- Add 1 cup of cooked granola and stir to coat
- Divide into 4 tart cases, pressing down to make a 'shell', then bake for 10-12 minutes
- Repeat as necessary with remaining egg white and granola
- When cooked, allow to cool before removing from tart tray.
- Fill with yoghurt and top with berries. Delicious!
- Store any leftover tart cases and granola in airtight containers
making granola
ready to go in the oven
fresh granola ready to be made into tarts 🙂
This post was also inspired by the Recipe Redux Feb Theme…
Break Out of Breakfast Boredom
Cooks aren’t always pressed for time in the mornings – they just need new ideas. Think mug cakes, smoothie bowls, breakfast cookies and more. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!
Check out what the other ‘Reduxers’ have made to inspire you…
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Great idea, we often make granola, but I haven’t tried cups yet.
Thanks Steph. They are fun and easy. I hope you give them a go 🙂
These are so cute!! I love granola but I’m always looking for different ways to eat it—- can’t wait to try these!
Thanks Liz 🙂
These look so cute and tasty! I would love these for breakfast!
Thanks Kelly 🙂