A show stopping healthy breakfast.

You’re going to luv this wholesome and vibrant granola yogurt fruit tart at your next special breakfast. It’s so simple to make. The granola shells can be complete and cooling in under 20 minutes.

Any homemade yogurt (plant-based or traditional dairy) beautifully compliments oats, so the hardest part is deciding which fruit to strew on top!  We’ve chosen berries and kiwi’s for vivid colour but mango or sliced stone fruit would be lovely too.

We’ve used two styles of yogurt - the large tart is filled with cow’s milk yogurt (dripped for an hour to thicken), while the mini tarts are vegan and filled with homemade coconut yogurt. See our blog for all our yogurt recipes. To keep the granola shell crispy and crunchy, delay adding the yogurt and fruit until just before serving.

For an even easier breakfast, make the granola shells ahead of time – they stay fresh and crunchy for up to 5 days in an airtight container.  

WATCH HOW SIMPLY JOE MAKES IT HERE

Makes 1 x 26cm tart or 6 small tarts.

INGREDIENTS

Granola shell
2 cups gluten free rolled oats
½ cup shredded coconut
½ cup flaked almonds (lightly crushed)
½ teaspoon of cinnamon
2 teaspoons of chia seeds
¼ cup maple syrup
Pinch salt
¼ cup coconut oil melted + more for greasing the tart tin.

Topping
Fresh fruit of your choice
Approx. 2 cups of thick homemade yogurt. Note: Dairy yogurt is best dripped for an hour (or more) to remove some of the whey and thicken up. Use 3 cups of homemade yogurt if dripping.
2 tablespoons of maple syrup or honey to sweeten the yogurt (optional)
1 teaspoon of vanilla (optional)

METHOD

1.    Pre-heat oven to 180°C/ 350°F
2.    Generously grease with coconut oil the inside of a tart tin with a removable base.
3.    Combine all ingredients in a large mixing bowl and stir to thoroughly coat.
4.    Pour the mixture into the prepared tart tin. Press down with your fingers or the back of a spoon so that the base and the sides are well covered. A thick crust is best. The granola will appear dry and flaky.

5.    Place the tart onto a large baking tray so that it’s easier to transfer in and out of the oven.
6.    Bake for 10 - 15 minutes or until golden around the edges.
7.    Remove the tray from the oven and allow to completely cool before handling. The tarts will be extra fragile while still warm.
8.    When cool, the granola shells become brittle. Carefully remove shells from the tart tins. Run a sharp knife under the tart if it has stuck.

9.    Optional: For a sweeter yogurt filling, place the homemade yogurt (or dripped yogurt) in a bowl and stir in vanilla and sweetener of your choice.
10.   Just before serving, spread the tart with thick yogurt.
11.  Arrange the fruit on top and serve immediately. The crust will lose its crispiness if left to sit for too long.

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