These beautiful tarts make a very impressive alfresco breakfast on a sunny spring morning.
Ingredients
For the granola breakfast tarts
- 3 cups rolled oats
- 1 cup thread coconut
- ¼ cup chia seeds
- 1 teaspoon cinnamon
- ⅔ cup coconut oil
- ½ cup maple syrup
- 2 cups yoghurt of your choice
- Fresh fruit — sliced
- ½ cup fruit compote
- 2 teaspoons black sesame seeds
- Edible flowers, to garnish (optional)
Method
For the granola breakfast tarts
- Preheat the oven to 180°C (160°C fan bake). Grease 8 individual tart tins.
- Combine the oats, coconut, chia seeds and cinnamon in a large bowl.
- Melt the coconut oil and maple syrup over a low heat.
- Add the oil mixture to the dry ingredients and stir to combine well.
- Divide the mixture between the tart tins and press firmly using the back of a spoon.
- Bake for 12–15 minutes, checking after a few minutes to make sure they’re not browning too quickly.
- Remove from the oven and use the back of a spoon to press the mixture into the tin to form a good indentation for the filling. Cool completely then remove from the tins.
- Fill the tarts with yoghurt and fresh fruit. Drizzle with fruit compote and garnish with sesame seeds and edible flowers, if desired.