Granola breakfast tarts




Prep Time


Cook Time

These beautiful tarts make a very impressive alfresco breakfast on a sunny spring morning.



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)


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.