Name: Breakfast Fruit Tarts with Granola Crust
Prep time: 10 min
Cook time: PT-485687H12M49S
Total time: PT-485687H12M49S
Cuisine: American
Ingredients: 2 cups old-fashioned oats; ½ cup honey or maple syrup; ¼ cup coconut oil, melted; ½ tsp vanilla extract; Pinch of salt; 1½ cups Greek yogurt (plain or vanilla); Sliced strawberries, blueberries, kiwi, banana, mango, or any favorite fruits; Optional: drizzle of honey or sprinkle of chia seeds

I love these Breakfast Fruit Tarts with Granola Crust because they’re a fresh, wholesome way to start the day. The crunchy granola crust paired with creamy Greek yogurt and vibrant fresh fruit makes for a delightful combination that feels both indulgent and nourishing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Granola Crust:

2 cups old-fashioned oats

½ cup honey or maple syrup

¼ cup coconut oil, melted

½ tsp vanilla extract

Pinch of salt

Filling:

1½ cups Greek yogurt (plain or vanilla)

Toppings:

Sliced strawberries, blueberries, kiwi, banana, mango, or any favorite fruits

Optional: drizzle of honey or sprinkle of chia seeds

Directions

Preheat the oven to 350°F (175°C). Lightly grease a muffin tin to prevent sticking.

In a bowl, mix the oats, honey (or maple syrup), melted coconut oil, vanilla extract, and a pinch of salt until the oats are well coated.

Press the mixture firmly into each muffin cup, shaping a little well in the center to hold the filling. I use my fingers or the back of a spoon to make the tart shape.

Bake for 12–15 minutes, or until the crusts turn golden brown and feel set. Let them cool completely in the tin; this helps the crust harden for easy removal.

Once cooled, fill each granola tart shell with a spoonful of Greek yogurt.

Top with your choice of fresh fruit, and add a drizzle of honey or sprinkle of chia seeds if desired.

Serve immediately or refrigerate for up to a few hours before enjoying.

Servings and Timing

This recipe makes about 6 individual tarts. Preparation takes roughly 10 minutes, baking is about 12–15 minutes, plus cooling time. Overall, you can have breakfast ready in under 30 minutes, which I find perfect for a weekend treat or a quick weekday meal prep.

Variations

I like experimenting with different toppings like toasted nuts or a sprinkle of cinnamon in the crust for extra warmth. Using flavored Greek yogurt adds another layer of taste, and swapping out coconut oil for butter works if you want a richer crust. For a dairy-free version, I substitute the Greek yogurt with coconut or almond milk yogurt, and it turns out just as delicious.

Storage/Reheating

These tarts keep well in the fridge for up to 2 days when stored in an airtight container. I don’t recommend freezing since the fruit and yogurt texture can change. When I want to enjoy them later, I simply assemble right before eating for the best texture, or if already assembled, I let them come to room temperature for 10 minutes before digging in.

FAQs

Can I make the granola crust ahead of time?

Yes, I often prepare the granola crusts a day in advance. Once cooled, I store them in an airtight container at room temperature, and they stay crisp and ready to be filled when I’m ready.

What can I use if I don’t have coconut oil?

I usually substitute coconut oil with melted butter or a neutral oil like vegetable oil. It changes the flavor slightly but still works great for the crust.

Can I use flavored yogurt?

Absolutely! Vanilla or even berry-flavored Greek yogurt adds a nice twist. Just keep in mind that plain yogurt lets the fruit shine more.

Are these tarts suitable for vegans?

To make them vegan, I swap honey for maple syrup and use plant-based yogurt alternatives. Coconut oil is already vegan, so the rest of the recipe fits perfectly.

How do I keep the crust from getting soggy?

I find that baking the crust until fully golden and letting it cool completely in the tin helps it harden and resist sogginess. Also, assembling the tarts right before eating keeps the granola crust crunchy.

Conclusion

These Breakfast Fruit Tarts with Granola Crust are one of my favorite easy, healthy breakfasts. They feel special enough for guests but are simple to whip up any morning I want something fresh and satisfying. I love how customizable they are, and the combination of textures and flavors keeps me coming back for more. If I’m ever in a breakfast rut, this recipe is my go-to for a bright, tasty start to the day.

Recipe: