Crunchy granola crust tarts filled with creamy Greek yogurt and topped with fresh, vibrant fruit—a wholesome and delicious breakfast treat.

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

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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.
Bake for 12–15 minutes, or until the crusts turn golden brown and feel set. Let them cool completely in the tin.
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.

The granola crust can be made ahead and stored in an airtight container at room temperature.

Substitute coconut oil with melted butter or neutral oil if preferred.

Use flavored Greek yogurt for extra taste, or dairy-free yogurt for a vegan option.

To keep the crust crunchy, bake until golden and cool completely before assembling.

Best served fresh but can be refrigerated for up to 2 days.