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Breakfast fruit tarts on white platter with fruit and lemon curd

Breakfast Fruit Tarts with Granola Crust {GF, VEG}

Breakfast Fruit Tarts with Granola Crust are crunchy granola tart shells filled with yogurt, homemade lemon curd and topped with fresh fruit! {GF, VEG}

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For the granola tart shells:

  • 1 cup old fashioned rolled oats
  • 1/4 cup finely ground nuts such as pecans walnuts or almonds*
  • 1/4 cup finely shredded coconut I use [this brand]
  • 1 teaspoon cinnamon
  • pinch salt
  • 2 tablespoons coconut oil melted
  • 2 tablespoons pure maple syrup

For the tarts:

  • 3/4 cup plain Greek yogurt I used 2%
  • 2-3 tablespoons lemon curd use this [Lemon Curd recipe] or store bought
  • Toppings: Assorted berries kiwi and [coconut flakes] for topping (or any of your favorite seasonal fruit!)


Prepare the granola crust:

  • Preheat the oven to 325 degrees.  Place (6) mini tart pans on a large rimmed baking sheet and spray with cooking spray (I use these pans).
  • In a medium bowl, combine the oats, chopped nuts, finely shredded coconut, cinnamon and pinch of salt.
  • Combine the coconut oil and maple syrup in a small bowl and add to the dry ingredients.  Stir until the dry ingredients are well moistened.
  • Divide the granola mixture between the (6) tart pans, pressing it evenly into the bottom and up the sides a bit using a small measuring cup or the back of a spoon.
  • Bake for 20-25 minutes or until golden brown.  Remove from heat and cool completely on a wire rack.

Assemble the tarts:

  • Remove the tarts from the tart pans and place on a serving tray.
  • Whisk the Greek yogurt in a medium bowl until light and creamy.  Place 2 tablespoons of the yogurt into each tart shell and swirl 1 heaping teaspoon of lemon curd into the yogurt.
  • Top decoratively with fruit and serve immediately.  Enjoy!


  • *Make sure that your nuts are chopped very finely using a food processor or by hand.  I also tested this recipe using almond meal instead of chopping nuts very finely and the tarts came out perfectly, however the tart shells were a tad bit "mealy".
  • If you're not a fan of coconut, substitute with the same amount of finely chopped nuts or a combination of half nuts and half chia or sesame seeds.
  • If you're not using them right away, store the tart shells in an air tight container for 1-2 days.  The tart shells are quite fragile, so it's best to keep them in the tart pans to help keep them intact.
  • Do not assemble the tarts in advance as the granola crust will get soggy.
  • This recipe is easily doubled!


Calories: 227kcal, Carbohydrates: 26g, Protein: 7g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 13mg, Sodium: 77mg, Fiber: 4g, Sugar: 13g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!