If you’re craving a fresh, vibrant breakfast that looks as stunning as it tastes, the Breakfast Fruit Tart with Granola Crust is your answer. Imagine golden, crisp granola shells filled with silky yogurt and crowned with an array of jewel-like fruits—each bite is a celebration of flavors and textures. This show-stopping tart is naturally sweetened, gluten-free adaptable, and shockingly easy to make. Whether you’re planning a special brunch or simply want to make weekday mornings a little more magical, you’ll be reaching for this Breakfast Fruit Tart with Granola Crust again and again.

Breakfast Fruit Tart with Granola Crust Recipe - Recipe Image

Ingredients You’ll Need

This tart comes together with a handful of wholesome ingredients, each playing a starring role in flavor, nutrition, and visual appeal. It’s a beautiful mix of crunchy, creamy, and vibrant elements that make the Breakfast Fruit Tart with Granola Crust absolutely irresistible.

Old fashioned oats: The backbone of the granola crust, providing a satisfyingly hearty texture.
Walnuts, finely chopped: Add a delectable nuttiness and crunch—feel free to swap with pecans or almonds if you prefer.
Sesame seeds: These tiny seeds bring a subtle richness and toasty flavor to the crust.
Coconut oil, melted: Binds everything together while imparting a gentle tropical note.
Honey: Naturally sweetens the crust, helping it crisp up beautifully in the oven.
Vanilla extract: Rounds out the granola flavor with aromatic warmth.
Cinnamon, ground: Adds a cozy spice that complements both the oats and fruit.
Greek yogurt (or coconut/almond yogurt): The creamy, tangy base waiting to cradle all that gorgeous fruit.
Mixed fruit for topping: Use whatever’s in season—strawberries, raspberries, blueberries, and apples create a beautiful, juicy mosaic.

How to Make Breakfast Fruit Tart with Granola Crust

Step 1: Prepare the Oven

Start by setting your oven to 325°F. This moderate temperature is ideal for coaxing a deep golden color from your granola crust without burning the delicate oats and nuts. Baking at the right temperature is key to achieving that perfect, crisp texture!

Step 2: Mix the Granola Crust

In a big bowl, toss together the oats, chopped walnuts, sesame seeds, melted coconut oil, honey, vanilla, and cinnamon. Stir until every little oat is slicked in sweet, fragrant goodness. This is the moment where you set the stage for that signature crunch in your Breakfast Fruit Tart with Granola Crust.

Step 3: Press the Mixture into Tart Pans

Spoon about three tablespoons of the granola mixture into each greased mini tart pan. Use the back of an oiled spoon to firmly press the mixture evenly across the base and up the sides. Take your time here—a well-pressed shell is what keeps each tart crisp and sturdy enough to pop out of the pan later.

Step 4: Bake Until Golden

Arrange the filled tart pans onto your oven’s center rack and bake for 15 to 17 minutes. Keep an eye on them—the edges should turn beautifully golden and your kitchen will start to smell like a cozy bakery.

Step 5: Reshape While Hot

As soon as the granola crusts come out of the oven, grab a spoon and gently press down the centers and nudge up the sides of each tart. The mixture puffs up as it bakes, and re-shaping while everything’s still warm will create a deeper well for your luscious yogurt and fruit toppings.

Step 6: Cool the Tart Shells Completely

Patience pays off! Let the tart shells cool completely in their pans. This ensures they set up properly and won’t crumble when you try to pop them out. The texture is worth the wait—trust me.

Step 7: Remove and Unmold

Once they’re fully cool, use a small knife to gently loosen the crust from the sides of each pan. Work your way around, then carefully tip them out into your palm. They’re delicate, so treat them like little treasures!

Step 8: Fill with Yogurt

Spoon three to four tablespoons of your favorite yogurt into each tart shell and smooth it out for a creamy, inviting base. This is where dairy and dairy-free options both shine, so pick what you love most.

Step 9: Top with Fruit and Serve

Artfully arrange a generous handful of fresh berries, apple slices, or whatever fruit you’re craving. Serve these tarts right away for maximum crunch. And there you have it—Breakfast Fruit Tart with Granola Crust, fresh and ready to wow!

How to Serve Breakfast Fruit Tart with Granola Crust

Garnishes

For a finishing flourish, try a drizzle of extra honey, a sprinkle of toasted coconut flakes, or a dusting of cinnamon. Edible flowers or a few mint leaves make your Breakfast Fruit Tart with Granola Crust feel even more like a mini work of art.

Side Dishes

Pair each tart with a piping hot cappuccino or a tall glass of fresh orange juice for a brunch-worthy experience. If you’re serving a crowd, a platter of soft-boiled eggs or a crisp green salad rounds out the meal, adding contrast and substance alongside the sweet, creamy tart.

Creative Ways to Present

Set up a build-your-own Breakfast Fruit Tart with Granola Crust bar at your next brunch gathering—offer a variety of yogurts, fruits, and fun toppings so everyone can get creative. Or, make a few large tarts and slice them like pie for sharing—guaranteed to steal the spotlight on any breakfast table!

Make Ahead and Storage

Storing Leftovers

Keep any leftover granola crusts (unfilled) in an airtight container at room temperature for up to three days. Once filled with yogurt and fruit, the tarts are best enjoyed immediately, as the crust can start to soften if left too long.

Freezing

If you want to get ahead, bake and cool the granola crusts, then freeze them (unfilled) for up to a month. Place parchment between each shell to prevent sticking, and thaw at room temperature before filling for your next Breakfast Fruit Tart with Granola Crust fix.

Reheating

Though the crusts don’t need reheating to enjoy, you can refresh them in a 350°F oven for 3-4 minutes if they’ve softened or become a little stale. Fill with yogurt and fruit only after they’ve cooled back to room temperature.

FAQs

Can I make these tarts vegan?

Absolutely! Swap the honey for maple syrup or agave, and use your favorite dairy-free yogurt. The Breakfast Fruit Tart with Granola Crust is deliciously flexible for all dietary needs.

What fruits work best for topping?

Any firm, juicy fruit is a winner here. Berries, sliced apples, kiwi, peaches, or even pomegranate seeds all bring vibrant color and flavor. Try a mix for variety and seasonal flair.

Why did my granola crust fall apart?

If the crust is too crumbly, it might not have been pressed firmly enough into the pan, or may have been removed before cooling completely. Take your time pressing the mixture and don’t rush the cooling process for strong, crisp shells.

Can I make one large tart instead of minis?

Yes! Simply press the granola mixture into a greased 8- or 9-inch tart pan and bake, adding a few extra minutes to the baking time if needed. It’s a fantastic way to make a Breakfast Fruit Tart with Granola Crust for sharing.

How do I prevent the crust from getting soggy?

The key is to fill the tarts right before serving. If prepping ahead, keep the shells separate and add the yogurt and fruit at the very last minute for the crunchiest results.

Final Thoughts

If you want to brighten up your morning routine or dazzle your weekend guests, give the Breakfast Fruit Tart with Granola Crust a try. It’s vibrant, nourishing, and just plain fun to make and eat. Let your creativity shine with different fruits and flavors—you might discover your new breakfast favorite!

Breakfast Fruit Tart with Granola Crust Recipe

★★★★★

5.2 from 27 reviews

Author: lina
Total Time: 35 minutes
Yield: 8 mini tarts 1x
Diet: Vegetarian

Print Recipe

Description

Start your day with a delightful Breakfast Fruit Tart featuring a crunchy Granola Crust, creamy yogurt filling, and a colorful array of fresh mixed fruits. This recipe is a perfect blend of textures and flavors that will brighten up your morning!

Ingredients

Scale

Granola Crust:

1 ½ cups old fashioned oats
1 cup walnuts (finely chopped)
1 tablespoon sesame seeds
5 tablespoons coconut oil (melted)
¼ cup honey
1 teaspoon vanilla extract
½ teaspoon cinnamon (ground)

Toppings:

2 cups greek yogurt (coconut yogurt, or almond yogurt)
4 cups mixed fruit (strawberries, raspberries, blueberries, apples)

Instructions

Preheat the oven: Heat the oven to 325°F.
Mix the Granola: Combine oats, walnuts, sesame seeds, melted coconut oil, honey, vanilla extract, and ground cinnamon in a bowl until well coated.
Prepare the Tart Shells: Press a portion of the granola mixture into greased mini tart pans, shaping the crust evenly across the pan and up the sides.
Bake: Bake the tart shells in the center rack of the oven for 15 to 17 minutes until golden.
Shape the Crust: Upon removing from the oven, use a spoon to create an indentation in the center and push up the sides while the crust is still warm.
Cool and Remove: Allow the tart shells to cool completely in the pan before gently releasing and removing them.
Fill: Fill each tart with yogurt, smoothing it out.
Add Toppings: Arrange mixed fruits on top of the yogurt.
Serve: Serve immediately to prevent the crust from becoming soggy.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: International