There’s something incredibly special about slow mornings—when the sun filters softly through the kitchen window, coffee’s brewing in the background, and the day hasn’t quite demanded anything of you yet. That’s the kind of morning these Breakfast Fruit Tarts with Granola Crust were made for.
I first stumbled upon the idea of a granola tart during a cozy weekend brunch with friends. We wanted something fresh and light, but also satisfying—something that felt like a little treat without tipping into dessert territory. These breakfast tarts struck the perfect balance. They’re colorful and inviting, layered with a creamy filling and topped with whatever fresh fruit you’ve got on hand. The crust? That’s where the magic is—it’s made entirely of granola, giving it that golden, toasted crunch and a wholesome, nutty flavor.
There’s also something delightfully nostalgic about them. They feel like a grown-up version of those little fruit tarts you’d see behind glass bakery cases as a kid. Only now, they’re made with real ingredients and packed with nourishing goodness. Whether you’re hosting brunch, treating yourself to a peaceful solo breakfast, or looking for a fun and healthy twist on dessert—these are just the thing.
Why You’ll Love This Recipe:
- Healthy meets indulgent: With a base made from granola and a filling of Greek yogurt, you’re getting plenty of nutrients without compromising on flavor.
- Totally customizable: Use whatever fruit is in season—or whatever you have in your fridge.
- No refined sugar: Sweetened naturally with maple syrup and fruit.
- Kid-friendly and fun: Little hands will love helping with these, especially when it comes time to decorate.
- Perfect for meal prep: Make the crusts ahead and assemble throughout the week!
INGREDIENTS YOU’LL NEED:
For the Granola Crusts:
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup chopped nuts (like almonds or pecans)
- 1/4 cup shredded coconut
- 1/4 cup maple syrup
- 1/4 cup creamy nut butter (like almond or peanut butter)
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Filling and Topping:
- 1 1/2 cups Greek yogurt (plain or vanilla)
- 2–3 cups fresh fruit (berries, kiwi, banana slices, etc.)
HOW TO MAKE BREAKFAST FRUIT TARTS WITH GRANOLA CRUST:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the granola crust
Start by preheating your oven to 350°F. In a medium bowl, stir together the oats, chopped nuts, coconut, cinnamon, and salt. Then, add the maple syrup and nut butter and mix everything until well combined. The mixture should be sticky and hold together when pressed—this is what gives the crust its structure once baked.
Spoon the mixture into greased muffin tins, using about 2 tablespoons per cup. Use your fingers or the back of a spoon to press the mixture firmly into the bottom and up the sides to form little tart shells. This part is oddly satisfying—like crafting little edible bowls.
Bake for 12–15 minutes, or until the edges turn golden and smell toasty. Let them cool completely in the pan (they firm up as they cool), then gently remove with a knife or offset spatula.
Step 2: Prepare the filling
While the tart shells are cooling, spoon your Greek yogurt into a bowl. You can keep it plain, or sweeten it a touch with a drizzle of honey or a splash of vanilla extract if you’d like.
Step 3: Assemble the tarts
Once the crusts are cooled and firm, fill each one with a generous spoonful of Greek yogurt. Now comes the fun part—decorating! Top each tart with sliced fresh fruit, arranging it however you like. I love using vibrant berries in the summer and thinly sliced citrus or kiwi in the colder months. The contrast of colors and textures makes every tart feel like a tiny work of art.
HELPFUL TIPS:
- Make ahead: You can prepare the granola crusts in advance and store them in an airtight container for 3–5 days.
- Get creative with toppings: Try adding a sprinkle of chia seeds, a drizzle of nut butter, or a few cacao nibs for extra flair and flavor.
- Use silicone muffin cups: These make it super easy to remove the tarts without breaking the crusts.
- Mini tart pans work too: If you’re looking to make a fancier presentation, small tart pans with removable bottoms are a great alternative to muffin tins.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6–8 tarts
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
These tarts are best served fresh but hold up beautifully if prepped in stages. You can bake the crusts and refrigerate or freeze them, then fill and top the morning of. They’re perfect for casual brunch spreads, bridal showers, or just a weekday breakfast that feels a little more special.
NUTRITIONAL INFORMATION: (Estimated per serving)
- Calories: 220
- Protein: 8g
- Carbohydrates: 26g
- Fat: 10g
- Fiber: 3g
- Sugar: 10g
FREQUENTLY ASKED QUESTIONS:
Can I use store-bought granola for the crust?
Store-bought granola usually doesn’t bind as well as the homemade mix, so it’s best to stick with this recipe to get the right consistency for a firm crust.
What other yogurt can I use?
Any thick yogurt will do—coconut yogurt, cashew yogurt, or any non-dairy variety if you’re looking to keep it dairy-free.
Can I freeze the granola crusts?
Yes! Freeze them (unfilled) in a sealed container for up to a month. Thaw at room temperature before filling.
Can I make one large tart instead of minis?
Absolutely! Press the granola into a 9-inch tart pan and follow the same baking instructions. Just slice and serve like pie.
STORAGE INSTRUCTIONS:
Store assembled tarts in the refrigerator for up to 2 days. For best texture, keep the granola crusts and yogurt/fruit separate until ready to serve. Unfilled crusts can be kept at room temperature in an airtight container for up to 5 days.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other fruity and wholesome treats:
- Orange French Toast
- Mini Peach and Cream Cheese Tarts
- There’s Something Magical About These Breakfast Fruit Tarts
CONCLUSION
These Breakfast Fruit Tarts with Granola Crust are everything I love about slow mornings—bright, nourishing, a little bit indulgent, and made with love. They bring together simple, wholesome ingredients in the most beautiful way. Whether you’re making them for a crowd or just to treat yourself, these tarts will brighten your morning (and maybe your whole day). Give them a try—and don’t forget to get creative with those toppings!
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Breakfast Fruit Tarts with Granola Crust
Description
There’s something incredibly special about slow mornings—when the sun filters softly through the kitchen window, coffee’s brewing in the background, and the day hasn’t quite demanded anything of you yet. That’s the kind of morning these Breakfast Fruit Tarts with Granola Crust were made for.
I first stumbled upon the idea of a granola tart during a cozy weekend brunch with friends. We wanted something fresh and light, but also satisfying—something that felt like a little treat without tipping into dessert territory. These breakfast tarts struck the perfect balance. They’re colorful and inviting, layered with a creamy filling and topped with whatever fresh fruit you’ve got on hand. The crust? That’s where the magic is—it’s made entirely of granola, giving it that golden, toasted crunch and a wholesome, nutty flavor.
There’s also something delightfully nostalgic about them. They feel like a grown-up version of those little fruit tarts you’d see behind glass bakery cases as a kid. Only now, they’re made with real ingredients and packed with nourishing goodness. Whether you’re hosting brunch, treating yourself to a peaceful solo breakfast, or looking for a fun and healthy twist on dessert—these are just the thing.
Ingredients
For the Granola Crusts:
1 1/2 cups old-fashioned rolled oats
1/2 cup chopped nuts (like almonds or pecans)
1/4 cup shredded coconut
1/4 cup maple syrup
1/4 cup creamy nut butter (like almond or peanut butter)
1/2 teaspoon ground cinnamon
Pinch of salt
For the Filling and Topping:
1 1/2 cups Greek yogurt (plain or vanilla)
2–3 cups fresh fruit (berries, kiwi, banana slices, etc.)
Instructions
Start by preheating your oven to 350°F. In a medium bowl, stir together the oats, chopped nuts, coconut, cinnamon, and salt. Then, add the maple syrup and nut butter and mix everything until well combined. The mixture should be sticky and hold together when pressed—this is what gives the crust its structure once baked.
Spoon the mixture into greased muffin tins, using about 2 tablespoons per cup. Use your fingers or the back of a spoon to press the mixture firmly into the bottom and up the sides to form little tart shells. This part is oddly satisfying—like crafting little edible bowls.
Bake for 12–15 minutes, or until the edges turn golden and smell toasty. Let them cool completely in the pan (they firm up as they cool), then gently remove with a knife or offset spatula.
While the tart shells are cooling, spoon your Greek yogurt into a bowl. You can keep it plain, or sweeten it a touch with a drizzle of honey or a splash of vanilla extract if you’d like.
Once the crusts are cooled and firm, fill each one with a generous spoonful of Greek yogurt. Now comes the fun part—decorating! Top each tart with sliced fresh fruit, arranging it however you like. I love using vibrant berries in the summer and thinly sliced citrus or kiwi in the colder months. The contrast of colors and textures makes every tart feel like a tiny work of art.
Notes
These tarts are best served fresh but hold up beautifully if prepped in stages. You can bake the crusts and refrigerate or freeze them, then fill and top the morning of. They’re perfect for casual brunch spreads, bridal showers, or just a weekday breakfast that feels a little more special.
