There’s something about breakfast that feels like the most hopeful part of the day. It’s a chance to reset, to nourish yourself, and maybe even treat yourself—especially when breakfast feels as indulgent as dessert, but still manages to be wholesome and energizing. That’s exactly what these Breakfast Fruit Tarts with Granola Crust deliver.
The first time I made these tarts was on a slow Sunday morning when I wanted to serve something beautiful but also packed with feel-good ingredients. Inspired by the classic fruit tart—but with a clever breakfast twist—this version trades in a sugary pastry crust for a crunchy, lightly sweetened granola base. Instead of rich pastry cream, we use creamy Greek yogurt. And the colorful fresh fruit on top? It’s like edible sunshine.
This recipe feels perfect for spring and summer mornings when berries are at their peak, but honestly, it’s just as delightful during colder months when citrus or pomegranate can be subbed in. These tarts are great for brunches, showers, or anytime you want to impress guests with something that’s both stunning and secretly healthy. Plus, it’s a fun way to get the whole family involved—kids love decorating their own little tart with their favorite fruits.
Why You’ll Love This Recipe:
- Nutritious and Delicious: Packed with fiber, protein, and natural sweetness, this recipe satisfies without the sugar crash.
- Customizable: Use your favorite fruits, swap in non-dairy yogurt, or mix up the nuts in the granola crust.
- Make-Ahead Friendly: Prep the crusts ahead of time for a quick breakfast or snack later.
- Kid-Friendly and Fun: Little ones love choosing and placing their own fruit toppings.
- Picture-Perfect: These tarts are almost too pretty to eat—almost!
INGREDIENTS YOU’LL NEED:
For the Granola Crust
- 1 ½ cups old-fashioned rolled oats
- ½ cup chopped nuts (such as almonds or pecans)
- 1 tablespoon ground flaxseed
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup honey or pure maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
For the Filling
- 1 ½ cups plain Greek yogurt (use vanilla for a little extra sweetness)
For the Toppings
- 1 ½ cups assorted fresh fruit (such as strawberries, blueberries, kiwi, mango, blackberries, or bananas)
HOW TO MAKE BREAKFAST FRUIT TARTS WITH GRANOLA CRUST:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Lightly grease four 4-inch tart pans with removable bottoms, or use a muffin tin for mini versions if you don’t have tart pans.
Step 2: Mix Up the Granola Crust
In a large bowl, combine the oats, chopped nuts, flaxseed, cinnamon, and salt. Stir in the honey (or maple syrup), melted coconut oil, and vanilla extract until everything is evenly coated. The mixture should be sticky but still a bit crumbly—perfect for pressing into your tart pans.
Step 3: Press and Bake
Divide the granola mixture evenly between the tart pans. Press it firmly into the bottom and up the sides—this helps it hold its shape once baked. Place the tarts on a baking sheet and bake for 12–15 minutes, or until golden brown and fragrant. Let the crusts cool completely in the pans—they’ll crisp up as they cool.
Step 4: Fill with Yogurt
Once the crusts are completely cool, carefully remove them from the pans. Spoon in the Greek yogurt, smoothing it out with the back of a spoon to create a nice even layer.
Step 5: Top with Fruit
Now for the fun part—decorating! Arrange your fresh fruit however you like. Go with a colorful mix or keep it monochromatic for a minimalist vibe. You can even drizzle with a bit of honey or sprinkle on some chia seeds or shredded coconut for extra texture.
Step 6: Serve or Chill
These can be served right away or chilled for a bit if you prefer a colder tart. Either way, they’re best enjoyed the same day for optimal crunch and freshness.
HELPFUL TIPS:
- No tart pans? Use a muffin tin with liners to make mini versions. Just press the crust into each cup and bake as directed.
- Make it vegan by using plant-based yogurt and maple syrup instead of honey.
- Avoid soggy crusts by filling just before serving. If you’re prepping ahead, store the crusts and yogurt separately.
- Switch up the flavors—coconut yogurt, vanilla bean, or even lemon yogurt all work beautifully here.
- Add protein by stirring a scoop of protein powder into the yogurt.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 mini tarts
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
These tarts are endlessly versatile. You can easily double the recipe to serve a crowd or scale it down for a solo breakfast treat. Try different fruit combos based on what’s in season or what you have on hand. Leftover granola crust mixture can also be pressed into ramekins for crustless parfaits.
NUTRITIONAL INFORMATION (Per Tart – Approximate):
- Calories: 320
- Protein: 10g
- Carbohydrates: 36g
- Fiber: 4g
- Sugars: 15g
- Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 80mg
FREQUENTLY ASKED QUESTIONS:
Can I make these ahead of time?
Yes! You can bake the granola crusts a day or two in advance. Just store them in an airtight container. Add the yogurt and fruit just before serving.
What fruits work best?
Berries, kiwi, mango, pineapple, bananas, peaches, and even pomegranate seeds all work wonderfully. Use whatever is fresh and seasonal.
Can I use store-bought granola?
You could, but it won’t hold together as a crust the same way this homemade mix does. The honey and oil help it bind during baking.
How do I make these gluten-free?
Simply use certified gluten-free oats in the crust.
STORAGE INSTRUCTIONS:
Store any leftover tarts in the refrigerator in an airtight container for up to 1 day. The crust will soften a bit over time, so these are best enjoyed fresh. For make-ahead prep, store crusts and filling separately.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Strawberry Cheesecake Shortcakes
- Japanese Cheese Tarts
- Sweet Potato Bites
- Mini Peach and Cream Cheese Tarts
CONCLUSION
These Breakfast Fruit Tarts with Granola Crust are proof that breakfast can be equal parts nourishing and beautiful. They’re a true celebration of fresh, seasonal ingredients and make mornings feel just a little more special. Whether you’re hosting brunch or just treating yourself, these tarts deliver the perfect balance of crunchy, creamy, and fruity in every bite.
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There’s Something Magical About These Breakfast Fruit Tarts
Description
There’s something about breakfast that feels like the most hopeful part of the day. It’s a chance to reset, to nourish yourself, and maybe even treat yourself—especially when breakfast feels as indulgent as dessert, but still manages to be wholesome and energizing. That’s exactly what these Breakfast Fruit Tarts with Granola Crust deliver.
The first time I made these tarts was on a slow Sunday morning when I wanted to serve something beautiful but also packed with feel-good ingredients. Inspired by the classic fruit tart—but with a clever breakfast twist—this version trades in a sugary pastry crust for a crunchy, lightly sweetened granola base. Instead of rich pastry cream, we use creamy Greek yogurt. And the colorful fresh fruit on top? It’s like edible sunshine.
This recipe feels perfect for spring and summer mornings when berries are at their peak, but honestly, it’s just as delightful during colder months when citrus or pomegranate can be subbed in. These tarts are great for brunches, showers, or anytime you want to impress guests with something that’s both stunning and secretly healthy. Plus, it’s a fun way to get the whole family involved—kids love decorating their own little tart with their favorite fruits.
Ingredients
For the Granola Crust
1 ½ cups old-fashioned rolled oats
½ cup chopped nuts (such as almonds or pecans)
1 tablespoon ground flaxseed
¼ teaspoon cinnamon
¼ teaspoon salt
¼ cup honey or pure maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla extract
For the Filling
1 ½ cups plain Greek yogurt (use vanilla for a little extra sweetness)
For the Toppings
1 ½ cups assorted fresh fruit (such as strawberries, blueberries, kiwi, mango, blackberries, or bananas)
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Lightly grease four 4-inch tart pans with removable bottoms, or use a muffin tin for mini versions if you don’t have tart pans.
Step 2: Mix Up the Granola Crust
In a large bowl, combine the oats, chopped nuts, flaxseed, cinnamon, and salt. Stir in the honey (or maple syrup), melted coconut oil, and vanilla extract until everything is evenly coated. The mixture should be sticky but still a bit crumbly—perfect for pressing into your tart pans.
Step 3: Press and Bake
Divide the granola mixture evenly between the tart pans. Press it firmly into the bottom and up the sides—this helps it hold its shape once baked. Place the tarts on a baking sheet and bake for 12–15 minutes, or until golden brown and fragrant. Let the crusts cool completely in the pans—they’ll crisp up as they cool.
Step 4: Fill with Yogurt
Once the crusts are completely cool, carefully remove them from the pans. Spoon in the Greek yogurt, smoothing it out with the back of a spoon to create a nice even layer.
Step 5: Top with Fruit
Now for the fun part—decorating! Arrange your fresh fruit however you like. Go with a colorful mix or keep it monochromatic for a minimalist vibe. You can even drizzle with a bit of honey or sprinkle on some chia seeds or shredded coconut for extra texture.
Step 6: Serve or Chill
These can be served right away or chilled for a bit if you prefer a colder tart. Either way, they’re best enjoyed the same day for optimal crunch and freshness.
Notes
These tarts are endlessly versatile. You can easily double the recipe to serve a crowd or scale it down for a solo breakfast treat. Try different fruit combos based on what’s in season or what you have on hand. Leftover granola crust mixture can also be pressed into ramekins for crustless parfaits.