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Mini Fruit Yogurt Granola Tarts

Mini Fruit Yogurt Granola Tarts

Light and naturally sweet mini tarts with a baked granola crust, creamy yogurt filling, and fresh fruit topped with chia seeds. Perfect for brunch, dessert, or healthy snacks.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 6 people
Calories 220 kcal

Equipment

  • 1 oven
  • 1 muffin tin or 6 mini tart molds, greased
  • 2 mixing bowls
  • 1 spoon

Ingredients
  

  • 1 1/2 cups rolled oats
  • 1/4 cup chopped almonds or walnuts
  • 2 tbsp honey or maple syrup
  • 3 tbsp melted coconut oil or butter
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 1 cup thick Greek yogurt or vanilla yogurt
  • 2 tbsp honey or maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup strawberries sliced
  • 1 kiwi peeled and sliced
  • 1/3 cup blackberries
  • 1/3 cup blueberries
  • 1 tbsp chia seeds

Instructions
 

  • Preheat the oven to 350°F (180°C).
  • In a bowl, combine oats, chopped nuts, honey, melted coconut oil, vanilla extract, and a pinch of salt.
  • Press the granola mixture firmly into 6 greased mini tart molds or a muffin tin, shaping the base and sides.
  • Bake the crusts for 12 to 15 minutes until golden brown, then remove and let cool completely.
  • Mix Greek yogurt, honey, and vanilla extract in a small bowl until smooth.
  • Spoon the yogurt filling evenly into the cooled tart shells.
  • Arrange sliced strawberries, kiwi, blackberries, and blueberries on top of each tart.
  • Sprinkle chia seeds over the fruit-topped tarts before serving.

Notes

  • Chill tarts for 20 minutes before serving for best texture.
  • Use seasonal fruits for variation.
  • Add a honey drizzle for extra sweetness.
  • Substitute coconut yogurt for a dairy-free option.