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Mini Fruit Yogurt Granola Tarts

Mini Fruit Yogurt Granola Tarts

Light and fresh granola tarts with a baked oat crust, creamy yogurt filling, and a colorful topping of fresh fruit and chia seeds. Perfect for brunch, dessert, or healthy snacking.
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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 preheated to 350°F
  • 1 mixing bowl
  • 6 mini tart molds or muffin tin, greased
  • 1 spoon for filling and topping

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 sliced strawberries
  • 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 mixing bowl, combine rolled oats, chopped nuts, honey or maple syrup, melted coconut oil or butter, vanilla extract, and a pinch of salt until well mixed.
  • Press the granola mixture firmly into six greased mini tart molds or a muffin tin, shaping the base and sides evenly.
  • Bake the crusts for 12 to 15 minutes until they turn golden brown. Remove from the oven and allow to cool completely.
  • In a small bowl, stir together the yogurt, honey or maple syrup, and vanilla extract until smooth.
  • Spoon the yogurt filling into each cooled tart shell.
  • Arrange the sliced strawberries, kiwi, blackberries, and blueberries on top of the yogurt.
  • Finish by sprinkling chia seeds over each tart before serving.

Notes

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