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Breakfast granola tart (vegan, gluten-free & refined sugar-free)

Servings 3


  • 1 1/4 cup gluten-free rolled oat
  • 1/2 cup almonds, finely chopped
  • 3 tbsp coconut oil
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract


  • 1 cup dairy-free yogurt of choice
  • dairy-free chocolate i used chocolate from @bennettonaturalfoods
  • fresh fruits


  1. Preheat oven to 180 celsius. Grease 3 small tart tins. Set aside.

  2. In a large mixing bowl, toss together oats and chopped almonds until evenly combined. Add in the maple syrup, coconut oil, vanilla and toss until the dry ingredients are evenly coated.

  3. Portion the granola mixture evenly between the small tart tins, pressing the granola firmly into bottoms and up the sides of the tart tins. Then place the pans on a baking tray. 

  4. Bake for 20-25 minutes, until the granola is nice and browned and toasted on top. Transfer tart tins to a wire rack, and cool until they reach room temperature.

  5. Gently remove the granola tarts from the tart tins, fill with your desired fillings and serve immediately.