I like granola in my morning yogurt but this time it is upside down. A granola cup filled with yogurt and topped with delicious fresh fruits. It makes a killer breakfast (or dessert)!
You could use any seeds or nuts you like if you have allergies or just personal preference! I made it with honey and maple because I ran out of honey but you could definitely do it full honey by adding 60g (1/3 cup) of it.
Granola and yogurt fruit tart (serves 6) :
For the granola cup :
- 1 1/2 cup oats
- 140g nuts (here a mix of walnut, hazelnut, cashew and almonds)
- 1 tbsp sesame seeds
- 1 tbsp chia seeds
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 5 tbsp coconut oil
- 20g honey
- 30g maple syrup
For the filling :
- 375g greek yogurt
- 2 tbsp sugar
- 2 tsp vanilla extract
For decoration :
- 1 big fig
- 6 strawberries
- 18 blueberries
- 18 raspberries
Preheat the oven at 150°C/300°F.
Chop the nuts finely.
Add the nuts, oats, sesame seeds, chia seeds, cinnamon and vanilla in a bowl. Mix well.
Add melted coconut oil, honey and maple syrup.
Mix until everything is covered in honey/maple.
Put the granola cup mixture in greased mini tart mould and press it evenly with a flat glass so that the bottom and the sides are thick enough.
Bake for 15 minutes, watch it because it burns quick.
Once you get it out of the oven, press the hot granola with a spoon if it has swollen while baking.
Let it cool completely before getting it out of the mould. I prefer to serve it in the mould so that when you bite in the cup, it doesn’t drip everywhere.
Mix the yogurt, vanilla and sugar together.
Fill the granola cups with yogurt.
Top with fruits.
Serve and enjoy!