No-Bake Granola and Yogurt Tarts
These tarts are a tasty way to enjoy granola and yogurt as part of a complete breakfast. Keep the tart shells ready to go in the freezer for quick and easy assembly!
| Servings | Prep Time | Cook Time |
| 12 | 20minutes | 20minutes + overnight chilling |
| Servings | Prep Time |
| 12 | 20minutes |
| Cook Time |
| 20minutes + overnight chilling |
Ingredients
- Tart Shells
- 1 bag Quaker® Super Grains Blueberry Pecan Granola divided
- 1/2 cup almonds toasted and chopped
- 1/4 cup shredded coconut lightly toasted
- 1/3 cup Medjool dates pitted
- 1/3 cup coconut oil melted
- 2 tbsp honey
- Filling
- 1-1/2 cups Greek-style yogurt
- 1/4 cup honey
- 2 tbsp fresh lime juice
- 2 tsp lime zest finely grated
- Topping
- 3/4 cup mango peeled and diced
Portions:
Units:
Ingredients
Portions: Units: |
Instructions
Tart Shells
- Reserve 1/4 cup (60 mL) granola; set aside. In food processor, combine remaining granola, almonds and coconut; pulse until coarsely ground. Add dates, coconut oil and honey; pulse until mixture comes together.
- Line 12 muffin cups with paper or foil liners. Divide granola mixture between muffin cups, pressing bottom and sides firmly with small glass or measuring cup. Freeze overnight or until firm. (Make-ahead: Freeze in airtight container until ready to serve.)
Filling
- Mix together yogurt, honey, lime juice and lime zest. Divide evenly between tart shells.
Topping
- Divide mango evenly over yogurt mixture. Sprinkle with reserved granola.
Recipe Notes
Garnish with any fresh fruit desired, such as diced peaches, plums or fresh berries.
Nutrition Facts (Per 1 Tart):
Calories 280
Fat 13g
Cholesterol 0mg
Sodium 25mg
Carbohydrate 35g
Fibre 3g
Sugar 22g
Protein 6g
