Breakfast Fruit Tarts With Granola Crust {GF, VEG} Recipe

I recently created a Breakfast Fruit Tart With Granola Crust that offers a burst of freshness. The gluten free granola mixed with coconut oil and maple syrup provides a crisp base paired with vegan yogurt and zesty lemon curd made from fresh lemon juice and organic cane sugar, topped with berries and fruit slices.

I’ve been playing around in the kitchen lately and came up with one of my new favorites: Breakfast Fruit Tarts With Granola Crust. I started with 2 cups of gluten free granola mixed with 1/4 cup melted coconut oil and a splash of 2 tbsp maple syrup to form a crunchy tart shell.

Then I filled them with a generous layer of 1 cup vegan yogurt along with a tangy homemade lemon curd made from 1/3 cup fresh lemon juice, 1 tsp lemon zest, and 1/2 cup organic cane sugar. When it all came together, topping the tart with 1 cup mixed fresh berries, a kiwi slice, and some banana slices felt like the perfect finishing touch.

It reminded me why I love fruit tart recipes even for breakfast and how brilliant a twist on a classic granola recipe can be. Enjoy making this vibrant and refreshing breakfast tart recipe at home!

Why I Like this Recipe

I really like this recipe because my granola crust comes out super crunchy and it gives the tart a nice texture that i just love. I also enjoy how the tangy lemon curd mixes perfectly with the smooth vegan yogurt, making every bite refreshing and a little zingy. The fresh fruit topping is another big win for me because it adds just the right amount of natural sweetness and color without being too overpowering. Finally, i appreciate that all the ingredients are vegan and gluten free which makes it not only tasty but also something i feel good about eating.

Ingredients

• Gluten free granola provides crunchy fiber, wholesome carbohydrates, and builds a healthy morning base.
• Melted coconut oil adds rich healthy fats, yielding a crisp yet tender granola crust.
• Vegan yogurt (coconut/almond) offers protein and creaminess while staying dairy-free.
• Fresh lemon juice and zest bring zingy sourness and vitamin C, brightening the dish.
• Mix of berries gives natural sweetness plus antioxidants and refreshing flavor bursts.
• Banana and kiwi add extra vitamins and energy, complementing fruity tart flavors.
• Maple syrup and cane sugar naturally sweeten the curd and tart, balancing sourness.
• This recipe blends textures and flavors perfectly for a memorable breakfast treat.

Ingredient Quantities

• 2 cups gluten free granola
• 1/4 cup melted coconut oil
• 2 tbsp maple syrup
• A pinch of salt
• 1 cup vegan yogurt (coconut or almond based)
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 tsp lemon zest
• 1/2 cup organic cane sugar
• 1/4 cup coconut oil (for the lemon curd)
• 2 tbsp cornstarch
• 1/2 cup unsweetened almond milk (plus 2 tbsp extra to dissolve the cornstarch)
• A pinch of salt (for the lemon curd)
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 kiwi, thinly sliced
• 1 banana, sliced

How to Make this

1. Preheat your oven to 350°F. In a bowl, mix 2 cups gluten free granola with 1/4 cup melted coconut oil, 2 tbsp maple syrup and a pinch of salt until everything is well combined.

2. Press the granola mixture evenly into tart pan molds or a lined baking tray to form your crusts and bake them for about 10 minutes until they get nice and crunchy then let them cool.

3. In a small saucepan, combine 1/3 cup fresh lemon juice, 1 tsp lemon zest, 1/2 cup organic cane sugar and 1/4 cup coconut oil meant for the curd.

4. In another small bowl, mix 2 tbsp cornstarch with 2 tbsp of the unsweetened almond milk to help dissolve it and then add it to the saucepan along with the remaining 1/2 cup almond milk.

5. Place the saucepan over medium heat and stir constantly until the mixture thickens into a smooth lemon curd, about 5 to 7 minutes; add a pinch of salt at the end.

6. In a separate bowl, give 1 cup vegan yogurt a good stir until it gets smooth and creamy.

7. Once your granola crusts have cooled off, spread a layer of vegan yogurt over them.

8. Drizzle a generous amount of the warm lemon curd over the yogurt layer.

9. Top off each tart with 1 cup mixed fresh berries, a few thin slices of kiwi and some banana slices.

10. Chill the assembled tarts in the fridge for about 10 minutes to let the flavors meld and serve chilled for a delicious breakfast treat.

Equipment Needed

1. Oven – Used to preheat and bake the granola crusts at 350°F
2. Mixing bowl – For combining the granola, melted coconut oil, maple syrup, and salt
3. Measuring cups and spoons – To accurately measure all the liquid and dry ingredients
4. Tart pan molds or a lined baking tray – To form the crusts evenly for baking
5. Small saucepan – Needed to heat and thicken the lemon curd mixture
6. Small bowl – To stir and dissolve the cornstarch in almond milk before adding it to the saucepan
7. Whisk or spatula – For stirring the mixtures constantly during cooking and mixing the vegan yogurt
8. Knife and cutting board – For slicing the kiwi and banana for topping
9. Refrigerator – To chill the finished tarts and let the flavors meld

FAQ

Breakfast Fruit Tarts With Granola Crust {GF, VEG} Recipe Substitutions and Variations

• If you dont have gluten free granola, try mixing gluten free oats with a few chopped nuts for extra crunch.
• You can substitute the melted coconut oil with a neutral oil like avocado oil if coconut oil isnt available.
• If maple syrup is missing, agave nectar works pretty well as a vegan swap.
• Coconut sugar is a good alternative to organic cane sugar, giving a slightly different but tasty sweetness.
• And if you dont have unsweetened almond milk, any other plant-based milk like oat milk will do the trick.

Pro Tips

1. Make sure the melted coconut oil isn’t too hot when you mix it with the granola, cause if it’s boiling hot it might make your crust too clumpy and lose that nice crunch.

2. Pack the granola firmly and evenly into your pan – sometimes a sloppy press can make parts of the crust crumble when you take a bite, and nobody wants that.

3. When you’re cooking up the lemon curd, stir constantly and really dissolve the cornstarch in the almond milk first. It’ll help avoid clumps and keep your curd smooth and tasty.

4. Once your tarts are assembled, let them chill in the fridge a bit longer if you can. That extra time gives the flavors a chance to meld and keeps the fruit from making the crust soggy.