Granola Breakfast Tarts with Sautéed Apples + Coconut Yogurt
These Granola Breakfast Tarts with Sautéed Apples + Coconut Yogurt, It’s an incredible breakfast treat that's so good; you'll think its dessert! The granola crust is spread with creamy dairy-free coconut yogurt and topped with cinnamon sautéed apples. This gluten-free, paleo and vegan breakfast is the perfect morning breakfast, or to make any morning more special.
Adapted from here as I am not making my own granola.
Ingredients
For the granola crust
• 2 cups of prepared gluten free granola
• 2/3 cup of gluten free flour
•• ¼ teaspoon kosher salt
• ¼ teaspoon cinnamon
• ¼ cup coconut oil solid
For the filling + apple pie topping
• 1⅓ cups coconut yogurt or other thick
yogurt of your choice
• 1 cup of sliced peeled apples
• 2 tablespoons coconut oil
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon or apple
pie spice
• 2 tablespoons pecans toasted and chopped
• ¼ vanilla bean powder or ½ teaspoon vanilla extract
• ¼ teaspoon kosher salt
Instructions
Preheat oven to 325ºF. Prepare four small tart pans by greasing lightly with coconut oil. Set aside.
In a mixing bowl, combine the flour, granola, salt and cinnamon. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the mixture until it comes together into a course meal with no dry flour remaining.
Divide the granola crust evenly between the four prepared tart pans and use a flat-bottomed measuring cup or glass to press the crust evenly along the bottom and up the sides of the pans.
Place on a baking sheet and bake for 12-15 minutes, or until firm to the touch and browned. Let cool completely. Store in the fridge until ready to eat.
When ready to eat, prepare the sautéed apples. In a medium pan, melt the coconut oil over medium heat. Add the apples, maple syrup, cinnamon, pecans, vanilla bean powder, and salt.
Sauté for 6-8 minutes or until apples are slightly softened but still crunchy (or until they’re al soft - whatever your preference is).
Immediately before serving, top each tart with ⅓ cup coconut yogurt. Top with sautéed apples. Crown with an extra whole pecan Enjoy!