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Granola and yoghurt tarts

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These mouthwatering granola and yoghurt tarts are perfect for breakfast or brunch. Creamy, crunchy and easy to make, you’re guaranteed to be hooked.

  • Makes6
  • Cook time35 minutes
  • Prep time20 minutes, + cooling & 5 mins standing time


  • 1½ cups (135g) rolled oats
  • ¼ cup (20g) shredded coconut
  • ¼ cup (35g) natural sliced almonds, coarsely chopped
  • 1 tbs flaxseed meal
  • 1 tbs chia seeds
  • ⅓ cup (80ml) melted coconut oil
  • ¼ cup (60ml) maple syrup
  • 1 tsp vanilla extract
  • 500g Alpro Plant Based Vanilla yoghurt
  • Mixed fresh fruit, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 170°C. Lightly grease six 12cm (base measurement) round fluted tart tins with removable bases and line the bases with baking paper. Place the tins on a baking tray.
  2. Step 2

    Combine oats, shredded coconut, almond, flaxseed meal and chia seeds in a large bowl. Make a well in the centre. Add the coconut oil, maple syrup, vanilla and 2 tbs water and stir to combine. Set aside for 5 mins to soak.
  3. Step 3

    Spoon the oat mixture evenly among the prepared tins and use the back of the spoon to press the mixture evenly over the base and side of each tin. Bake for 30-35 mins or until golden and crisp. Set aside to cool completely.
  4. Step 4

    Transfer the tart cases to a serving platter. Fill each tart case with yoghurt. Top with fruit and serve immediately.