Blueberry granola tarts
Try this Blueberry granola tarts recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- pinch of salt
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp vanilla extract
- 1/4 cup coconut oil melted
- 1/2 cup fresh blueberries
- 1 cup sliced almonds
- 3 tbsp maple syrup
- 2 cups oats
- 1 cup your favourite plain yogurt (i recommend greek yog or coconut yogurt)
- Carbohydrate 85.7869031264474 g
- Cholesterol 0 mg
- Fat 33.5079575115011 g
- Fiber 15.305000398159 g
- Protein 24.253545 g
- Saturated Fat 14.0482837599455 g
- Serving Size 1 1 small tart (175g)
- Sodium 42.0225625001942 mg
- Sugar 70.4819027282884 g
- Trans Fat 2.57838200067831 g
- Calories 722 calories
Preheat your oven to 375 degrees.In a food processor, add your oats and almonds, and pulse until crumbly.Next add your coconut oil, maple syrup, vanilla extract, and salt and pulse again for about 1minute, until it forms a crumbly dough.The dough should feel moist in your fingers, but not too wet.Press your dough into mini tart pans (or a large tart pan) with your hands firmly, until it covers the bottom of the pans, about ½ inch thick.Place your tart crusts in the oven for 16-18 minutes, or until golden brown.Remove and let cool.In a small bowl, mix your yogurt, vanilla, and maple syrup together.Using a spatula or spoon, spread the yogurt evenly on top of the tarts.Top with your fresh blueberries and serve immediately.
