Lemon Blueberry Granola Breakfast Tart
Try this Lemon Blueberry Granola Breakfast Tart recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1 tablespoon honey
- 1 pinch of salt
- 2 cups real medleys supergrains blueberry pecan granola
- 3 tablespoons butter melted (or coconut oil melted)
- 2 cups greek yogurt your flavor of choice (i folded in a teaspoon of lemon zest to honey greek yogurt)
- 1 cup fresh berries
- additional granola for topping
- Carbohydrate 26.1820500037435 g
- Cholesterol 1.225 mg
- Fat 0.60825 g
- Fiber 3.3411875003248 g
- Protein 4.65360625001363 g
- Saturated Fat 0.09595 g
- Serving Size 1 1 recipe (238g)
- Sodium 49.2462500001817 mg
- Sugar 22.8408625034187 g
- Trans Fat 0.150545 g
- Calories 120 calories
Preheat the oven at 350 degrees F.To make the crust, add the granola, butter (or coconut oil), salt, and honey to a food processor. Pulse the granola until the crumbs are the size of very small grains and begin to clump together.Pour the processed granola mixture into a non-stick 9 in tart pan. Press the granola mixture firmly down with a flat measuring cup and also up the sides.Bake the tart shell for 15 to 20 minutes, until golden brown.Remove the shell from the oven and allow to cool completely or overnight.Fill the tart shell with yogurt.Top each tart off with fresh berries and granola. Keep chilled or serve immediately.
