Name: Breakfast Fruit Tart with Granola Crust Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 cups granola (preferably low-sugar); 3 tablespoons honey or maple syrup; 3 tablespoons coconut oil (melted); 1 1/2 cups Greek yogurt (plain or vanilla); 1 teaspoon vanilla extract (if using plain yogurt); 2 cups mixed fresh fruit (such as strawberries, blueberries, kiwi, mango, or grapes); Optional fresh mint for garnish

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Get ready to fall in love with mornings again—this Breakfast Fruit Tart with Granola Crust is not just a feast for your taste buds but also an utterly gorgeous centerpiece for any brunch spread. A crisp, golden shell made from wholesome granola holds a luscious layer of creamy Greek yogurt, crowned with a vibrant mosaic of seasonal fruit. It’s as nourishing as it is beautiful, packing plenty of protein and fiber to keep you energized all morning. This feel-good tart is quick to prepare, endlessly customizable, and, best of all, every slice feels a little like sunshine on your plate!

Breakfast Fruit Tart with Granola Crust Recipe - Recipe Image

Ingredients You’ll Need

Keeping it simple is truly the secret here—the few ingredients in this tart each play their own starring role, contributing crunch, sweetness, richness, or jewel-toned color. Here’s what you need and why you’ll love each one:

Granola: Acts as the crisp, nutty base; go for a low-sugar variety so the tart isn’t overly sweet.
Honey or Maple Syrup: Binds the crust and infuses it with gentle, natural sweetness.
Coconut Oil (melted): Helps hold the crust together and adds a subtle, luxurious richness.
Greek Yogurt (plain or vanilla): The creamy, tangy filling that keeps things protein-packed and refreshing.
Vanilla Extract (if using plain yogurt): Adds extra depth and a softly sweet aroma.
Mixed Fresh Fruit: The topping star! Pick your favorites—strawberries, blueberries, kiwi, mango, or grapes for a bright rainbow cascade.
Fresh Mint (optional, for garnish): A sprinkle of green that instantly makes each slice feel café-fancy.

How to Make Breakfast Fruit Tart with Granola Crust

Step 1: Prepare the Granola Crust

Start by preheating your oven to 350°F (175°C). Grab your favorite granola and pulse it in a food processor until it’s broken down into coarse, sandy crumbs. Once that’s done, add honey (or maple syrup) and the melted coconut oil. Pulse again until the mixture starts clinging together when pressed—this ensures the crust will hold its lovely shape without crumbling.

Step 2: Shape and Bake the Crust

Now it’s time for a little kitchen artistry! Press the granola mixture firmly into the base and up the sides of a 9-inch tart pan. Take your time here—compact layering is what guarantees a crust sturdy enough to slice. Pop it into the oven and bake for 10 to 12 minutes. You’re aiming for golden and crisp, so keep your eyes out for that irresistible toasty aroma. Let the crust cool completely before moving on—you don’t want melty yogurt!

Step 3: Mix Up the Creamy Filling

While the crust is cooling, it’s filling time. In a medium bowl, stir together Greek yogurt and vanilla extract (if you’re using plain yogurt). This gives your tart a subtle, sophisticated flavor boost. Vanilla yogurt works great too and saves a tiny step. Taste the yogurt and adjust for sweetness if needed, especially if you favor fruitier or tangier brands.

Step 4: Assemble the Tart

Once your crust is completely cooled, spread the yogurt filling evenly over the base. Use a spatula to smooth it out into the edges, a blank canvas ready for colorful fruit art. This part might be the most fun—have everyone pick their favorite fruits or create a beautiful mandala pattern for maximum wow factor.

Step 5: Add Fresh Fruit and Chill

Top your tart with a generous abundance of sliced strawberries, blueberries, kiwi, mango, or grapes—mix and match according to the seasons or whatever inspires you at the market. Add a sprinkle of mint if you feel fancy! For best results, chill the tart for 15 to 30 minutes before slicing. This little rest helps everything set and makes slicing a breeze.

How to Serve Breakfast Fruit Tart with Granola Crust

Garnishes

This tart makes any table pop, but a finishing touch of fresh mint leaves or a dusting of finely zested citrus will take it to the next level. A drizzle of honey over each slice adds a glossy finish and gentle sweetness, perfect for a brunch gathering or special weekend treat.

Side Dishes

Turn your Breakfast Fruit Tart with Granola Crust into a full morning spread! Pair each slice with soft-boiled eggs, a fresh veggie salad, or a pitcher of citrusy mimosas. For a cozy vibe, hot coffee and a fruit-infused herbal tea work wonders alongside the cool, creamy tart.

Creative Ways to Present

Hosting a brunch party? Slice the tart into petite wedges or even squares for a walk-around treat. For extra cuteness, assemble mini tarts in muffin tins for personal servings. Layer the same ingredients parfait-style in clear glasses for an elegant, deconstructed effect—the possibilities are seriously endless!

Make Ahead and Storage

Storing Leftovers

If you have leftover Breakfast Fruit Tart with Granola Crust (lucky you!), simply cover the tart and keep it in the fridge. The granola crust stays plenty crisp for the first day, but after a night, it’s normal for it to soften a bit. The flavors will all still be delicious!

Freezing

While this tart is best enjoyed fresh, you can freeze the baked granola crust by itself. Just let it cool completely, then wrap it tightly in plastic and pop it into a zip-top bag. When ready to serve, thaw and fill with fresh yogurt and fruit—straight from the freezer to fabulous!

Reheating

This dish doesn’t require reheating—just enjoy chilled, straight from the fridge. If the crust feels a bit too firm after refrigeration, let the tart sit at room temperature for 5 to 10 minutes before slicing.

FAQs

Can I make this tart vegan?

Absolutely! Just swap the Greek yogurt for your favorite dairy-free yogurt (like coconut or almond milk-based), and use maple syrup instead of honey for the crust. You’ll still get all the creamy, fruity goodness without any dairy involved.

What type Breakfast, Brunch

Choose a low-sugar or plain granola so your Breakfast Fruit Tart with Granola Crust isn’t too sweet. Avoid ones with large clusters or super hard pieces—they’ll be harder to shape and press into a crust. Simple rolled oat granola is perfect!

How far in advance can I prepare the tart?

You can bake the granola crust up to a day ahead and store it, covered, in the fridge. Assemble the yogurt and fruit topping just before serving for the best texture and crunch in your Breakfast Fruit Tart with Granola Crust.

What fruits work best on top?

Honestly, almost anything goes! Strawberries, blueberries, kiwi, mango, grapes, raspberries, and blackberries all work beautifully. Feel free to change it up with the seasons, or let everyone decorate with their personal favorites.

Can I use flavored yogurt?

Yes! Vanilla yogurt adds just the right amount of sweetness, but feel free to use other flavors—think honey, coconut, or even lemon—for a twist. Skip the added vanilla extract if you’re using an already-flavored yogurt.

Final Thoughts

I hope you’re as excited as I am to whip up this delightful Breakfast Fruit Tart with Granola Crust. It’s a recipe that feels like a celebration—layered with color, freshness, and wholesome energy. Whether you make it for a lazy Sunday breakfast, a celebratory brunch, or just to treat yourself, I promise each slice will brighten your day. Give it a try, and don’t be surprised when everyone asks for seconds!

Breakfast Fruit Tart with Granola Crust Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 27 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful and healthy Breakfast Fruit Tart with a crunchy Granola Crust, topped with creamy Greek yogurt and an assortment of fresh fruits. This tart is a perfect combination of textures and flavors, making it a great choice for a nutritious breakfast or brunch.

Ingredients

Scale

For the Granola Crust:

2 cups granola (preferably low-sugar)
3 tablespoons honey or maple syrup
3 tablespoons coconut oil (melted)

For the Tart Filling:

1 1/2 cups Greek yogurt (plain or vanilla)
1 teaspoon vanilla extract (if using plain yogurt)
2 cups mixed fresh fruit (such as strawberries, blueberries, kiwi, mango, or grapes)
Optional fresh mint for garnish

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Instructions

Prepare the Granola Crust: Preheat the oven to 350°F (175°C). In a food processor, pulse the granola until it resembles coarse crumbs. Add the honey and melted coconut oil and pulse until the mixture sticks together. Press the mixture firmly into the bottom and sides of a 9-inch tart pan. Bake for 10–12 minutes until golden and crisp. Remove from oven and let cool completely.
Assemble the Tart: In a bowl, mix Greek yogurt with vanilla extract if using. Once the crust is cool, spread the yogurt evenly over the crust. Top with an arrangement of fresh fruit in any design you like. Garnish with mint if desired. Chill for 15–30 minutes before slicing and serving.