Breakfast Oatmeal Tarts

In our household, we have oatmeal regularly, so I am always looking for ways to use it. These healthy breakfast oatmeal tarts are one of our favourites. I often make the tart shells and save them in the fridge and the kids have them whenever they want. They enjoy them for after school snacks, and sometimes as dessert. They are such a delicious and versatile way to have a healthy breakfast.

The Ingredients for Breakfast Oatmeal Tarts:

Just a few ingredients that can be found in the pantry and we have a delicious and hearty meal.

The Ingredient List for Breakfast Oatmeal Tarts:

The Crust

• 1 cup oats – I use whole grain ones. I find they have a lot more fiber and are a lot more wholesome.
• 1 cup almonds – I use whole raw almonds. You can use almond meal too.
• 4 tablespoons flax meal – you can always use whole flax seeds since we will be grinding them in the food processor.
• 1/4 teaspoon cardamom – I use fresh ground cardamom.
• 2 tablespoons coconut oil – melt it before using.
• 1/4 cup maple syrup – I use organic pure maple syrup for the best results.

The Filling

• 1 cup Greek yogurt – I use plain or a non sweetened version.
• 1 cup raspberries – fresh work best, but you can use frozen and thaw them for a few minutes.
• 1 tablespoon honey – I use natural pure organic honey. I find it has the best flavours.

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The Crust for Breakfast Oatmeal Tarts:

Let’s start with making the crust:

• Add the almonds into a food processor and process till the almonds are crushed and you can only see a few chunks.
• Add the oats, flax seeds, and cardamom powder to the processor and process so that you have a rough ground mix.
• Pour in the coconut oil and maple syrup and use the pulse button to pulse till you have a dough like consistency. You can always do this by hand.
• Divide the crust into 6 equal parts and place it into individual tart shells. Using your hands firmly push the crust into place, leaving enough space in the center to hold the toppings.
• Place in the fridge for 30 mins to an hour to allow the crust to set a little and take shape.

The Berries:

Now that we have the crust ready, we need to get our berries ready. Wash and properly drain the berries. Place them in a bowl and using a fork, mash them so there are no full berries any more. Do not over squeeze because you want some substance to them.

The Yogurt:

Time to get the yogurt ready so that we can enjoy our tarts. Add the greek yogurt to a bowl and pour the honey into it. Mix it well, so that we have a sweet mixture. Then add 3/4s of the berries to the bowl and mix in. Do not over mix. We want to be able to see the mixture of whites and reds.

Assembling the Breakfast Oatmeal Tarts:

Once the tarts are ready, remove them from the fridge and dollop the yogurt into them. Add some more of the reserved berries on top of the yogurt mix and enjoy them fresh. Do not add yogurt to the ones you are not consuming right away.

Variations:

There are so many possibilities with this recipe:

• Replace the coconut oil with vegetable oil. Coconut oil has a robust flavour, so use vegetable oil if you prefer a lighter flavour. Reduce the quantity to 1 tablespoon.
• Replace maple syrup with melted honey. If I run out of maple syrup or just to change things up, I sometimes use honey.
• Replace the cardamom with cinnamon, allspice, or even nutmeg. All these spices individually or as a combo add so much flavour.
• Replace the almonds with cashew nuts, walnuts, hazelnuts, or even pistachios. Or try them with a mixture of nuts. I love nuts and each has a unique flavour and provides a slightly different flavour to the tarts.
• Replace the raspberries with blackberries, strawberries, or mixed berries.
• Replace the yogurt with creamed ricotta. I personally love ricotta and enjoy it very much on these.

Serving Suggestions:

I love having these on weekdays. They are such a hearty way to start the day. Enjoy them with:

• My perfect cup of chai. For all tea lovers, this is a perfect combo.
• My daughter loves pumpkin latte and I often make it for her on the side.
• My favourite is always a hot cup of coffee or cappuccino.

Tried and Liked the Recipe?

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