Kayla Itsines’ Breakfast Tart
These breakfast tarts are a fancy twist on a granola, yogurt and berry breakfast. It can easily be adapted to be made gluten free and vegan.
Servings: 2 servings
Ingredients
- 50g rolled oats
- 15g walnuts
- 2 tsp sunflower seeds
- 2 tsp pumpkin seeds
- 2 tsp dessicated coconut
- 2 tsp coconut oil melted
- 1 tbsp honey
- pinch cinnamon
- oil spray
- 125g low fat plain yogurt
- 130g fresh fruit berries, pomegranate, figs, kiwi fruit
Instructions
- Preheat the oven to 180°C
- Place the oats, walnuts, sunflower seeds, pumpkin seeds and coconut in a food processor and process until crumbly. Add the coconut oil, honey and cinnamon and process until well combined.
- Lightly spray two 10 cm mini flan tins (with removable bases) with oil spray. Divide the granola between the two tins and, using the back of a greased spoon, press it evenly and firmly over the tins and up the sides.
- Bake in the oven for 8–12 minutes until the edges are lightly browned. Set the tarts aside to cool completely before removing them from the tins.
- To serve, fill each tart with the yoghurt and top with the fresh fruit.
Notes
To make the recipe vegan, use maple syrup instead of honey in the granola tart and a vegan coconut yogurt in place of a dairy based one. To make the recipe gluten free, use gluten free oats If you don't have a mini tart shell, use a cupcake tin and create two granola shells in 2 cupcake holes.