Description
This Breakfast Chia Yogurt Granola Tart features a simple granola crust filled with a strawberry chia yogurt filling topped with fresh strawberries, blackberries, and raspberries for a gorgeous, healthy, gluten-free, vegan, naturally sweetened breakfast!
Ingredients
Units
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Granola Crust
- 4 cups gluten-free granola
- 2 tablespoons flaxseed meal
- 1/2 teaspoon cinnamon
- 1/4 cup vegan butter/coconut oil
- 1 tablespoon almond butter
- 2 tablespoons tapioca/brown rice syrup (may sub with maple syrup)
Strawberry Chia Yogurt Filling
- 1 cup coconut milk
- 1 cup vegan vanilla yogurt
- 1/2 cup chia seeds
- 1/4 cup maple syrup
- 1/2 cup freeze-dried strawberries*
Garnishings
- Fresh berries
- Freeze-dried berries
- chocolate covered chia seeds/chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch tart pan with coconut oil and set aside.
- In a food processor/blender, add all of the crust ingredients and pulse until well combined and it sticks together when you pinch it with your fingers. Press the crust into the tart pan and bake in the oven for 10-12 minutes. Let the crust cool while you prepare the filling.
- In the same food processor/blender add the coconut milk and yogurt first, then add the chia seeds, maple syrup, and freeze-dried strawberries. Blend for a minute until well combined and let it sit in there for a couple of minutes then re-blend it again. Do this a few times until the mixture is thickened. Pour the filling into the granola crust and smooth the top out with a spoon. Chill it in the fridge 4 hours, preferably overnight. Top with fresh berries, freeze-dried berries, and chocolate covered chia seeds/chocolate chips. Keep stored in the fridge.
Notes
* using freeze-dried strawberries ensures the chia yogurt filling isn’t too runny like it could be using fresh strawberries. If you can’t find freeze-dried you may omit this ingredient.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American