No-Bake Granola and Yogurt Tarts

10/08/2016

These tarts are a tasty way to enjoy granola and yogurt as part of a complete breakfast. Keep the tart shells ready to go in the freezer for quick and easy assembly.

Prep Time: 20 minutes
Total Time: 20 minutes + overnight chilling
Makes: 12 servings

Ingredients:
Tart Shells:
1 bag (311 g) Quaker® Super Grains Blueberry Pecan Granola, divided
1/2 cup (125 mL) toasted chopped almonds
1/4 cup (60 mL) lightly toasted shredded coconut
1/3 cup (75 mL) pitted Medjool dates
1/3 cup (75 mL) melted coconut oil
2 tbsp (30 mL) liquid honey

Filling:
1 1/2 cups (375 mL) plain Greek yogurt
1/4 cup (60 mL) honey
2 tbsp (30 mL) fresh lime juice
2 tsp (10 mL) finely grated lime zest

Topping:
3/4 cup (175 mL) diced peeled mango

Directions:
Tart Shells: Reserve 1/4 cup (60 mL) granola; set aside. In food processor, combine remaining granola, almonds and coconut; pulse until coarsely ground. Add dates, coconut oil and honey; pulse until mixture comes together.

Line 12 muffin cups with paper or foil liners. Divide granola mixture between muffin cups, pressing bottom and sides firmly with small glass or measuring cup. Freeze overnight or until firm. (Make-ahead: Freeze in airtight container until ready to serve.)

Filling: Mix together yogurt, honey, lime juice and lime zest. Divide evenly between tart shells.

Topping: Divide mango evenly over yogurt mixture. Sprinkle with reserved granola.

Tip: Garnish with any fresh fruit desired, such as diced peaches, plums or fresh berries.
Nutrition Facts
Per 1 tart
Calories 280
Fat 13g
Cholesterol 0mg
Sodium 25mg
Carbohydrate 35g
Fibre 3g
Sugars 22g
Protein 6g