Make-Ahead Apple Pie Granola Tarts
These delicious breakfast tarts combine the comforting flavors of apple pie with protein-packed yogurt and crunchy granola for a nutritious make-ahead breakfast option that tastes like dessert but fuels your day like a power meal.
Equipment
- 12-cup Muffin Tin
- Mixing Bowls
- Saucepan
Ingredients
Granola Tart Shells
- 2 cups rolled oats use certified gluten-free if needed
- ½ cup chopped pecans
- ¼ cup almond flour
- ¼ cup coconut oil melted
- ⅓ cup pure maple syrup
- 1 tsp cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
Apple Filling
- 3 medium apples Honeycrisp or Granny Smith, diced
- 2 tbsp fresh lemon juice
- 2 tbsp pure maple syrup
- 1 tbsp coconut oil
- 1 tsp cinnamon
- ¼ tsp nutmeg
- pinch of cloves
- ½ tsp vanilla extract
Yogurt Layer
- 2 cups Greek yogurt vanilla or plain
- 2 tbsp honey or maple syrup optional, if using plain yogurt
- 1 tsp vanilla extract if using plain yogurt
Instructions
- Preheat your oven to 325°F (165°C) and lightly grease a 12-cup muffin tin.
- In a large mixing bowl, combine the rolled oats, chopped pecans, and almond flour.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, cinnamon, salt, and vanilla extract until smooth. Pour this liquid mixture over the dry ingredients, ensuring everything gets evenly coated.
- Divide the granola mixture among the prepared muffin cups (about 3 tablespoons per cup). Using the bottom of a small glass or measuring cup, press the mixture firmly against the bottom and up the sides of each cup, creating a well in the center.
- Bake for 15-18 minutes until the edges turn golden brown. Remove from the oven and use the back of a spoon to gently re-press the centers while still warm. Allow the tart shells to cool completely in the muffin tin before removing.
- While the tart shells cool, prepare your apple filling. Toss the diced apples with lemon juice in a bowl to prevent browning.
- In a medium saucepan over medium heat, melt the coconut oil and add the maple syrup, cinnamon, nutmeg, and cloves.
- Add the apples to the saucepan and cook for 7-10 minutes, stirring occasionally, until they soften but still maintain some texture.
- Remove from heat, stir in the vanilla extract, and allow the mixture to cool completely.
- Carefully remove the cooled granola tart shells from the muffin tin. If they're sticking, run a butter knife gently around the edges to loosen.
- If using plain Greek yogurt, mix it with honey and vanilla in a bowl until smooth. For pre-flavored yogurt, you can use it directly.
- Spoon about 2 tablespoons of yogurt into each tart shell, creating a smooth layer.
- Top each tart with a generous spoonful of the cooled apple mixture.
- Refrigerate the assembled tarts for at least 30 minutes before serving to allow the flavors to develop and the tarts to set properly.
Notes
For make-ahead preparation, you can store the components separately (tart shells at room temperature, filling and yogurt refrigerated) and assemble just before serving for optimal freshness and texture.
For a dairy-free version, use coconut yogurt instead of Greek yogurt.
Swap pecans for walnuts or almonds based on preference.
For a nut-free option, replace almond flour with oat flour and omit the pecans.
Store assembled tarts in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 245kcalCarbohydrates: 30gProtein: 8gFat: 12gFiber: 4gSugar: 15gCalcium: 15mgIron: 8mg
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