Cereal Tarts with Yogurt and Fresh Fruit
Transform your breakfast routine with these delightful Cereal Tarts with Yogurt and Fresh Fruit—a wholesome, colorful, and customizable recipe that’s perfect for mornings or brunch. These no-sugar-added granola tart shells are lightly sweetened with honey or maple syrup, baked to golden perfection, and filled with creamy Greek or dairy-free yogurt. Topped with a medley of vibrant fresh fruit like berries, kiwi, or mango, these tarts are as visually stunning as they are delicious. Ready in just 25 minutes, they’re a versatile, kid-friendly option that’s both nutritious and indulgent. Ideal for meal-prepping or hosting, these yogurt cereal tarts strike the perfect balance between healthful and satisfying.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Granola or breakfast cereal (preferably with no added sugar)
- 2 tablespoons Honey (or maple syrup for a vegan option)
- 2 tablespoons Unsalted butter (or coconut oil for a vegan option)
- 1 cup Greek yogurt (or dairy-free yogurt)
- 1 cup Mixed fresh fruit (e.g., berries, kiwi, mango)
- 0.5 teaspoons Vanilla extract (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a microwave-safe bowl, combine the honey and butter. Microwave in 15-second intervals, stirring in between, until fully melted and combined.
Place the granola or cereal in a food processor and pulse until broken down into fine crumbs. If you don’t have a food processor, place the cereal in a resealable plastic bag and crush with a rolling pin.
Mix the crushed cereal with the melted honey-butter mixture until evenly coated.
Lightly grease a muffin tin. Press about 2-3 tablespoons of the cereal mixture firmly into the bottom and up the sides of each muffin cup to form tart shells.
Bake the cereal tart shells for 8-10 minutes, or until golden and set. Remove from the oven and let them cool completely in the tin before carefully removing.
In a small bowl, mix the yogurt with vanilla extract if using.
Once the tart shells are cool, spoon yogurt into each tart shell, filling it almost to the top.
Top each tart with fresh fruit of your choice. Arrange the fruit decoratively, if desired.
Serve immediately, or refrigerate until ready to eat. These tarts are best enjoyed the same day they are prepared.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 17.0 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 297 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
