Breakfast Granola Tarts

What You'll Need For the tarts:

• 1 1/2 cups Quick or Old-Fashioned Oats

• 1/2 cup Shredded Coconut

• 1 Tbsp Chia Seeds or Ground Flaxseed

• A Pinch of Sea Salt

• 1 tsp Cinnamon

• 1/4 cup Mashed Banana (1 banana)

• 2 Tbsp Melted Coconut Oil

• 2 Tbsp Maple Syrup

What You'll Need for the filling:

• 3/4 cup Greek Yogurt

• ¼ cup Any Preserve, we used Blackcurrant & Rhubarb Preserve

• Fresh Fruit (for topping)

How to make:

1. Preheat the oven to 350°F (175°C). Grease 6 cavities of a large muffin pan and set aside.

2. In a medium mixing bowl, roughly combine the oats, nuts, seeds, sea salt, and cinnamon.

3. In a small bowl, mix the mashed banana with melted coconut oil and maple syrup until combined. Add this wet mixture to the oat mixture and stir until well combined.

4. Divide the granola mixture between 6 muffin cups. Firmly press down the mixture on the bottom and along the sides to create a cup shape. Use the bottom of a cup to help mold the granola.

5. Bake for 15-20 minutes, until golden brown. Bake for 15 minutes for a softer, oatmeal cookie-like texture or longer for a crispier texture.

6. Remove from the oven and let cool completely before removing from the pan.

7. When ready to serve, fill each granola cup with 2 tbsp of yogurt and top with fresh fruit.