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Fresh Fruit and Granola Tarts


  • 2 cups old fashioned rolled oats
  • 6 tablespoons light brown sugar
  • 6 tablespoons chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cane syrup or maple syrup
  • 4 tablespoons unsalted butter melted
  • 2 cups strawberries sliced
  • 1 1/3 cups blueberries
  • 2 large bananas sliced
  • 1 1/2 cups whole milk plain yogurt (or vanilla flavored)
  • 2 teaspoons honey optional
  • 1 tablespoon grated orange zest


  1. Preheat oven to 325 degrees. Combine the oats, brown sugar, cinnamon, salt, syrup and melted butter in a large bowl. Divide the mixture evenly between three 4 1/2 inch tart pans with removable bottoms. Press the mixture into the button, but not onto the sides of the pans. Bake for 10 minutes.
  2. Remove from the oven. Using the back of a spoon, press some of the granola into the sides of the tart pans. Return to the oven and bake for 3 to 5 minutes to set the crusts. Let the tart shells rest for 3 to 4 minutes, then using an oven mit to protect the hands, carefully remove the tart shells from the pans and set on racks to cool completely.
  3. Toss together the sliced strawberries, blueberries and sliced bananas in a medium bowl.
  4. To serve, place each tart shell on a small plate, spoon the fruit mixture onto the shells. Spoon 1/4 cup of the yogurt, drizzle with honey, if desired. Serve garnished with orange zest.