Quaker® No-Bake Granola and Yogurt Tarts recipe

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Ingredients

1 (311 g) bag Quaker® Super Grains Blueberry Pecan Granola, divided
½ cup toasted chopped almonds
¼ cup lightly toasted shredded coconut
⅓ cup pitted Medjool dates
⅓ cup melted coconut oil
2 tablespoons liquid honey
1 ½ cups plain Greek yogurt
¼ cup honey
2 tablespoons fresh lime juice
2 teaspoons finely grated lime zest
¾ cup diced peeled mango

Nutrition Info

273.7 calories
carbohydrate: 33.1 g
cholesterol: 5.6 mg
fat: 15 g
fiber: 3 g
protein: 5 g
saturatedFat: 7.5 g
servingSize: -
sodium: 31.2 mg
sugar: 13.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.)

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

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

Recipe Yield

12 tarts

Recipe Note

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.

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