Mini Granola Tart Cups Recipe

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Everett November 6, 2020

How To Make Mini Granola Tart Cups

Our mini granola tart cups use chopped nuts, oats, chia seeds, and shredded coconut for a unique tart crust with your choice of filling.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes

Serves:

Ingredients

  • ¼cuphoney,warmed
  • ¼cupcoconut oil,melted and hot
  • 1tspground cinnamon
  • ½tspvanilla extract
  • ¼tspsalt
  • 2cupsold-fashioned oats
  • 1cupnuts,finely chopped, such as pecans, walnuts, or almonds
  • ½cupcoconut,shredded, sweetened or unsweetened
  • 2tspchia seeds,optional

For Filling:

  • 1cupGreek yogurt
  • 1cupfresh fruit
  • cupchia seeds

Instructions

  1. Preheat oven to 325 degrees F.  Mist 8 mini tart pans with cooking spray.

  2. In a small mixing bowl, whisk together the warmed honey, coconut oil, cinnamon, vanilla extract and salt until combined.  Set aside.

  3. In a large mixing bowl, toss together oats, nuts, coconut and chia seeds until evenly combined. Add in the honey mixture, and toss until the dry ingredients are evenly coated.

  4. Portion the granola mixture evenly between the mini tart pans, pressing the granola firmly into bottoms and up the sides of the tart pans. Then place the pans on a baking tray.

  5. Bake for 20 to 25 minutes, until the granola, is nice and browned and toasted on top. Transfer tart pans to a wire rack, and cool until they reach room temperature.

  6. Gently remove the granola tarts from the pans, fill with your desired fillings and serve immediately. Or carefully transfer the tarts to an airtight ziplock bag and store for up to 7 days.

Nutrition

  • Calories: 346.06kcal
  • Fat: 21.84g
  • Saturated Fat: 10.11g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 6.34g
  • Polyunsaturated Fat: 3.40g
  • Carbohydrates: 33.05g
  • Fiber: 5.75g
  • Sugar: 10.52g
  • Protein: 9.31g
  • Cholesterol: 4.79mg
  • Sodium: 95.17mg
  • Calcium: 77.44mg
  • Potassium: 239.12mg
  • Iron: 2.16mg
  • Vitamin A: 6.96µg
  • Vitamin C: 0.94mg
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