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Breakfast Pecan Granola Tarts [Vegan, Gluten-Free]

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These breakfast pecan granola tarts are a fun twist on a granola and yogurt bowl. This recipe is so easy to make and if you make a big batch, you can store the tarts in an airtight container for a couple of weeks, so you never have to skip on breakfast. Or, you can serve it for brunch with friends and lay out a "tart making station" with vegan yogurt and fresh fruit.

Breakfast Pecan Granola Tarts [Vegan, Gluten-Free]



Cook Time



For the Granola Tart:

  • 2 cups gluten-free oats
  • 1 cup pecans
  • 1 teaspoon cinnamon
  • A pinch of salt
  • 1/4 cup pitted dates (Medjool are recommended)
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
    1 teaspoon vanilla extract

For the Topping:


  1. Preheat the oven to 375°F.
  2. Place your oats, pecans, cinnamon, salt, and dates in a food processor and pulse until fine.
  3. Add in the coconut oil, maple syrup, and vanilla, and pulse again until incorporated.
  4. Press your dough into mini tart pans (or a large tart pan) with your hands firmly, until it covers the bottom of the pans, about 1/2-inch thick.
  5. Bake for 16-18 minutes, or until golden brown around the edges.
  6. Remove from oven and let cool.
  7. Once cooled, top your tarts with yogurt and fresh fruit.
  8. Serve immediately.





Global comfort food in a bowl. Hi, i'm Jess! I love eating clean and the positive effects it has on my mind,body and spirit. I want to share my sustainable recipes to show everyone how we can have a positive impact on the world, without sacrificing delicious food and flavors!



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