A perfect mix between breakfast and dessert, these Gluten Free Almond Granola Yogurt Tartlets will keep you full and ready to start your day!
When you can’t decide between breakfast or dessert, enjoy a gluten free almond granola yogurt tartlet! These tartlets are a great alternative to the yogurt parfait you may be enjoying now. They’re just as quick to throw together, meal-prep friendly, and just all together delicious!
Preparing the Almond Granola Tartlet Shell
Most of the ingredients you probably already have on hand from making a similar yogurt parfait or even your own granola. What you’ll you need:
- 5″ non-stick mini tart/quiche pans (I used these non-stick tartlet pans with removable bottoms from Amazon)
- 2 cups gluten free rolled oats
1/2 cup almonds
1/4 cup sunflower seeds (unsalted)
1 T cinnamon
1/4 cup almond flour
1/3 cup pure maple syrup or raw organic honey
4 T coconut oil (melted)
*You can use many substitutes for this recipe. Just play around with your favorite nuts and seeds! (Scroll down for more ideas.)
How to prepare:
In food processor, pulse oats, almonds, sunflower seeds, and cinnamon for about 10 seconds just to break them up a bit. Remove the blade and add the almond flour, mixing until combined. You don’t want everything to be ground completely, but you do want it to be broken down.
Next, stir in the maple syrup and melted coconut oil. Once the ingredients are combined, transfer the mixture to your greased tartlet pans (I used avocado oil spray), pressing down bottoms and sides with your fingers. It might be a bit sticky, but if your fingers are damp, it helps. They don’t have to be perfect because you will have a chance to reshape them once they’ve baked.
Next, place the prepared tartlet pans on a baking sheet and bake for 10 minutes. Remove them from the oven and reshape the granola with the back of a spoon by patting down the sides and bottom again. Bake for another 25-28 minutes until they turn golden brown.
Remove tartlets from oven and transfer to wire racks. Cool completely (about 30 minutes) to harden. Keep granola tartlet in tartlet pan as you assemble your fillings and toppings. Once you are ready to serve, carefully remove the perimeter of the tartlet shell, holding the removable bottom with one hand. Plate, serve, and enjoy!
*You can freeze the tartlet shells for up to 3 months. Thaw them in the refrigerator over night or on the counter for a few hours when you are ready to eat them.
Additional Fillings/Toppings
Depending upon your nutritional goals, you might want to vary the filling and toppings. The same is true if you plan on having this as a meal or for a dessert or snack. For instance, if I am trying to replenish my carbohydrate intake (see more about carb cycling with the Faster Way here) for a certain day, I will make sure I use yogurt and add other healthy carbs (dates, fresh berries, bananas, etc) as part of a filling meal. I also mix Vital Proteins collagen peptides into my dairy free yogurt to get even more added protein. I usually take it easy on the fats because there are already plenty of healthy fats included with the nuts, seeds, and coconut oil. This way, I can disperse additional healthy fats throughout the day.
Other Fillings:
- mousse
- pudding
- ice cream
- nice cream
- make a true dessert with cheesecake filling!
Other Toppings:
- drizzle of melted dark chocolate or plain dark chocolate chips
- drizzle of natural nut butter of your choice
- chopped nuts
- your favorite fruit
- Jam or berry compote
If you try this recipe or any of my recipes, I would love to hear how you enjoyed it! Review and comment below to let me know your thoughts, and share your pictures on instagram, tagging @thehealthychelle or #thehealthychelle – I love seeing your recipe creations! You can also follow me on Facebook, Pinterest, and Instagram!
Gluten Free Almond Granola Yogurt Tartlets
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Loading...A perfect mix between breakfast and dessert, these Gluten Free Almond Granola Yogurt Tartlets will keep you full and ready to start your day. Packed with gluten free granola, sunflower seeds, and almonds, you can fill this tartlet with whatever you'd like!
Ingredients
- *Tartlet Shell
- 2 cups gluten free rolled oats
- 1/2 cup almonds
- 1/4 cup sunflower seeds (unsalted)
- 1 T cinnamon
- 1/4 cup almond flour
- 1/3 cup pure maple syrup or raw organic honey
- 4 T coconut oil (melted)
- *Filling
- Add any yogurt or filling of your choice!
Instructions
Heat oven to 320 degrees F
In food processor, pulse oats, almonds, sunflower seeds, and cinnamon for about 10 seconds just to break them up a bit.
Remove the blade and add the almond flour, mixing until combined.
Stir in the maple syrup and melted coconut oil.
Once ingredients are combined, transfer mixture to greased tartlet pans, pressing down bottoms and sides with your fingers. (It might be a bit sticky, but if your fingers are damp, it helps. They don't have to be perfect because you will have a chance to reshape them once they've baked.)
Place prepared tartlet pans on baking sheet and bake for 10 minutes, remove from oven and reshape the granola with the back of a spoon by patting down the sides and bottom again.
Bake for another 25-28 minutes until golden brown.
Remove tartlets from oven and transfer to wire racks. Cool completely (about 30 minutes) to harden.
Keep granola tartlet in tartlet pan as you assemble your fillings and toppings. Once you are ready to serve, carefully remove the perimeter of the tartlet shell, holding the removable bottom with one hand. Plate, serve, and enjoy!
Nutrition
-
364 Calories
-
43g Carbohydrates
-
19g Fat
-
6g Fiber
-
8g Protein
-
12g Sugar
Notes
*Nutrition info is for 1 granola tartlet (shell only) *You can freeze the shells for up to 3 months. Thaw them in the refrigerator over night or on the counter for a few hours when you are ready to eat them.
