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Cocobella Granola Breakfast Tarts

  • Total: 20 mins
  • Serves: 4


1 1/2 cups rolled oats
1/2 cup shredded coconut
2 tbsp chia seeds
2 tbsp sunflower seeds
1/2 tsp cinnamon
1/4 cup coconut oil
1/4 cup maple syrup

½ tbsp. coconut oil for greasing moulds

1 cup Cocobella Coconut Yoghurt – Vanilla
1 tsp chia seeds
Your choice of fresh seasonal fruit


Pre-heat oven to 180 degrees Celsius.
While it is heating up mix the oats, chia seeds, coconut and cinnamon in a bowl. Take four tart moulds and grease with a small amount of coconut oil and place aside.
In a saucepan over a low heat, mix the coconut oil and maple syrup until melted. Pour the liquid mixture over the oats stirring until well combined. Take spoonful’s of the mixture and place into the greased tart moulds, pressing with the spoon to line the edges and leaving a dent in the middle for your fillings. Once all four tart bases are complete place in the pre-heated oven and bake for around 15 minutes or until golden brown. Once cooked remove from the oven and while they are still hot quickly use the back of a spoon to compress the mixture further into the tins. Allow them to cool before removing from the tins. Serve immediately or place in a tin to keep for 3-4 days in a cool place.

When you are ready to serve, fill each tart with coconut yoghurt and decorate with your choice of fresh seasonal fruit and a sprinkle of chia seeds. Enjoy!

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