Prep Time - 20/25 minutes Cook Time - 15 minutes Serves - 4
1 1/2 cups of rolled oats
1 cup walnuts
1/3 cup honey/ maple syrup/ agave syrup
1/3 cup raisins or sultanas (optional)
5 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 cups yogurt of your choice (coconut or almond for (V) option)
4 cups mixed fruit (berries/apples/banana etc. for garnish)
Pre-heat oven to 325°F. Grease your tart/muffin pan.
Combine oats, nuts, oil, honey, vanilla and cinnamon together in a bowl.
Press roughly 2 tablespoons of the mixture into your mini tart/muffin pans.
Bake in the center rack of the oven for about 15 minutes, or until golden.
Immediately after removing tartlets from the oven, use a spoon to press down the centers of the crust to create more of an indentation. The tartlets will rise in the oven, so this helps to reshape its form.
Allow to cool completely in the pan before removing.
Use a small spoon or knife to gently release tartlets from each indent. Be careful they'll be crisp but delicate.
Fill each tart with your desired amount of yogurt.
Top with your selected fruit and serve immediately.
Tips and Tricks
Once baked the tartlets can be stored and kept for up to 3 days.
To spice up your yogurt - add maple syrup or honey.