This Breakfast Chia Yogurt Granola Tart features a simple granola crust filled with a strawberry chia yogurt filling topped with fresh strawberries, blackberries, and raspberries for a gorgeous, healthy, gluten-free, vegan, naturally sweetened breakfast!
I first made this recipe over a year ago… but the chia yogurt filling came out a little too runny and I just wasn’t wowed by it. So this Breakfast Chia Yogurt Granola Tart has been sitting in the back of my mind waiting for its moment to shine, and this is it my friends.
I figured out the perfect filling ratio to make it firm enough but still have a pudding-like consistency and I upgraded my previous crust to a crust made from granola to really knock this recipe into the breakfast category all the way!
Basically think of a chia pudding made with dairy-free yogurt topped with granola and fresh berries but in tart form. Talk about a fancy schmancy breakfast! Except this tart could not be easier to make. The longest part is letting it set up so that you can slice it and that can easily be done overnight, so make it before bed, chill, and then the next morning you have a stellar breakfast!
I’m a huge fan of chia pudding. Some of my favorite chia pudding recipes are my Caramel Apple Chia Pudding, Bananas Foster Chia Pudding, White Chocolate Pear Chia Pudding, Peach Cobbler Chia Pudding, or even my Pink Pancakes with Chia Pudding! If you’ve made chia pudding before, traditionally you combine chia seeds and a liquid so that the seeds absorb the liquid part and leave you with a pudding texture.
In this breakfast tart recipe I really wanted to include yogurt which is already pretty thick and I wasn’t sure if the chia seeds would “gel up” like they do in traditional chia pudding so I mixed in some coconut milk too. The mixture worked perfectly! The filling is the best texture!
The coconut milk also firms up when it’s chilled so I thought this would be the perfect combination and I was right 😉 As far as the crust goes, you can use your favorite granola- even a grain-free granola would work. You simply grind it up in your food processor with the other crust ingredients, like vegan butter, almond butter, cinnamon, tapioca syrup, and flaxseed meal for extra fiber. If you can’t find tapioca syrup you can use brown rice syrup or alternatively maple syrup- however the crust may not turn out quite as crunchy.
Then you simply bake the crust for 10-12 minutes and let it cool while you make the chia yogurt! Then fill the granola shell with the chia yogurt and chill overnight! Top with fresh berries and add some freeze-dried berries for a little crunch. I like to also add chocolate covered chia seeds or dark chocolate chips.
It really is so simple and so so delicious! You can certainly serve this for dessert, but it’s so light and fresh that I am definitely categorizing this tart as breakfast. Aside from the chilling time, this tart is best enjoyed the same day and the crust will soften slightly if enjoyed the following day but is still so tasty. I know there are the crunchy crust lovers out there so just wanted to mention that, haha.
* I used Natierra Freeze-Dried berries, chia seeds, and their chocolate covered chia seeds in this recipe.
- 4 cups gluten-free granola
- 2 tablespoons flaxseed meal
- 1/2 teaspoon cinnamon
- 1/4 cup vegan butter/coconut oil
- 1 tablespoon almond butter
- 2 tablespoons tapioca/brown rice syrup (may sub with maple syrup)
Strawberry Chia Yogurt Filling
- 1 cup coconut milk
- 1 cup vegan vanilla yogurt
- 1/2 cup chia seeds
- 1/4 cup maple syrup
- 1/2 cup freeze-dried strawberries*
- Fresh berries
- Freeze-dried berries
- chocolate covered chia seeds/chocolate chips
- Preheat the oven to 350 degrees F. Spray a 9-inch tart pan with coconut oil and set aside.
- In a food processor/blender, add all of the crust ingredients and pulse until well combined and it sticks together when you pinch it with your fingers. Press the crust into the tart pan and bake in the oven for 10-12 minutes. Let the crust cool while you prepare the filling.
- In the same food processor/blender add the coconut milk and yogurt first, then add the chia seeds, maple syrup, and freeze-dried strawberries. Blend for a minute until well combined and let it sit in there for a couple of minutes then re-blend it again. Do this a few times until the mixture is thickened. Pour the filling into the granola crust and smooth the top out with a spoon. Chill it in the fridge 4 hours, preferably overnight. Top with fresh berries, freeze-dried berries, and chocolate covered chia seeds/chocolate chips. Keep stored in the fridge.
* using freeze-dried strawberries ensures the chia yogurt filling isn't too runny like it could be using fresh strawberries. If you can't find freeze-dried you may omit this ingredient.
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