These vegan breakfast tarts bring pure joy to any Mother's Day table. With a crunchy granola base, creamy coconut yogurt filling, and vibrant fresh fruits, they offer a refreshing, surprising twist on brunch favorites.
Want to delight Mom with an original, wholesome breakfast? This trusted recipe from Blue Band delivers every time.
Ingredients
For 8 tarts
- 75 g raw and unsalted nuts
- 175 g oat flakes
- 1 tsp cinnamon
- 50 ml agave syrup
- 5 tbsp Blue Band Liquid Every Day
- 1 tsp vanilla extract
- 300 g coconut yogurt
- 1 kiwi, in wedges
- 100 g strawberries, sliced
- 50 g blueberries
Extra needed:
8 mini tart pans with a removable bottom
Read also: 'Happy mothers make children happy'
Preparation method
- Preheat the oven to 175°C.
- Grind the nuts in a food processor until fine. Transfer to a bowl, add the oats and cinnamon, and mix well.
- Stir in the agave syrup, Blue Band Liquid Every Day, and vanilla extract. Divide the mixture evenly among the tart pans, pressing it down firmly.
- Bake for 15-20 minutes until golden brown.
- Allow to cool completely, then remove from the pans. Fill each tart with coconut yogurt and top with kiwi wedges, strawberry slices, and blueberries.
Recipe and image: Blue Band
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