Apple, cinnamon and granola breakfast tarts



This week I’m teaming up once again with Nature’s Source to bring you another fabulous recipe. Granola is, of course, the hero and these apple, cinnamon and granola breakfast tarts are simply perfect for adding the wow factor to your next brunch or to enjoy as a light dessert. The best part is that they are deceptively simple to whip together!



I’ve used Nature’s Source Muesli Crunch baked granola to make the tart bases. As the name suggests this variant adds a gorgeous crunchiness to the tart bases. The flavour is absolutely delicious and reminds me a bit of an oat cookie, yum! The bases are delicately spiced with cinnamon and ginger and I’ve added some extra goodness in the form of chia seeds and coconut.



I’ve topped the bases with vanilla yoghurt and soft, syrupy cinnamon apple – it’s a heavenly taste combination that the whole family will love! Just another way to use your Nature’s Source granola… do try them soon.

I’ve got one more granola recipe still coming up, so keep an eye out for that next week!



Cook’s notes:

  • The granola bases can be made ahead of time and kept in an airtight container, or frozen.
  • For an extra touch of sweetness drizzle some honey over the tarts just before serving.



For the tart bases:

  • 4 x 12cm loose base quiche tins
  • 375ml (1½ cups) NATURE’S SOURCE Muesli Crunch granola
  • 10ml (2 tsp) chia seeds
  • 5ml (1 tsp) cinnamon
  • 2.5ml (½ tsp) ginger
  • 60ml (¼ cup) desiccated coconut
  • 45ml (3 tbsp) cup runny honey
  • 45ml (3 tbsp) coconut oil, melted

For the apple topping:

  • 15ml (1 tbsp) coconut oil
  • 30ml (2 tbsp) honey
  • 5ml (1 tsp) cinnamon
  • 2 apples, peeled cored and cut into 5mm slices
  • 30ml (2 tbsp) NATURE’S SOURCE Muesli Crunch granola to serve

For the yoghurt filling:

  • 1 cup (250ml) plain yoghurt
  • 2.5ml (½ tsp) vanilla extract

1.) Preheat your oven to 180ºC. Lightly grease the quiche tins.

2.) Place the Nature’s Source Muesli Crunch granola, chia seeds, cinnamon, ginger and coconut in a food processor. Pulse together for a few seconds to combine.

3.) Add the honey and coconut oil to the food processor. Blitz the mixture for another few seconds until roughly chopped and everything is combined.

4.) Arrange the quiche tins on a baking tray. Divide the granola mixture between the tins. Use the back of a teaspoon to gently press the mixture into the tins.

5.) Bake the tart bases for 10-12 minutes or until golden. (They will be slightly soft but will harden on cooling.) Allow to cool completely before carefully removing the tarts from the tins.

6.) To make the apple topping melt the coconut oil in a saucepan. Add the honey and cinnamon and mix to combine.

7.) Add the apple slices to the pan and cook over a gentle heat for 6-8 minutes, stirring regularly. The apples should be just tender but not mushy. Set aside to cool.

8.) While the apples are cooling combine the plain yoghurt and vanilla extract in a small bowl. Set aside.

9.) To serve pop the granola bases onto a serving plate. Top with vanilla yoghurt and the cinnamon apple. Finish with a sprinkling of Nature’s Source Muesli Crunch granola and serve immediately.

Sponsored collaboration with Nature’s Source. 


7 thoughts on “Apple, cinnamon and granola breakfast tarts

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