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.