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There was a lovely bed and breakfast in Oaxaca that I stayed at that served homemade granola with yogurt and fresh fruits every morning. Ever since that trip I told myself that I would make homemade granola. Well, over a year later and I finally made some.

Hard to believe it took me this long. What was I waiting for? Homemade granola is so simple to make and healthier than store bought.

Rather than just making granola on a cookie sheet and crumbling it up, I decided to make vessels out of the granola and made these granola tarts. And since I’m obsessed with pumpkin I added pumpkin and fall spices to the mix.

These vessels are perfect filled with vanilla Mountain High Yoghurt and fresh fall fruits for busy school day mornings and afterschool snacks.

They are even fancy enough to serve for dessert to celebrate Dia de los Muertos.

Pumpkin Granola Fruit Tarts with Vanilla Yoghurt

5 (1 rating)
Crunchy pumpkin granola with walnuts and grains topped with creamy vanilla yogurt is a quick and healthy breakfast or simple but elegant dessert.
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Yield: 4 tarts
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

Ingredients

  • 1 1/2  cups  old fashioned oats
  • 1  cup  walnuts finely chopped
  • 5  tablespoons  salted butter melted
  • 1/3 cup pure pumpkin
  • 1/4  cup  honey
  • 1  teaspoon  vanilla extract
  • 1/2  teaspoon  ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Mountain High vanilla yoghurt
  • Mixed fruit for topping, (pears, raspberries, persimmons, pomegranate)

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Instructions 

  • Pre-heat oven to 325 degrees F.
  • Combine oats, walnuts, melted butter, pumpkin, honey, vanilla, and spices in a bowl until thoroughly coated.
  • Press about 1/2 cup of the mixture into 4 greased 4-inch tart pans.
  • Bake in the center rack of the oven for about 15 to 17 minutes, or until golden.
  • Immediately after removing the tart shells from the oven, use the back of the spoon to press down the centers of the crust to create more of an indentation, and push up the sides. It helps to reshape the crust after it bakes while still hot.
  • Allow to cool completely in the pans before removing. Use a butter knife to gently release the sides of the crust, working around each side, then very carefully remove them from the pans. The crusts will be soft and delicate. Feel free to bake longer for a firmer crust.
  • Fill each tart with vanilla yogurt and garnish with fruit and serve immediately.

Notes

Nutrition facts do not include yogurt and fruit
Calories: 507.4kcal, Carbohydrates: 44.09g, Protein: 8.9g, Fat: 35.35g, Saturated Fat: 11.18g, Cholesterol: 37.63mg, Sodium: 129.36mg, Potassium: 292.02mg, Fiber: 5.75g, Sugar: 19.31g, Vitamin A: 3614.77IU, Vitamin C: 1.24mg, Calcium: 53.97mg, Iron: 2.52mg
Author: Yvette Marquez
Course: Dessert
Cuisine: American

Photography by Jenna Sparks

This post is in partnership with Mountain High Yoghurt. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.