Breakfast Blueberry Almond Tart
Prep Time: 10 Mins
Cook Time: 20 Mins
Total Time: 30 Mins
Serves: 12 tarts
These little breakfast blueberry almond tarts are so tasty they can even be dessert when served with vanilla ice cream. The phyllo dough is flaky and crisp, the blueberries explode with flavour, and the crunchy granola adds a touch of sweetness to it all. They store well in the fridge for 2-3 days but be sure to reheat in the oven or air fryer as the microwave will turn it into a mushy mess.
Ingredients
1 cup rolled oats
¼ cup raw almond slices
¼ teaspoon fine sea salt
2 tablespoons coconut oil, melted
1-2 tablespoons honey or maple syrup
2 sheets phyllo
3 cups of blueberries (fresh or frozen)
Directions
Preheat the oven to 350F. Grease a 12-cup muffin tray with coconut oil.
Combine the oats, raw almond slices, and sea salt in a bowl. Then add the coconut oil and maple syrup and mix well.
Line up both sheets of phyllo and cut them into 12 squares. Cut the dough into 3 equal pieces lengthwise, then cut those rectangles into 4 pieces.
Line up two squares, then rotate the top square to form an 8-pointed star. Push the dough into the muffin tray. Repeat this to fill all 12 muffin holes.
Add blueberries into each hole, filling them to the top, and finish off with a sprinkling of granola. Bake for 19-23 minutes. Allow the tarts to cool for 5 minutes before handling; the granola will continue to crisp up as it cools. Serve alone or with a scoop of yogurt for a fun yet balanced breakfast.
Notes
For storage, grease the container and it will prevent the tarts from sticking when you try and remove them.
