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

1. Preheat the oven to 350F. Grease a 12-cup muffin tray with coconut oil.

2. Combine the oats, raw almond slices, and sea salt in a bowl. Then add the coconut oil and maple syrup and mix well.

3. 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.

4. 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.

5. 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.