Breakfast tart with granola made with a crunchy granola crust, creamy mascarpone filling, and fresh fruit. Easy granola tarts ready in under 30 minutes!
These breakfast tarts with granola are one of those recipes I make when I want something simple, but still a bit special.
They have a crunchy granola crust, a creamy mascarpone filling, and fresh fruit on top. It’s the kind of recipe that looks beautiful on the table, but takes very little effort.
I love making these for a slow weekend brunch, or even as a light dessert when I don’t feel like turning on the oven for too long.
If you’re like me and always have mascarpone in the fridge, there are so many other recipes you can try!
I often make mascarpone limoncello cake, strawberry tiramisu, or even simple mascarpone cookies -they’re all easy and always a hit.
Ingredients
You only need a handful of ingredients to make these granola tarts, and you can easily adjust them based on what you have:
- Granola: My go-to is a super simple granola (recipe below), but I often use my Christmas granola recipe because it’s extra crunchy and full of flavor. A good store-bought granola works just fine too.
- Mascarpone cheese: Thick, creamy, and slightly sweet. It gives that classic Italian dessert feel. If you have time, try my homemade mascarpone recipe, it’s easier than you think.
- Orange: A little zest or juice add freshness and balance out the richness.
- Blueberries: Sweet and juicy, perfect for topping.
- Strawberries (fresh or freeze-dried): Fresh ones add softness, while freeze-dried strawberries give a nice crunch and a stronger flavor.
How to make breakfast tarts with granola
These granola crust tarts come together really quickly, with just 4 simple steps.
Scroll down to the end of the post for the full printable recipe.
STEP 1: In a large bowl, mix the oats, almonds, hazelnuts, melted coconut oil, maple syrup, and a pinch of sea salt until well combined.
STEP 2: Divide the mixture between tart tins and press it down firmly with your hands to form the base. Bake for about 15 minutes.
STEP 3: In a bowl, mix mascarpone and sugar until smooth and creamy, then stir in the orange zest. Chill until ready to use.
STEP 4: Fill each tart with mascarpone cream and top with berries, then serve.
Baking Tips
- Press the base properly: If the granola isn’t packed tightly, the crust can crumble when you remove it.
- Don’t skip the chilling time: It really makes a difference in how the tarts hold their shape.
- For a lighter version: You can swap mascarpone with thick Greek yogurt. It won’t be as rich, but still really good.
- Use what you have: These are very forgiving, peaches, mango, raspberries… they all work.
- Add extra toppings if you like: Chopped pistachios, hazelnuts, or even a bit of dark chocolate on top is always a good idea!
Storage tips
Keep the assembled granola tarts in the fridge for up to 1 day. After that, the granola crust tends to soften and lose its crunch.
If you can, store the granola base and mascarpone separately and assemble just before serving.
The granola crust can be made ahead and kept in an airtight container.
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Recipe
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Granola tarts with a crunchy granola crust and smooth mascarpone filling. This breakfast tart with granola is easy and ready in 30 minutes.
Serving: 4
Calories: 726kcal
For the granola tarts:
- 1 ½ cups jumbo oats
- ¾ cup almond flakes
- ⅓ cup chopped hazelnuts
- 2 tablespoons freeze-dried strawberries
- 4 tablespoons ¼ cup coconut oil, melted
- 2 tablespoons maple syrup
- A pinch of sea salt
For the topping:
- ¾ cup fresh blueberries
- 2 tablespoons freeze-dried strawberries
- A small handful of fresh mint leaves
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Preheat the oven to 175°C (350°F) and place a rack in the center.
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In a large bowl, combine the oats, almond flakes, hazelnuts, melted coconut oil, maple syrup, and a pinch of sea salt. Mix until everything is evenly coated.
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Lightly grease four 5-inch mini tart tins. Divide the mixture evenly between them, using about 3 tablespoons for each, and press it firmly into the base and sides with your hands.
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Bake for about 15 minutes, or until the tart shells are golden and crisp. Remove from the oven and gently press the center of each tart with the back of a spoon to reshape them if they have puffed up. Set aside to cool completely.
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Meanwhile, prepare the mascarpone cream by mixing the mascarpone and sugar in a bowl until smooth and creamy. Add the orange zest and stir until just combined. Refrigerate until needed.
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Once the tart shells are completely cool, carefully remove them from the tins using a small knife if necessary, handling them gently as the crust is delicate.
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Fill each tart with 2–3 tablespoons of mascarpone cream, then top with fresh blueberries, a sprinkle of freeze-dried strawberries, and a few mint leaves.
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Serve immediately, or store in an airtight container in the refrigerator for up to 2 days.
Calories: 726kcal | Carbohydrates: 57g | Protein: 13g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 42mg | Sodium: 27mg | Potassium: 569mg | Fiber: 9g | Sugar: 26g | Vitamin A: 608IU | Vitamin C: 184mg | Calcium: 157mg | Iron: 6mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
