Vegan Mango-Blueberry Granola Tarts

28. March 2020Laura Tassatti

Today is a beautiful sunny Saturday morning. Perfect for a long cozy breakfast. What could be better for that than these lovely vegan mango blueberry Granola Tartelettes? I like to eat muesli or granola with yoghurt and fruit for breakfast. If it’s also in a sweet little tart form, it tastes even better 😉 A feast for the eyes. Besides, I can hardly resist anything with mango anyway. And purple is my favorite color, so as you can see, there are many of my favorites in this recipe.

Since I am always at home at the moment, I use the time to cook and bake a lot. Finally I have time to try out many healthy recipes that I have wanted to make for a long time. You also have more motivation for the day if you can look forward to a good meal in the evening. Because there is usually something left over you can look forward to the next day as well.

There’s a lot to do today. After my cozy breakfast I will bake sweet potato chocolate muffins and energy balls are also on the agenda. In the evening I will probably have a tasty falafel bowl. It appears that I will spend a lot of time in the kitchen today. But in between there will be some time to enjoy the sun in the garden and listen to the birds singing. Love this sound as it shows that spring is starting. In times like these, I appreciate the garden all the more, so I don’t want to sit here and write any longer, but get to work, then there will be more time to relax afterwards.

Print Recipe

Vegan Mango-Blueberry Granola Tarts

  • Serves: 6 Tarts (Ø10cm)

Ingredients

  • 150 g oats
  • 100 g hazelnuts
  • 35 g sunflower seeds
  • 35 g almonds
  • 2 tbsp flaxseeds
  • 60 g coconut oil
  • 4 tbsp maple syrup
  • 150 g mango yoghurt, (vegan)
  • 150 g blueberry yoghurt, (vegan)
  • half a mango
  • 60 g blueberries

Instructions

  • 1)

    For the granola tarts, chop the hazelnuts and almonds in a blender. Add the remaining ingredients except for the yoghurt and fruit and mix again briefly until everything sticks together. Grease the moulds with some oil, fill in the mixture and press it firmly. Bake at 180°C for about 15 minutes and let them cool down completely before you take them out of the moulds carefully.

  • 2)

    Fill three tartelettes with mango yoghurt and three with blueberry yoghurt. Cut the mango into pieces and decorate the tartelettes with mangoes and blueberries.

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