There’s no better way to start your day than with a hearty and healthy breakfast. These tart shells are the perfect base for homemade or store-bought yogurt. Then top with your favorite fruit and nuts. These are perfect for breakfast, snacks or even dessert.
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With all of the photos of pancakes I post on my Facebook page, one would think that we only eat packages in our house. Pancakes are reserved for Sundays … and maybe another day mid-week if the pancake batter made a large batch. The rest of the days, we eat eggs, yogurt or oatmeal.
Today, I’m sharing my recipe for these sweet breakfast tart shells.
Sweet Breakfast Tart Shells
Yields 6 tart shells
6 dates (I used Medjool)
1/4 cup raw honey
2 teaspoons organic coconut oil
1 cup gluten free rolled oats (I used Bob’s Mill brand)
1 Tablespoon chia seeds
1 Tablespoon flax seeds
1/4 unsweetened shredded coconut
1 teaspoon cinnamon
pinch of salt
Coconut oil spray
Remove the seeds from the dates. Soak dates in water for 10-20 minutes until softened.
Preheat oven to 350°F degrees.
In a food processor, process the dates with the honey and coconut oil until a paste is formed.
Add in the rolled oats, seeds, cinnamon and shredded coconut. Process until the mixture forms a dough texture. Divide into 6 equal dough balls.
Lightly grease a muffin pan with coconut oil spray. Press each dough ball into the pan, shaping it into small tart shells.
Bake for 10-12 minutes until the shells are lightly browned on the edges. Cool on a wire rack for 10 minutes. Using a knife, gently loosen the shells from the muffin pan and place on the wire rack to cool completely.
Fill with yogurt, fruit, nuts…
Store in air tight container for up to a week.