Name: Granola Breakfast Tarts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Blueberries
Ingredients: 130 g rolled oats; 100 g pecan nuts; 2 tbsp sunflower seeds; 1 tbsp chia seeds; 75 g coconut oil; 85 g honey; 1 tsp vanilla extract; Natural yoghurt; 125 g Keeling's raspberries; 125 g Keeling's blueberries

For the granola tart shells

130 g rolled oats

100 g pecan nutsroughly chopped

2 tbsp sunflower seeds

1 tbsp chia seeds

75 g coconut oilmelted

85 g honey

1 tsp vanilla extract

For the filling

Natural yoghurt

125 g Keeling's raspberries1 punnet

125 g Keeling's blueberries1 punnet

Preheat the oven to 160°C / 140°C fan assisted

Mix together the ingredients for the tart shells until all the ingredients are thoroughly coated.

Press about 3 tbsp of the granola mixture into 8 mini tart tins. Press down well with your fingertips or the back of a spoon, going to the sides of the tin.

Bake until golden, 15-18 minutes.

Remove from oven and press down the bottom of the tart shells with the back of a spoon as they will puff up while baking. Leave to cool completely before carefully removing shells from the baking tins.

To serve, fill each tart shell with yoghurt then top with fresh Keelings berries. Serve immediately.