Granola Breakfast Tarts
January is National Oats Month and I have a couple of recipes to share that are chock full of oats, flavorful, light and refreshing; perfect for kicking your 2017 year off with whichever fast, cleanse or jumpstart you are on!
Growing up, my Dad would always make a steaming pot of oatmeal with raisins and brown sugar for us before school. I grew up loving it and now as an adult, I prepare my oatmeal the same way. Even to this day, I skip the instant stuff and opt for the old fashioned steal cut or whole oats that have to be cooked on the stove. It takes a little longer, but is wayyy better for ya!
There are so many ways that we can sneak oats into our diet through all of the meals we eat and with all of the benefits of them, why wouldn't you want to?
By adding oats to your diet you can:
- stay full longer, helping you control your weight
- help control or lower blood pressure
- enjoy positive proteins and lower carbohydrates
- reduce risk of some cancers
- add fiber to your diet, aiding in digestion
I whipped up these super cute and yummy Granola Breakfast Tarts the other day and was so impressed with how they came out! These would be perfect as a quick and easy breakfast side, a dish to bring for brunch with friends, a snack for you and the family or just to eat all yourself! After preparing the granola bowls, you can top them however you'd like - with yogurt, fresh fruit, whipped cream, syrups, ice cream, whatever your heart desires! Get the quick and easy recipe below :)
GRANOLA BREAKFAST TARTS
- 1 1/2 cups of rolled oats
- 1/2 cup shredded coconut
- 2 tablespoons chia seeds
- 1/2 tablespoon cinnamon
- 1/4 cup + 1 tablespoon coconut oil
- 1/4 cup honey, maple syrup or agave
- Preheat oven to 350 degrees.
- Combine the oats, coconut, chia seeds and cinnamon in a bowl and set to the side.
- In a small saucepan over low heat, melt the coconut oil and honey (or syrup/agave) together.
- Pour the mixture over the oat mixture and mix until combined and oats are coated well.
- Grease a cupcake tin (I used a silicon one which made it easy to pop them out!) and place spoonfuls of the mixture into the cupcake tin, pressing down with a spoon to create a bowl-like structure.
- Bake for about 15 minutes, or less - checking often to be sure they do not brown too much or burn.
- Once you remove from the oven, quickly press down using a spoon again to keep the form. Allow to cool completely before removing from the cupcake pan.
- Add your desired toppings and ENJOY!