These delicious granola based tarts may seem indulgent yet they are simple to make while brimming with more than just yogurt and fruit - they're also chock-full of nutrients like fibre and omega-3 healthy fats.

Ingredients:

Makes 8 tarts.

Crust:

2 cups large flake oats
1 cup finely chopped walnuts (or other nut)
3/4 cup unsweetened flaked coconut
A few dashes of cinnamon
¼ cup coconut oil (melted)
¼ cup pure maple syrup
2 tsp pure vanilla extract

Filling:

Coconut yogurt (or any preferred flavor can be used)
Fresh chopped fruits from Chile – grapes, nectarines, peaches, plums

Instructions:

Preheat oven at 350 degrees. Coat large muffin or tart tins with butter or coconut oil.
Mix together dry ingredients. Melt coconut oil and pure over dry ingredients and do the same with the maple syrup and vanilla. Mix thoroughly.
Transfer mixture equally over 8 muffin or tart tins ensuring the granola mixture is molded to ensure space to hold filling.
Lower heat to 325 and bake granola filled tins for 15-20 minutes. Be sure not to over bake to avoid crust becoming too hard. Remove from heat once lightly golden and let cool a minimum of 1-hour. They can be made the night before and cooled overnight for brunch the next day. Once cooled, carefully remove with a spatula to avoid crumbling.
When ready to fill, spoon a generous dollop of yogurt into each tart. Finish your creation by generously layering your fresh fruit atop the yogurt. Serve each tart with additional fresh fruit.

Enjoy!

This recipe was inspired by the Fruits from Chile contest in collaboration with 80 Twenty Nutrition.