My mini baked granola tarts are splendid for breakfast or to snack before and after workout. Each time I bake them, I really enjoy every single bite of it. It has a yummy baked granola crust and a smooth peanut butter filling (topped or mixed with my favorite fruits). They are the tastiest granola tarts ever.
Oat, hazelnut, banana, date, protein powder, peanut butter and fruits come together in these health packed granola tarts. It is pure JOY and it is perfect if you WORKOUT and you want the best of it.
You can compare it to a protein bar in a shape of a tart. How beautiful is it?!
These baked granola tarts are gluten free if you go for gluten free oat and they are totally refined sugar free. Plus they are loaded with protein.
I have created these delicious plant-based granola shells recipe for my collaboration with Ruw Gym and Marketplace by Livewell. The idea behind this campaign is to give you some EXCELLENT nutrient-dense recipes that you can bake at home and eat before heading to the gym with ingredients that are available in our lovely organic shops, Marketplace here in Bahrain.
More fantastic recipes to help you to get the best of your gym routine? Try my BGBS smoothie, my incredible Acai smoothie bowl or my Fulfilling salad with avocado sauce.
Granola tart shells ingredients
I have made this delicious recipe few times already at home and it is already a success story. My kids are having them mainly for breakfast and sometimes for an afternoon snack.
I eat them for breakfast whenever I know I have a high impact workout that day. They satisfy my sweet tooth and they give me the energy I need to make the best of my workout routine.
The mini shells have oats that I choose gluten free, hazelnut and banana for energy, dates for a warmth and sweetness touch and an extra protein powder for protein obviously.
Filling for my granola cups/shells : plain peanut butter or pink peanut butter tarts
I have chosen to fill up my mini tarts with peanut butter because it is a powerful plant food. It contains protein, omega 6 and magnesium. But you can swap peanut butter for any other nut butter (almond butter, cashew butter, hazelnut butter, coconut bliss etc..) that you cherish the most. Finally you can add any fruit you like on top of it : blueberries, blackberries, banana, raspberries, grated apple, etc.. Make sure you buy your nut butter pure without any added oil or sugar.
For more fanciness, sometimes I mix my peanut butter with some fresh pink pitaya (dragonfruit) to have this absolutely beautiful pink color ! I use a small blender to mix them together and I eventually add 1 teaspoon of maple syrup for more sweetness. If you are a pink lover like me, this filling is for you. Pitaya has a mild sweet flavor (but neutral) and has a magnificent magenta color. Watch out some pitaya have a white or yellow flesh too.
And if you can’t find easily pitaya or dragonfruit, you can find some pitaya powder to make a wonderful filling for your granola tarts.
Again pink pitaya is rich in fiber and antioxydants so it is a pleasure for the eyes and the body !
Healthy baked granola tart and …
Energizing, fulfilling, crusty and cute !
If you make it
If you cook my baked granola tarts with peanut butter filling, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
MINI BAKED GRANOLA TARTS WITH PEANUT BUTTER FILLING
INGREDIENTS
GRANOLA TART SHELLS
- 1 ripe banana (approx. 90-100gr)
- 1 cup small oat - (eventually gluten free)
- 2 dates - soaked in water for 2 to 5 minutes if not soft
- ยผ cup nuts, chopped - (hazelnuts or any other nuts)
- 1 tbsp vegetal protein powder or protein shake
OPTION 1 : PLAIN PEANUT BUTTER FILLING for 3 mini tart shells
- 100-150 gr peanut butter
- 3 tbsp blueberries, black berries for decoration - (or any other fruits)
OPTION 2 : PITAYA PEANUT BUTTER FILLING for 3 mini tart shells
- โ fresh pink pitaya, peeled and cut into pieces - (approx. 30 gr)
- ยฝ cup peanut butter
- 1 tsp maple syrup - (optional)
INSTRUCTIONS
MINI TART SHELLS
- Turn on the oven over 175 C (fan).
- Remove dates seeds and cut into pieces or soak them first into hot water for 2 to 5 minutes (or until soft).
- Meanwhile, in a medium bowl, mash the banana and mix it until smooth (it might be slightly chunky).
- Add oats and dates pieces to the banana mixture. Using a wood spoon, mix them until well combined.
- Finally, chop the nuts in a small blender or in a mortar. Add them to the mixing bowl and mix again. The mixture should bind to itself when pressed together.
- Using parchment paper, line 3 small tart tins (12 cm or 5 inches diameter). Brush the parchment with a bit of coconut oil. Divide the mixture in 3. Press each dough into the tart tins and create a tart shell using your fingers.
- Place in the oven and bake for 15 minutes (or until they become golden brown on the edge). The center should be cooked too but less than the edges. Let them cool down. Only, when they are at room temperature remove the parchment paper.
OPTION 1 : PEANUT BUTTER FILLING
- Once your shell has cool down. Add peanut butter to each mini shells adjusting to your taste. Cut the fruits and decorate.
OPTION 2 : PITAYA PEANUT BUTTER FILLING
- In a small blender, mix pitaya flesh and peanut butter together until smooth. If the pitaya is not sweet enough to your taste, add a teaspoon of maple syrup.
- Pour the beautiful pink peanut filling into the mini tart shells and decorate with extra fruits or crushed nuts.
- You can keep them in the fridge for up to 3 days. They could be frozen too.
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