Forget your fancy pastries, we’re doing tart-tastic on a Tuesday!  These little oat beauties are like a breakfast hug, but way more photogenic.  Picture this: crunchy oat crust, creamy yogurt, and a burst of berries.  Yeah, you need this in your life.

Ingredients:

Yields 4 Individual 4-Inch Tarts

For the Oatmeal Crust:

• 1 cup (81 grams) rolled oats (not instant)
• ¼ cup (31 grams) all-purpose flour (or gluten-free blend)
• ¼ cup (57 grams) packed brown sugar (or coconut sugar)
• ¼ teaspoon ground cinnamon (optional)
• ¼ teaspoon kosher salt
• ¼ cup (57 grams) unsalted butter, melted (or coconut oil)
• 2 tablespoons (31 grams) milk (dairy or non-dairy)

For the Greek Yogurt Filling:

• 1 cup (230 grams) plain Greek yogurt (low-fat or full-fat)
• 1 tablespoon honey or maple syrup (optional)
• ½ teaspoon pure vanilla extract (optional)

For the Toppings:

Assorted fresh fruit, such as berries, sliced bananas, peaches, or kiwi

Optional: A drizzle of honey or maple syrup, a sprinkle of chopped nuts, and a sprinkling of cinnamon.

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C).  Lightly grease four 4-inch tart pans or ramekins.
2. Make the Crust: In a medium bowl, combine the rolled oats, flour, brown sugar, cinnamon (if using), and salt.  Stir well.
3. Add the melted butter and milk to the dry ingredients and mix until everything is evenly moistened and beginning to clump together.
4. Press the mixture into the bottom and up the sides of each prepared tart pan, pressing firmly.  You want the base to be compact.
5. Bake the Crusts: Bake for 15-20 minutes, or until the edges are lightly golden.
6. Cool and Fill: Let the crusts cool completely in the pans.
7. While the crusts cool, prepare the Greek yogurt filling.  In a small bowl, whisk together the Greek yogurt, honey (or maple syrup) and vanilla extract (if using).
8. Once the crusts are cool, divide the Greek yogurt filling evenly among the tart shells.
9. Top and Serve: Arrange your choice of fresh fruit on top of the yogurt filling.  You can create a beautiful pattern or simply scatter them over the surface.  Serve immediately or chill for later.

Tips and Variations:

• Prepping Ahead: The oat crusts can be baked in advance and stored at room temperature or in the fridge for a couple of days.
• Flavor Boosts: Add a pinch of nutmeg or cardamom to the crust for extra warmth.  You can also mix a bit of lemon zest into the Greek yogurt for a citrusy kick.
• Nutty Twist: Add chopped nuts or seeds to the crust mixture or sprinkle them over the finished tarts for added texture and flavor.
• Seasonal Fruits: Embrace the seasons and use the freshest fruit available.  Berries in the summer, apples and pears in the fall, etc.
• Vegan Option: Use coconut oil in place of butter and a vegan-friendly yogurt alternative.  Ensure that the sweetener you use is also vegan if needed.

Final Thought:

These mini oatmeal breakfast tarts are a fun, healthy(ish), and delicious twist on your morning routine.  With their customizable nature and ease of preparation, they’re sure to become a favorite.  So, grab your ingredients and get ready to bake your way to a brighter, tastier start to the day!

I hope you make these delightful treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!