With Mother’s Day approaching I thought I’d share a gorgeous little recipe that my whole family adores – a healthy, yet easy to make Breakfast Tart. This recipe also features on JamieOliver.com as my spin on the great man’s Mini super-fruit breakfast wraps.
I know this tart might look a bit complicated and decadent but it really is neither. It’s also extremely versatile and intolerance friendly and you can alter the toppings to suit your tastes or to what ever is in season.
So Happy Mothers Day to each and every amazing mumma. I hope your family spoil you rotten!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
This quick and easy to prepare tart is super nourishing so good enough for breakfast but pretty enough for dessert (or just dessert for breakfast)!
- 1 tablespoon chia seeds
- 120 g mixed nuts or seeds, (or both)
- 65 g (⅔ cup) rolled oats or rolled quinoa flakes
- 60 ml (¼ cup) virgin coconut oil (melted if solid) or macadamia nut oil
- 50-85 g (3 tbs to ¼ cup approx.) brown rice syrup or raw honey (taste the batter and alter the sweetness to taste)
- 1 teaspoon vanilla bean paste or powder
- 1 teaspoon cinnamon, ground
- 1 teaspoon cardamon, ground
- ½ teaspoon ginger powder
- 1 tablespoon water
- Greek or coconut yoghurt
- Fresh or stewed fruit of your choice
- Preheat your oven to 180℃/ 350℉. Grease a spring form round or rectangle tin.
- In a food processor grind the chia to a fine meal (TMX 10 seconds, speed 8).
- Add the nuts and/or seeds and grind to a meal (TMX 7-8 seconds, speed 8).
- Now add the rest of the base ingredients and pulse to just combine and break up the oats (TMX turbo x 3-4 pulses). It should form a dough that sticks together when pressed.
- Press into your spring form tin with wet finger tips and bake for 15 minutes.
- Remove from the oven, allow to cool until warm, then remove from the tin.
- Top with unsweetened Greek yoghurt and top with fresh fruit (fig, blueberries, strawberries, kiwi-fruit, mint) or even stewed fruit.
Gluten and grain-free
Choose rolled quinoa flakes instead of oats.
Dairy-free and vegan
Replace the Greek yoghurt with coconut yoghurt.
Nut-free
Choose seeds (mix of sunflower and pumpkin seeds is lovely) and coconut oil.
Coconut-free
Choose the macadamia nut oil for the base.
Tip
You can prepare the base and store it airtight until ready to serve.
How yum is this? I'd love to hear what your favourite topping is - post your twists in the comments below.
Tanya says
Oh wow this looks so yummy. I’m going to give it a try this weekend. Thanks for sharing the recipe.
Georgia Harding says
It’s really good Tanya, love to hear what you think G x
incense says
For a healthy life, we should eat healthy breakfast.
Paula says
Make this all the time – its sensational
Georgia Harding says
Brilliant. Thrilled you loved it Paula. Thanks for taking the time to post feedback and rate the recipe too G x
Skye says
I made this over the summer holidays on numerous occasions and my friends and family loved it. It’s my daughters 12th birthday tomorrow and this is what she has requested!
Georgia Harding says
That’s great Skye, glad you love it and hope your daughter has a fabulous birthday. Thanks for your feedback and for rating the recipe too Gx
Fran says
Would love to make this but have moved away from all types of oils. Any idea for a substitute?
Georgia Harding says
I haven’t tested it, but possibly try bind it with a little flour and water. I’d love to hear if it works for you Fran G x
Manja says
This looks super delicious. Planning on making this on the weekend. Can you please clarify what size round tin would work? I don’t have a rectangular tarte tin unfortunately. But do have a 26cm quiche tin.
Georgia Harding says
It will be fine Manja, perhaps just marginally thinner than in the rectangular tin. If you want a thicker crust you can slightly increase the base ingredients (by 1/4 or 1/2). G x
Rom says
Hi, Could I use a mild olive oil for this?
Georgia Harding says
I haven’t tested it Rom, but can’t see why not. Enjoy, Georgia 🙂
Nicole says
How long do you think this would keep in an airtight container please Georgia?
Georgia Harding says
Hi Nicole, three or four days (for just the base) G x
Nicole says
and any other filling suggestions other than yoghurt? My husband isn’t a yoghurt fan. X
Georgia Harding says
How about a thick nut cream? A thin layer of whipped vanilla cream or cream cheese with fruit piled on top? Really you can fill it with anything at all – I love the combination of the crunch from the base, the milkiness of the yoghurt and the acidity of the fruit. Has he tried coconut yoghurt? A friend hates regular but loves the Coyo brand of coconut yoghurt – just throwing it out there ;). Enjoy it, G x