This Easy Raspberry Rhubarb Breakfast Tart Recipe is fresh and full of sweet berry flavor. The crust is made of fiber-filled rolled oats and crumbles to the touch of a fork. The perfect spring breakfast!
Raspberry-Rhubarb Healthy Breakfast Tarts (gluten-free, dairy-free, vegan)
If you’ve never had tarts for breakfast, you must start today. The tarts are easy to put together using fresh fruit compote and yogurt, and rolled oats and flour to make up the nutritious crust. Present them as an elegant personal treat #moodbooster #selfcare, or a nutritious power-up before or after your workout
How Healthy are Rolled Oats?
The answer is VERY! Rolled oats have so many benefits, including a unique soluble fiber and soaring anti-oxidants. Also lower blood sugar, better cholesterol levels, skin support, constipation cure, reduced blood pressure and digestion support.
I always use gluten-free oats so my recipes are also gluten-free!
And I do think you’ll love my oat-based crust recipe. It is so versatile – it can be no-bake, or baked. I was short on time today, so I couldn’t wait for them to freeze, so I baked them, and they came out like a cookie!
Actually, baked they are so crumbly so I had to be soooo careful setting up the photoshoot. And when the fourth one collapsed, of course I ate it. The food-blogger’s privilege.
Actually the tart crust edges look a bit rough on these, right? Not so perfect today.
Well, there is a story here. The last time I used these mini tart pans was to bake lemon tarts for a garden party (Yes, we have garden parties, my mother is veerry old world English, haha).
And the crusts were extra delicate so we kept the little tart pan bottom plates on the tarts when we served them. Uh oh. Whoever did the clean up tossed out the tart pan plates.
So today, when reached for my pans, I noticed missing plates. Improvisation needed. I cut circles out of parchment and sat the tarts on there as I filled them.
Clever, yes? The problem however, as you might guess if you are experienced at pressing batter into tart pans, is that you must be able to spin the tart as you press the edge in to get nice even crust ripple. Without the bottom plates, there was no spinning. Hence a bit of a rough edge today.
But they are still delicious! And your tart pans will have plates of course. So your edges will be much crisper.
Also the filling here is simple.
I brewed up a rhubarb-raspberry syrup – rhubarb, raspberry and organic cane sugar (only a little! You need sugar here to offset the bitterness of the rhubarb, and coconut sugar or maple syrup will only turn your pretty pink mixture brown.).
I make this syrup actually every year that rhubarb comes in season. I make about 2 cups and it lasts a few weeks in the frig. So for today’s recipe, I used the syrup I had made last week. I’ll give you the recipe below, and next time I make it, I’ll write up a post dedicated to the syrup complete with pictures. This syrup is so versatile – we use it in sweet recipes and even for a waffle syrup.
Only a few teaspoons are needed to turn your favorite yogurt this color.
The toppings are your call. I used a chopped almond oat crumble, berries, and a bit of mint!
I hope you try this uncomplicated recipe to make this pretty wholesome dessert for breakfast!
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Raspberry-Rhubarb Healthy Breakfast Tarts (gluten-free, dairy-free, vegan, workout food)
- 2 cups yogurt
- 2 tsp homemade raspberry rhubarb syrup
- 1/4 cup raspberries
- 2 lbs stalks of rhubarb chopped
- 3/4 cup organic cane sugar (You may need more or less depending on your tastes)
- 4 tbsp lemon juice
Make the Tart Shells
- Blend ingredients for the shells, adding the coconut oil last.
- Grease each tart pan or mold with coconut oil and dust with almond flour. Press the tart mixture in, using a glass bottom to flatten.
- Baked: I baked mine 15 min at 325 degrees F, just to brown the top edges and create a more pie-crust-like crumbly texture.
- No-Bake: Just press the raw tart mixture in, and put them directly into the freezer for about an hour. The edges will be lighter, and the texture more chewy.
Make the Raspberry-Rhubarb syrup
- Rinse and chop the rhubarb into 1-inch bits and put into a medium sauce pan. Cover the rhubarb with water, and bring to a boil. Reduce heat and simmer for about 20 minutes. Use a spoon to keep clearing the debris that rises to the top.
- In the last 5 minutes, add in the raspberries and mush with a fork or potato masher.Remove from heat, strain the liquid (it's pink!). Compost the fruit; it's lost flavor and nutrition.
- Rinse the pan, return the pink liquid to it and add in the sugar. Let the liquid bubble for about 5 minutes or until the sugar is dissolved.
- Remove from heat, stir in the lemon juice, and let syrup cool. You can taste test as soon as it is cool enough. Some people prefer it sweeter. If you want, you can return it to the stove, add in another 1/4 cup of sugar and simmer again for 5 minutes. This will also thicken it to become more of a syrup suitable for pancakes and waffles.
- Whether you add additional sugar or not, strain the pink liquid one more time, let it cool to at least warm, and store in refrigerator for 2 weeks, although watch the surface for any mold growth.
Make the tart filling
- Stir the cooled syrup into the yogurt.
Present the tarts
- Fill the tarts with yogurt. I topped mine with coconut sugar, and fruit!
Keep refrigerated until ready to serve.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.