Imagine starting your day with a breakfast so delicious, so nutritious, and so stunning that it feels like you're treating yourself to a gourmet dessert – except it's completely healthy! This Granola Breakfast Tart with Sautéed Apples is not just a meal, it's a culinary experience that checks all the boxes: gluten-free, paleo, vegan, and absolutely mouthwatering. Whether you're a health-conscious foodie or someone looking to revolutionize their breakfast routine, this recipe will make you fall in love with morning eating all over again.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 2 cups gluten-free oats
- 1/2 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3 apples, sliced
- 1 teaspoon cinnamon
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch tart pan with removable bottom.
- In a large mixing bowl, combine gluten-free oats, almond flour, melted coconut oil, maple syrup, and vanilla extract. Mix thoroughly until the ingredients are well-incorporated and form a slightly sticky, crumbly texture.
- Press the granola mixture firmly and evenly into the prepared tart pan, ensuring an even layer across the bottom and up the sides. Use the back of a spoon or your fingers to compact the crust.
- Bake the crust in the preheated oven for 15-18 minutes, or until the edges turn golden brown and the crust becomes firm. Remove from oven and let cool completely.
- While the crust is cooling, prepare the sautéed apples. Heat a skillet over medium heat and add a small amount of coconut oil.
- Slice the apples into thin, uniform pieces. Add the apple slices to the skillet and sprinkle with cinnamon.
- Sauté the apples for 5-7 minutes, stirring occasionally, until they become tender and slightly caramelized but still maintain their shape.
- Once the tart crust is completely cooled, arrange the sautéed apple slices in a decorative pattern over the crust.
- Optional: Sprinkle chopped nuts over the apples for added texture and crunch.
- Serve the tart at room temperature or slightly warm. Can be garnished with additional maple syrup or dairy-free coconut yogurt if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Tips
- For the crispiest crust, make sure to press the granola mixture extremely firmly into the tart pan. The more compact, the better the structure.
- Use firm, slightly tart apples like Granny Smith or Honeycrisp for the best sautéing results. They hold their shape better and provide a perfect balance of sweetness and acidity.
- If you don't have a tart pan, a springform pan or even a well-greased pie dish can work as an alternative.
- To enhance the flavor, toast your nuts before chopping and sprinkling them on top. This brings out their natural oils and deepens their taste.
- For a make-ahead option, you can prepare the crust and apple topping separately the night before and assemble just before serving to maintain maximum freshness and crispness.
- If you want extra richness, drizzle a small amount of almond butter or coconut cream over the tart before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 7g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 0mg
