Enjoy these delicious Granola Tarts either filled with vegan Raspberry Panna Cotta as delightful dessert or with your favorite dairy-free yogurt as simple breakfast snack! This dairy-free, gelatin-free, and eggless recipe can also be made gluten-free, soy-free, and nut-free.
Different Ways to Enjoy Vegan Granola Tarts
Who does not relish a hearty Granola bowl or a crunchy Granola bar every now and then? These nutritious, energy-boosting and tasty breakfast treats are definitely good for you! And did you know that you can easily make a crispy base for cakes, pies and tarts from the granola mix? It even works perfectly! 🙂
With this recipe, you can make your own crispy oat-based granola shells that you can fill and serve with anything you like. Whether you fill them with your favorite vegan yogurt for an energizing breakfast snack or with a creamy, custard-like no-bake vegan Raspberry Panna Cotta for an afternoon dessert – these tarts taste absolutely divine and are very easy to make!
Easy and Customizable Granola Crust Shells
Made with 7 simple wholesome ingredients that can be reduced to only 4 depending on your preference. The base ingredients used to make this nutrient-rich and vitamin-packed granola crust are oats, nuts, coconut oil, and maple syrup.
However, you can make this with vanilla and/or cinnamon to add more flavor. If you want to make a chocolate version, just add some cocoa powder to the mix! Your kids will love them for sure.
You can also make traditional granola with this recipe. To do this, do not ground the oats into flour (leave them whole) and chop the almonds only coarsely. Simply mix all ingredients together and spread the granola mixture in step 4 on a baking sheet lined with parchment paper. Bake for about 20-25 minutes until lightly golden brown, mixing in between. The crunchy granola will keep in an airtight container stored at room temperature for up to 3 weeks or even longer.
Easy no-bake Raspberry Panna Cotta Filling
If you’ve already tried my Vegan Panna Cotta Tart with Jelly, you’ll surely like these raspberry tarts too! Also in this recipe, the Italian dessert is made without gelatin, eggs and dairy products, but it’s infused with fresh raspberry juice. Vegan Panna Cotta is very easy to make and is one of my go-to desserts when I am in the mood for something sweet and easy but don’t want to face an oven.
Simply whisk all ingredients together and cook for one or two minutes. Then chill for about once hour to set. If you happen to have some Panna Cotta filling left after pouring them into the granola shells, transfer them into cute little dessert glasses and refrigerate. Laster you can pour some raspberry sauce and top them with fresh fruits and you have an instant elegant glass dessert to serve!
Ingredient Notes and Substitutions
- Oats: you can use other rolled/flaked grains that you prefer.
- Almonds: or other ground nuts of your choice. You ground them in a blender along with the oats or use almond meal made from whole almonds.
- Coconut oil: you can replace it with vegan butter, applesauce, or mashed banana.
- Maple syrup: a good substitute is agave syrup but you can use other syrups too.
- Optional for flavoring: ground bourbon vanilla or vanilla extract, cinnamon or even cocoa powder to make chocolate granola tarts.
Raspberry Panna Cotta + Glaze
- Raspberries: I used frozen but fresh raspberries are good too.
- Coconut milk: or any other plant-based milk you have.
- 100% agar powder: not agar flakes or you‘ll need more.
- Vanilla extract: or use ground bourbon vanilla.
- Sugar: or use any type of syrup.
- Cornstarch: you can also try tapioca starch instead.
- Fresh fruits: I used fresh raspberries and strawberries in mine. But feel free to use whatever fruit you feel will pair well with yours.
How to make Raspberry Tarts with Granola Crust
As always, I recommend checking out the recipe video and this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Making the Granola Tart Crust
Start by blending the oats into flour, then transfer to a mixing bowl. Add almond meal, vanilla and cinnamon and mix to combine. Now add melted coconut oil and maple syrup and mix until combined, adding a little bit of water as needed. Press the mixture into 6 lightly greased small tart tins and form even tart shells. Bake for about 15 minutes, then allow to cool and carefully remove them out of the pans.
Step 2: Making the Raspberry Panna Cotta
First, thaw the raspberries in a saucepan and simmer briefly until they can be easily mashed. Then press them through a fine-meshed sieve and collect the juice. To make the raspberry panna cotta, whisk together the coconut milk and agar powder in a saucepan. Cook for 1-2 minutes, stirring constantly, then stir in vanilla, 1 ½ tablespoons of sugar, and 100 ml raspberry juice. Let cool briefly, then pour it into the granola shells. Place in the refrigerator for about 1 hour to set.
Step 3: Making the Raspberry Glaze
For the raspberry glaze, whisk together the remaining raspberry juice, 100 ml water, cornstarch, and ½ tablespoon of sugar in a saucepan until it is completely dissolved. Then cook, stirring constantly, until it thickens. Carefully pour it over the raspberry panna cotta. Allow to set, then decorate your granola tarts with fresh fruits as desired!
Make-ahead and Storing
These vegan Granola tarts are great for making ahead. Without the filling, the tart shells will keep for up to 1 week stored at room temperature in an airtight container. If you have added the Panna Cotta, they should be stored in the refrigerator and eaten within 3 days. If filled with yogurt or pudding, they should be eaten immediately or the granola crust will soften.
How to make these Granola Tarts gluten-free, soy-free, nut-free?
To make this recipe gluten-free, use gluten-free oats, also check for possible gluten content when using substitutes. Make it nut-free by replacing the almonds with sunflower or pumpkin seeds. Use soy-free milk to make it soy-free.
These Granola Tarts with Vegan Raspberry Panna Cotta are:
- Versatile and customizable
- Great sweet desserts
- Perfect morning snacks
- Easy to make
- A mix of crunchy and creamy textures
- Bursting with fruity goodness
- Stunningly vibrant and delicious!
More crunchy dessert snacks with granola base to try
- Chocolate Granola
- Granola Bars
- Peanut Caramel Chocolate Bars
- Vegan Nut bars
- Crunchy Pecan Pie Bars
- Lemon Tart with Strawberries
- Raspberry Chocolate Tart
- White Chocolate Tart
- Vegan Key Lime Pie
If you try this easy vegan recipe for Raspberry Granola Tarts, I would be happy to read your feedback in the comments below. And if you take a picture of your breakfast or dessert tart and share it on Instagram, make sure to tag me @biancazapatka and use the hashtag #biancazapatka so I won’t miss your post! Enjoy! 🙂
Vegan Raspberry Granola TartsAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 2 cups (160 g) oats use gluten-free oats, if needed or sub other rolled /flaked grains
- 1 ¼ cups (120 g) almonds or other ground nuts or sub sunflower/pumpkin seeds, if nut-free
- ⅓ tsp ground bourbon vanilla or sub 1 tsp vanilla extract
- 1 tsp cinnamon optional
- 1 tbsp cocoa powder optional for a chocolate version
- 4 tbsp coconut oil
- 3 tbsp maple syrup or other syrup
Raspberry Panna Cotta + Glaze
- 10.5 oz (300 g) frozen raspberries or other berries
- 7 oz (200 ml) coconut milk or other plant milk
- ½ tsp 100% agar powder
- 1 tsp vanilla extract or sub ⅓ tsp of ground bourbon vanilla
- 2 tbsp sugar or syrup
- 2 tsp cornstarch for the raspberry glaze
- fresh fruit to taste
- Preheat the oven to 356°F (180°C).
- Put the oats in a food processor or blender and blend into a coarse flour. Then transfer to a mixing bowl. Add almond meal, vanilla and cinnamon and mix to combine. (If you're using whole nuts or seeds, simply add them to the blender along with the oats and ground into flour. For a chocolate version, also add the cocoa powder).
- Melt the coconut oil in a small saucepan. Then add it to the oat and almond mixture along with the maple syrup and mix until combined (if the mixture looks very dry, add a little bit of water).
- Divide the mixture into 6 lightly greased small tart tins (preferably with removable bottoms for easier removal) and press down firmly to form even tart shells.
- Bake for about 15 minutes until the crust is lightly golden brown. Allow to cool, then carefully remove them out of the pans.
Raspberry Panna Cotta
- Thaw the raspberries in a saucepan and simmer briefly until they can be easily mashed. Then press them through a fine-meshed sieve and collect the juice (yields approx. 200 ml).
- For the raspberry panna cotta, whisk together the coconut milk and agar powder in a saucepan until the powder is completely dissolved. Then bring to a boil, stirring constantly, and cook for 1-2 minutes (or according to package directions).
- Stir in vanilla, 1 ½ tablespoons of sugar, and 100 ml raspberry juice. Let cool briefly, then pour it into the granola shells. Place in the refrigerator for about 1 hour to set. (If you’ll end up with leftover filling, pour it in a glass and serve as a dessert once set).
- For the raspberry glaze, whisk together the remaining raspberry juice, 100 ml water, cornstarch, and ½ tablespoon of sugar in a saucepan until it is completely dissolved. Then bring to a boil, stirring constantly, until it thickens. Carefully pour it over the raspberry panna cotta and allow to set.
- Decorate your granola tarts with fresh fruits as desired and serve immediately or store in the refrigerator until ready to eat.
- Storage: The Granola tarts are great to make ahead. Without the filling, the shells will keep for up to 1 week stored at room temperature. Once filled with the panna cotta, they should be stored in the refrigerator and eaten within 3 days. If filled with yogurt or pudding, they should be eaten immediately or the granola crust will soften.
- Tip: You can also make traditional granola with this recipe. To do this, do not ground the oats into flour (leave them whole) and chop the almonds only coarsely. Simply mix all ingredients together, then spread the granola mixture in step 4 on a baking sheet lined with parchment paper. Bake for about 20-25 minutes until the granola is lightly golden brown (mix in between). It will keep in an airtight container at room temperature for up to 3 weeks or even longer.
- For more information and helpful tips read the blog post above!
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