These delicious Granola Tarts are filled with a creamy custard-like no-bake Vegan Raspberry Panna Cotta filling, topped with jelly glaze and fresh fruit. Enjoy this easy recipe for a delightful dessert or fill the crispy tart shells with dairy-free yogurt for a healthy breakfast! No gelatin, no eggs, no dairy needed!
*Note: check out the recipe video + step-by-step photos above!
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!