In the Martin & Sylvia's Nature School story “Mother Earth Art,” Martin is searching for just the right words to write in his Mother’s Day card for Momma. He is given several great options from his friends at Wilderness School. The project for that day, however, is not focused so much on their own human mothers, but on the mother we all share: Mother Earth.
In the story, Martin and his friends make beautiful, natural art projects for Mother Earth. For this week's recipe, we're keeping those ideas of beautiful and natural, but switching back to doing something for our own mothers — a lovely Mother's Day breakfast tart.
These granola tarts are just as delicious as granola, yogurt, and berries in a bowl, but they're pretty enough to be served to Mom on her special day. If you don't have tart pans, you can make smaller tarts in muffin tins, too — just be sure to reduce the bake time because they will cook faster.
Top these tart shells with a mound of Greek yogurt and whatever berries you have in season (strawberries are usually particularly sweet around Mother's Day) and serve them up on a pretty tray. Happy Mother's Day!
Granola Berry Breakfast Tarts
(makes five 6-inch tarts)
2 cups old-fashioned oats
1 cup chopped nuts
½ cup shredded coconut
1 teaspoon cinnamon
¼ cup honey
¼ cup coconut oil
½ teaspoon vanilla
Butter or cooking spray for greasing the tart pans
Preheat your oven to 350° and lightly oil 5 tart pans.
Then, in a large bowl, combine the oats, nuts, shredded coconut, and cinnamon. Set aside.
Measure the coconut oil and honey into a small saucepan, and warm them until they're both very liquid. Remove the saucepan from the heat, add the vanilla, and quickly whisk with a fork to combine. Carefully pour the liquid mixture into the oat mixture and stir together quickly.
Now, dole out the granola into the tart pans. Use a spoon to press the granola down firmly and shape it so that there is an indentation in the center. When the granola shells are ready, transfer the tart pans and granola to a baking sheet and bake for 15-20 minutes.
Keep an eye on the edges during the last 5 minutes of cooking — you want the granola to get golden brown, not dark brown or black.
When the granola is finished, remove the bake sheet from the oven and allow the granola to cool completely before you remove it from the tart pans. (If you're doing this in a hurry, it's fine to pop the tart pans into the freezer for 20-30 minutes. The goal is to get the coconut oil to solidify, which is what will keep the tart together.)
Once the granola shells are cool, gently remove them from the tart pans and top them with a dollop of Greek yogurt and a handful of lovely berries.
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About the Author
The Sparkle Kitchen Series is created by Meryl Carver-Allmond.
Meryl lives in a hundred-year-old house near the prairie with her sweet husband, two preschoolers, one puppy, one gecko, and about ten chickens. While she's been writing since she could pick up a pen, in recent years she's discovered the joy of photography, too. She feels lucky to be able to combine those skills, along with a third passion — showing people that cooking for themselves can be healthy and fun — in her Sparkle Kitchen posts.