Vanilla Blueberry Granola Tart | Vegan, Gluten-Free


This Vanilla Blueberry Granola Tart is easy to make and perfect for breakfast or dessert. Vegan, Gluten-Free, Oil-Free.


Vanilla Blueberry Granola Tart


Who doesn’t like granola? I personally love it on my smoothie bowls, in energy bars or simply with plant-based milk. But the other day I wanted to try something new and here is the result 🙂

Today I’m sharing with you this simple 5-ingredient granola tart recipe that I hope is going to be your new go-to breakfast or dessert!


Vanilla Blueberry Granola Tart


To make the granola crust, all you need is oats, almonds, shredded coconut and agave or maple syrup. For an even healthier version, you can use dates instead or syrup.

Simply toss all the ingredients together in a mixing bowl — or blend them with your blender if using dates —, then transfer the granola is a tart pan and press it firmly with your fingers in the bottom and up the sides. The longer you bake it, the crispier it will be 🙂


Vanilla Blueberry Granola Tart


The granola crust will crisp up while it cools down but it will soften again a few minutes after you fill it with plant-based yogurt. Therefore, I recommend you to fill it and decorate it at the last minute to keep it crispy. It tastes good both crispy and soft though, so don’t stress too much about it.


Vanilla Blueberry Granola Tart


I hope you guys will love this simple granola tart! It is:

  • Healthy
  • Crispy
  • Creamy
  • Satisfying
  • Easy to make
  • Great for breakfast or dessert


Okay, I think it’s time to bake 🙂

Have fun!


Nolwenn ☀



Vanilla Blueberry Granola Tart

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Vanilla Blueberry Granola Tart | Vegan, Gluten-Free, Oil-Free
Prep Time
5 mins
Cook Time
20 mins
Resting Time
30 mins
Total Time
55 mins

This 5-ingredient Vanilla Blueberry Granola Tart is made with an oat-almond crust and filled with plant-based yogurt. It is very easy to make and perfect for a healthy breakfast or dessert.

Course: Breakfast, Dessert, Tart
Keyword: Vanilla Blueberry Granola Tart
Servings: 4 people
Author: Blooming Nolwenn
For the crust:
  • 1 cup gluten-free oats (100 g)
  • 1/2 cup crushed almonds (70 g)
  • 1/3 cup almond flour (50 g)
  • 1/4 cup shredded coconut (20 g)
  • 1/4 cup +2 tbsp agave syrup (60 ml + 2 tbsp) - (*see recipe notes)
For the filling:
  • 1/2 cup vanilla plant-based yogurt
  • 1/2 cup blueberry plant-based yogurt
  1. Preheat your oven to 180°C.

  2. To a mixing bowl, add: oats, crushed almonds, almond flour, shredded coconut and agave syrup. Toss everything together until well-combined.

  3. Transfer the granola to a tart pan lined with parchment paper. Use your fingers to firmly press the granola into the bottom of the pan and up the sides. Make sure to create quite a thick layer to prevent the crust from breaking.

  4. Bake at 180°C for 20 minutes or until golden brown. Remove from the oven and allow to cool completely. It will become crispy while it cools down.

  5. Gently remove the tart from the pan and fill it with your favourite plant-based yogurt. Serve immediately. Enjoy!

Recipe Notes

*You can use 4-5 soft Medjool dates instead of agave/maple syrup. Use more dates if the texture seems too crumbly and doesn't stick together when you press it between your fingers.

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Vanilla Blueberry Granola Tart


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