- 140g oats
- 80g mixed nuts, finely chopped
- 3 tbsp coconut oil
- 60g honey
- 300g Glenisk Vanilla Irish strained protein yogurt
- Berries of your choice to top the tartlets
- Preheat the oven to 180C. Grease the tartlet tins very well and set aside.
- Melt the coconut oil in the microwave for a couple of seconds until softened. Add the porridge oats, melted coconut oil, chopped nuts and honey to the bowl and mix well.
- Divide the mix equally between the greased tartlet tins, smooth and press the mix with the back of a teaspoon, pushing it to the edges of tartlet tins. Use a ladle or a big spoon to press an indent into the centre of the tartlet case.
- Place the uncooked tartlets on a baking sheet and place in the oven, bake for 15 to 17 minutes until they are golden brown and firm to touch (ovens vary so do check to make sure the edges do not burn). Allow to cool completely before removing the oat tartlets from the tins.
- When the oat tartlets are completely cooled, fill generously with the yogurt and top with a fruit of your choice, eat immediately.
Recipe courtesy of Glenisk
You can find more breakfast recipes here.
You can use any kind of fruit you wish including stewed apple, rhubarb and also any fruit compote. you can also top with seeds or nuts.