Low Sugar Breakfast Tart

TIME

10 minutes plus freezing

SERVES

2

CREATED BY

Jacqueline Alwill

SUMMARY

Jacq makes a Breakfast Tart that’s as easy as mix, press, freeze, then top. The Low Sugar Granola Macadamia Raspberry gets tossed with cinnamon and peanut butter, pressed into two firm little tart bases, then frozen until set. When you’re ready to serve, add a generous spoon of Greek yoghurt, pile on fresh seasonal berries, and finish with a few basil leaves for a fresh, crunchy, creamy breakfast that feels like a treat. It's indulgent without the guilt, fancy without the fuss, and absolutely delicious. Because breakfast should never be boring.

A naturally sweet, make‑ahead breakfast tart made with Low Sugar Granola for an easy, feel‑good start to the day.

Ingredients

1 cup Low Sugar Granola Macadamia Raspberry

1 tsp ground cinnamon

⅓ cup peanut butter

To Serve

200g fresh seasonal berries

⅔ cup greek yoghurt

Fresh basil leaves

WATCH HOW TO MAKE IT HERE

Method

Add Low Sugar Granola Macadamia Raspberry and cinnamon to a bowl, toss, then stir through the peanut butter and mix well to combine all ingredients.
Line a freezer proof container with greaseproof paper. Divide the granola mixture into 2, then press into a 10-12cm diameter circle in the container.
Use a cake ring or egg ring of similar size to do this. Ensure the mix is firm so that it sets easily.
Repeat, then set in the freezer for 2 hours or overnight. When ready to serve, remove from freezer and plate.
Top with greek yoghurt, seasonal berries and a sprig of fresh basil, if desired.