Wholesome and colorful, these banana chocolate granola tarts with a quick, greek yogurt shrikhand are perfect to take your breakfast game to the next level! Top them off with some fresh strawberries and crushed pistachios to pair with the cardamom and saffron for a light, elegant start to your morning!

Granola tarts are something I’ve been seeing all over my feed lately and I wanted to try it out with an Indian touch. Pairing it with a simple shrikhand, which is super floral and light, is a breakfast you’ll have on repeat and a match made in heaven!

WATCH HOW TO MAKE SHRIKHAND GRANOLA TARTS:

4.75 from 4 votes

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Shrikhand Granola Tarts

Prep Time

20 mins

Cook Time

40 mins

 

Wholesome and colorful, these banana chocolate granola tarts with a quick, greek yogurt shrikhand are perfect to take your breakfast game to the next level! Top them off with some fresh strawberries and crushed pistachios to pair with the cardamom and saffron for a light, elegant start to your morning! 

Course: Breakfast

Cuisine: Fusion, Indian

Keyword: healthy

Custom Category: Breakfast, Fusion, Healthy

Servings: 5

Calories: 203 kcal

Author: Nidhi Bothra

Ingredients

Granola Base:

• 2 cups old fashioned rolled oats
• 1 banana , ripe and mashed
• 2 tbsp coconut oil
• 1/4 cup maple syrup
• 2 tbsp dark chocolate chips , finely chopped
• pinch salt
• 2 tbsp mixed seeds , I used pumpkin, hemp, flex, and chia
• 2 tbsp walnuts , finely chopped
• 1 tsp vanilla essence
• 1/2 tsp cinnamon powder

Shrikhand Yogurt:

• 2 cups hung curd or greek yogurt
• 3 tbsp honey , adjust sweetness to taste
• pinch saffron , soaked in 1 tsp milk

Garnish:

• strawberries , sliced
• pistachio , finely crushed
• cardamom powder
• mint leaves , or basil leaves

Instructions

1. To make the granola tart, mix together all the ingredients until well combined. The mixture should be on the wetter side.

2. Grease your tart molds, including the edges, and divide your granola equally among the molds. I used 4.5 inch diameter molds and had enough for 5 tarts.

3. Press the granola gently from the sides and base until flattened.

4. Bake at 350°F/175°C for 20-25 minutes until golden brown.

5. Once baked, let cool completely before unmolding. Don’t add the yogurt filling into the hot tarts since it will melt. You can even store these tarts in an airtight container in the pantry once cooled and fill when you’re ready to eat.

6. To make the shrikhand yogurt filling, mix everything together. I used a piping bag to fill the tarts, so if you want to pipe it, make sure the yogurt is thick enough.

7. To fill the tarts, gently pipe or spoon your yogurt filling into the tarts.
8. Garnish with strawberries, pistachio, cardamom powder, and mint or basil leaves. Enjoy!

Recipe Video

Recipe Notes

• For extra richness, feel free to add 2 tbsp mascarpone cheese or cream cheese into the yogurt filling.

Nutrition Facts

Shrikhand Granola Tarts

Amount Per Serving

Calories 203 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 1mg0%

Sodium 55mg2%

Potassium 317mg9%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 17g19%

Protein 6g12%

Vitamin A 13IU0%

Vitamin C 2mg2%

Calcium 160mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on and share your creation with me!