Passionfruit crunch ancient grain-ola breakfast cups
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A cup of goodness with every bite!
We used greek yoghurt (but coconut yoghurt would work just as well) and topped with seasonal fruit!
Pre-heat oven to 180
Place pure delish passionfruit crunch ancient grain-ola in a large bowl, set aside.
Melt coconut oil and honey in a small saucepan over a low heat.
Pour melted oil & honey over grain-ola and stir to coat well.
Place spoonful’s of the mixture into greased tart tins, using the spoon to press in as much as possible.
Bake for around 15 minutes, checking to ensure they don’t brown too quickly.
Remove from the oven and working quickly press into the tin using the back of a spoon a second time.
Allow to cool completely before removing from the tins.
Add spoonful’s of the yoghurt mixture into each tart and top with desired fruits!