Strawberry Matcha Granola Tart Recipe for Spring Brunch

Looking for a bright, summery recipe? These strawberry matcha granola tarts are perfect. Cute and easy to assemble, they make a delightful snack or grab-and-go breakfast. They can be adapted to be vegan, gluten-free, and refined sugar–free.

I wasn’t always a matcha fan, but lately I’ve enjoyed using it in no-bake treats. It lends a pretty green hue and a subtle, grassy flavor that pairs beautifully with strawberries. If you don’t like matcha, simply omit it or substitute your favorite superfood powder for color and flavor.

Ingredients for the strawberry matcha granola tarts

Granola: Choose a refined sugar–free granola if you prefer lower sugar. Store-bought or homemade granola both work well.

Coconut yogurt: Any plain or vanilla yogurt will do. I like vanilla coconut yogurt for the flavor, but if yours isn’t vanilla, add a splash of vanilla extract.

Matcha: A little matcha goes a long way for color and flavor. Start with a small amount and adjust to taste.

Nut butter: Use your favorite nut butter—almond or hazelnut work especially well with strawberries.

Strawberries: Fresh strawberries are ideal, but you can substitute another fresh fruit if preferred.

Quick overview of how to make the tarts

1. Combine granola and nut butter in a food processor and pulse until the mixture becomes sticky and holds together.
2. Press the mixture firmly into cupcake liners in a muffin tin, building the crust up the sides to form a small well in the center. Freeze the crusts for 30 minutes to set.
3. When ready to assemble, stir maple syrup into the coconut yogurt. Divide most of the yogurt among the crusts, reserving about 1/4 cup.
4. Mix matcha into the reserved yogurt until smooth, then dollop it on top of the vanilla yogurt in each tart and gently swirl with a knife for a marbled effect.
5. Top with halved strawberries and serve immediately.

Strawberry Matcha Granola Tarts

Light, pretty, and easy to prepare—these tarts are ideal for summer breakfasts, snacks, or dessert. They can be made vegan and gluten-free and are lower in added sugar when using a sugar-free granola.

Prep Time 10 mins

Set time 30 mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 6 cups

Ingredients

Base

• 2 cups granola
• 1/3 cup nut butter

Filling

• 2 cups vanilla coconut yogurt
• 1/2-1 tsp matcha
• 2 tbsp maple syrup
• 1/2 cup strawberries halved

Instructions

• Line a cupcake tin with liners and set aside.
• Combine the granola and nut butter in a food processor until a sticky crumble forms. Press the mixture firmly into the lined cupcake tin, building the crust up the sides and leaving a small well in the center.
• Freeze the tray for 30 minutes to set the crusts.
• Mix the yogurt and maple syrup together. Spoon most of the yogurt into each crust, reserving about 1/4 cup in the bowl.
• Stir the matcha into the reserved yogurt until smooth.
• Dollop the matcha mixture over the yogurt in each tart and use a knife to gently swirl for a marbled effect.
• Top with halved strawberries and serve. Enjoy!

Notes

If you don’t plan to eat them all at once, store unused crusts in an airtight container in the freezer. When you want a tart, remove a crust from the freezer and add the yogurt and fruit.

Keyword almond butter, breakfast, coconut yogurt, easy recipe, granola, healthy snack, matcha, No-Bake, strawberries, summer recipe