These mini, vegan oat tarts are the perfect breakfast, snack or healthy dessert.  The crispy outside of the oat tart filled with creamy Vanilla Cashewmilk Yogurt and berries is reminiscent of a summer crisp.


  • 3/4 cup old-fashioned oats
  • 3/4 cup white whole wheat or spelt flour
  • 1/4 cup sunflower seeds
  • 1/8 teaspoon salt
  • 5 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 cup Forager Project Vanilla Cashewmilk Yogurt
  • 1 cup raspberries or blueberries


Preheat oven to 400oF. Place 9 silicone baking liners (or paper liners) in a muffin pan.

In a medium bowl, combine oats, flour, sunflower seeds, and salt.

Melt coconut oil in the microwave or on a stovetop. Stir in the maple syrup and vanilla and then add to the oat mixture. Stir until well combined.

Portion the oat crumble mixture into the 9 muffin tins. Use your fingers to press down and compress the mixture, pushing it up just a little along the sides to form a scooped out area that will hold the Cashewmilk Yogurt.

Bake in the oven for about 10 minutes, until golden. Remove and let cool for a bit. Then, carefully remove the muffin liners and fill the tarts with the Forager Project Vanilla Cashewmilk Yogurt and top with raspberries or blueberries. Store any unused tarts (without Cashewmilk Yogurt and fruit) for up to a week in a sealed container at room temperature.


This recipe was prepared by Maria Adams, MS, MPH, RDN, the owner of Halsa Nutrition, a blog focused on helping families discover joyful, nourishing eating.  You can follow her on Instagram @halsanutrition or find all recipes on her website!

Berries and Cream Vegan Oat Tarts


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