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Enjoy the taste of summer with a tropical granola breakfast tart

Juicy, delicious and bursting with nutritional goodness, these breakfast tarts are the perfect way to wake up. Serves: 4 Cooking time: 20 minutes Ingredients: Tarts <ul> <li> 3 Cups rolled oats</li> <li> 1 Cup sunflower seeds</li> <li> 1 Tsp vanilla paste</li> <li> ¼ Cup honey</li> <li> ½ Tsp cinnamon</li> <li> 4 Tbsp melted coconut oil</li> <li> 1 egg white</li> </ul> Topping <ul> <li> 1 Tub coconut yoghurt</li> <li> Fruits for topping – Ruby Rise Red Papaya sliced, mango cubed, blueberries</li> <li> Shaved coconut</li> <li> 1 Tbsp honey</li> </ul> Method: <ol> <li>Preheat the oven to 120 degrees.</li> <li>Lightly spray 4 small tart tins with vegetable oil.</li> <li>In a medium bowl combine oats, cinnamon, sunflower seeds, vanilla, honey, egg white and coconut oil. Mix well. Divide the mixture between tins. Press the mixture at the bottom of the pans and press evenly at the bottom and sides of pan – be sure to leave ditch/well for the yoghurt.</li> <li>Bake for 20 minutes or until light and golden brown.</li> <li>Allow to cool in the tins for 10 mins, then move to a cooling rack (keep in tins).</li> <li>When completely cool, gently remove.</li> <li>Place a few spoonfuls of yoghurt into the granola tarts, then top with the fruit and toasted coconut. Drizzle with honey.</li> </ol> Recipe and photo courtesy of Ruby Ryse Papaya.

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Homemade granola bars

These deliciously crunchy granola bars are great for breakfast or a snack on-the-run. Makes: 12 Ingredients: <ul> <li>200g rolled oats</li> <li>100g shredded coconut</li> <li>50g sunflower seeds</li> <li>50g sesame seeds</li> <li>50g chopped walnuts</li> <li>50g chopped almonds</li> <li>50g butter, plus extra for greasing</li> <li>⅔ cup honey</li> <li>100g brown sugar</li> <li>1 teaspoon ground cinnamon</li> <li>100g dried cranberries, cherries, or blueberries (or a mix)</li> </ul> Method: 1. Heat oven to 160°C. Grease and line the base of an 18 x 25cm baking tin. 2. Combine oats, coconut, seeds and nuts. Scatter on roasting tray and bake for 5 to 10 minutes or until toasted. 3. Meanwhile, add butter, honey and sugar in a pan over medium heat. Stir until butter is melted. Add toasted oat mix, dried fruits and cinnamon. Stir well until oat mix is coated. Pour into tin and press down lightly so mixture is even. Bake for 20 to 30 minutes or until light golden brown. Let cool completely in tin. Cut into 12 bars.

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Blueberry and yoghurt granola tarts

Using granola for the tart shells transforms this beautiful looking tart into the ultimate breakfast snack. Makes: 12 Ingredients: <ul> <li>1 cup rolled oats</li> <li>½ cup finely shredded coconut</li> <li>2 tablespoon brown sugar</li> <li>1 teaspoon ground cinnamon</li> <li>2 tablespoons honey</li> <li>2 tablespoon butter, melted </li> <li>Pinch of salt</li> </ul> For filling <ul> <li>Blueberries</li> <li>Greek yoghurt</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Grease muffin pan and set aside.</li> <li>Combine oats, coconut, sugar, cinnamon and salt together in bowl. Add butter and honey, stirring until combined.</li> <li>Place two tablespoons of mixture into each muffin cup, pressing down the bottom until a tart shape forms.</li> <li>Place in oven and bake for 10 minutes or until golden brown. Remove from oven and cool completely. Use a knife to loosen shells from pan.</li> <li>Fill each shell with a dollop of yoghurt and garnish with blueberries.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/08/breakfast-smoothie-bowls/">Healthy breakfast smoothie bowls</a> <a href="/lifestyle/food-wine/2015/08/pineapple-upside-down-cake/">Pineapple upside down cake</a> <a href="/lifestyle/food-wine/2015/08/red-velvet-cheesecake-bars/">Red velvet cheesecake bars</a>

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Coco-nutty granola recipe for Father's Day

Looking for a breakfast-in-bed idea for a dad, grandad or special man in your life this Father's Day? This Coco-Nutty Granola from the I Quit Sugar cookbook is divine. Eat it like cereal or pour it over yoghurt for an afternoon snack.Makes: 5 cups Preparation time: 10 minutes Cooking time: 25 minutes Ingredients:<ul><li>3 tablespoons coconut oil or butter, melted</li><li>3 cups coconut flakes</li><li>2 cups unsalted mixed nuts, roughly chopped</li><li>2 tablespoons chia seeds</li><li>1 teaspoon ground cinnamon, optional</li><li>3 tablespoons rice malt syrup, optional (omit in weeks two to five)</li><li>1/2 cup full-fat natural yoghurt or milk to serve</li></ul>Method:1. Preheat oven to 120ºC/250°F/Gas Mark.2. ½ and line a baking tray with baking paper.3. Combine all ingredients, then spread evenly on the tray.4. Bake for about 20 to 25 minutes until golden, turning halfway through the cooking time. The darker it is, the crunchier it will be.5. Remove from the oven and allow to cool.6. Store it in an airtight container in the pantry for up to two weeks (or in the freezer for even longer!).Note: 3/4 cup = 1 serve Note: I Quit Sugar encourage you to cut the sweetener down even more if you can. They've made this without any sweetener at all and it's delicious. Read more on this at I Quit Sugar <a href="http://iquitsugar.com/we-ask-sarah-wilson-to-clear-things-up/">here</a>.This recipe is originally from Sarah Wilson's first book, I Quit Sugar which can be purchased online at our <a href="http://iquitsugar.com/">IQuitSugar.com</a>Sarah Wilson is a best-selling author, blogger and wellness coach whose journalism career has spanned 20 years, across television, radio, magazines, newspapers and online. Sarah is the author of the Australian and UK best-sellers I Quit Sugar and I Quit Sugar For Life and has also authored the best-selling series of ebooks from IQuitSugar.com. Her 8-Week Program has seen more than 400,000 people quit sugar.

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Coco-nutty granola recipe for Father's Day

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Enjoy the taste of summer with a tropical granola breakfast tart

Homemade granola bars

Blueberry and yoghurt granola tarts

Coco-nutty granola recipe for Father's Day

Coco-nutty granola recipe for Father's Day

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