Need a bright, summery recipe that’s easy to make and perfect for snacking or breakfast on the go? These strawberry matcha granola tarts are just that. They’re playful, simple to prepare, and can be adapted to be vegan, gluten-free, and refined sugar-free. With a crunchy granola crust, creamy coconut yogurt filling, a swirl of vibrant matcha, and fresh strawberries on top, these tarts are as pretty as they are delicious.
I wasn’t always a big matcha fan, but lately I’ve been using it in no-bake treats and simple desserts because it adds a lovely color, a subtle earthy sweetness, and pairs beautifully with berries. If matcha isn’t your thing, you can omit it or substitute another powdered superfood for color and flavor—cacao, beet powder, or spirulina are all suitable swaps depending on the taste profile you want.
What you need to make the strawberry matcha granola tarts:
These tarts are forgiving and flexible. Here are the basics and options to tailor them to your needs:
- Granola: Choose a refined sugar–free or low-sugar granola if you want to keep the sugar down. You can also use homemade granola — look for crunchy varieties that bind well when mixed with nut butter.
- Coconut yogurt: A vanilla coconut yogurt works best for a creamy, slightly sweet base. If your yogurt isn’t vanilla, stir in a little vanilla extract to enhance flavor. Any thick yogurt will work if you prefer dairy.
- Matcha: A good-quality matcha powder gives the best color and flavor. Start with a small amount and adjust to taste.
- Nut butter: Almond, cashew, or hazelnut butter all work well as the binder for the crust. Hazelnut is especially lovely with strawberries.
- Strawberries: Fresh, ripe strawberries are ideal—halve or slice them for topping. You can substitute other berries or fruit if you prefer.
How to make the tarts:
- Add the granola and nut butter to a food processor and process until the mixture becomes sticky and holds together. If it seems too dry, add a teaspoon of nut butter or a little neutral oil.
- Press the mixture firmly into lined cupcake liners or a muffin tin, pushing the granola up the sides slightly to form small tart shells. Use the back of a spoon or a small measuring cup to compact the crust.
- Freeze the tart shells for about 30 minutes to set. This keeps them firm and makes filling easier.
- When ready to assemble, mix the vanilla coconut yogurt with maple syrup (or your preferred sweetener) to taste. Spoon the yogurt into each crust, leaving about 1/4 cup of yogurt in the bowl.
- Stir the matcha powder into the reserved yogurt until smooth. Adjust the amount of matcha for color and flavor—start with 1/2 teaspoon and increase if desired.
- Dollop the matcha yogurt over the vanilla yogurt in each tart and use a knife to gently swirl the two together for a marbled effect.
- Top each tart with halved or sliced strawberries and serve immediately, or chill briefly before serving.
Strawberry Matcha Granola Tarts
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
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Line a cupcake tin with liners and set aside.
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Combine granola and nut butter in a food processor until a sticky crumble forms. Press firmly into the bottoms and slightly up the sides of the liners, creating a small well in the center of each tart.
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Freeze the tray for about 30 minutes to firm the crusts.
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Mix the yogurt with maple syrup and divide it between the crusts, reserving about 1/4 cup yogurt in the bowl.
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Stir the matcha into the reserved yogurt until smooth, then dollop over the filled tarts and swirl gently with a knife.
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Top each tart with halved strawberries and enjoy immediately or chill briefly before serving.