No-Bake Berry Breakfast Tarts – Vegan & Gluten-Free

Breakfast table scene with a small tart willed with yogurt and topped with fresh berries

These healthy breakfast tarts have a no-bake, gluten-free crust filled with an easy berry chia compote topped with your favorite non-dairy yogurt and fresh berries. Keep the tart shells in the freezer and the berry chia filling in the fridge for a quick and nourishing breakfast!

Thank you to Stahlbush Island Farms for sponsoring this post. As always, all opinions are my own.

Refined sugar-free, these nutritious tarts are a breakfast to feel good about and easy enough for the kids to help make (and devour!) They’re pretty enough for your next brunch, too. Not a breakfast person? Enjoy these as a healthy, no bake dessert or as a wholesome and energy packed afternoon snack.

How to Make No-Bake Berry Breakfast Tarts

1) No-Bake Crust:

This raw tart crust could not be easier: Pop the 5 ingredients into the food processor and blitz until the mixture sticks together but still has texture. Press into the tart pans. Done!

The crusts keep well in the freezer for a few months. This means you can make them ahead to have something special and fun to pull out of the freezer on those mornings when you’re short on time but still want to start the day right.

4 bowls on a marble counter with the ingredients for the no-bake crust - pecans, dates, cinnamon/salt, and vanilla extract
Ingredients for the No-Bake Tart Crust: From the bottom – pecans, date, cinnamon & salt, vanilla extract (I used clear)
view into a food processor filled with blended up pecans and dates ready to be pressed into tart pans
5 tart pans with the no-bake pecan date crust pressed into them

The pecans give the crust a nutty, buttery flavor while the dates provide a caramel like sweetness, plus they bind everything together. I like to add a splash of vanilla, a dash of cinnamon and a pinch of salt for some extra flavor. Be warned: the dough for these tarts is REALLY good on its own from the food processor. I’m planning on making some energy balls or truffles for the kids with this base. I’ll keep you posted!

2) Berry Chia Compote:

These no-bake breakfast tarts have two (very easy!) layers. The first layer is a beautiful, jewel toned berry chia compote. I used Northwest Berry Blend by Stahlbush Island Farms which features the perfect blend of raspberries, Marion blackberries, blueberries and field ripened strawberries.

a white pot filled with a berry blend and water, with a small bowl of chia seeds, another containing maple syrup and another filled with vanilla extract
Ingredients for the Berry Chia Compote: Mixed Berries, Chia Seeds, Maple Syrup, Vanilla (I used clear)

While you could use regular jam in tarts like these, I chose to make berry compote instead for a few reasons. The first is that jam is really sweet and sugary. These breakfast tarts are meant to taste like a dessert but be a healthy start to the day. The berry chia compote is gently sweetened with maple syrup so the flavors of the berries really shine.

The chia seeds add a nutritious boost but also thicken the berry mixture so the cooking time is really minimal. We’re cooking the berries just until they burst, releasing their delicious juices. You can also double the recipe and enjoy the compote as a berry chia pudding! Think parfaits if you layer it with yogurt, berries and granola!

jewel toned berry chia compote in a white pot
Quick Berry Chia Compote

3) Plant-Based Yogurt:

I topped these tarts with homemade yogurt which I make from a blend of soy milk and cashews. Use which ever dairy-free yogurt you really enjoy, although I recommend a thicker variety for these no-bake breakfast tarts.

With the crust in the freezer, the berry chia compote waiting in the fridge, you’re primed for some really good mornings ahead!

When you’re ready to eat, take the tart shells out of the freezer, spoon in some berry chia compote and then the yogurt. If you like, top with fresh berries. I used strawberries, blueberries, blackberries, raspberries and some red currants on these ones.

Berry Chia compote being spooned into a tart shell
Add a Couple of Tablespoons of the Berry Chia Compote
A tart shell with a layer of berry chia jam is being topped with vegan yogurt
Top the Berry Chia Compote Layer with Dairy-Free Yogurt

Tips for Making No-Bake Berry Breakfast Tarts

  • Keep the tart bases frozen so they are ready to go for a quick and easy breakfast idea that comes together in under 5 minutes.
  • Don’t overfill the tarts if you’re topping them with fruit or the yogurt will spill over the sides once the berries are placed on top.
  • Prep each tart with the removable flat disc still on the bottom of the crust, and already on the plate you’re serving it on. These tarts are beautiful but will soften quickly once the fillings are added making them hard to transfer once filled.
  • If you do happen to fill all of the tarts but don’t need them right away, store them in the freezer in an airtight container. They are nice frozen (kids especially like them this way.) The yogurt won’t be creamy like ice cream but it’s delicious frozen with the chia jam and nutty crust.
Breakfast table scene with a small tart willed with yogurt and topped with fresh berries
Breakfast is Served! A Beautiful Berry Yogurt Tart

More Vegan Breakfast Ideas:

Chocolate Chip Pancakes

Cinnamon Swirl Banana Bread

Peach Pie Cinnamon Rolls

Roasted Strawberry Muffins with Oat Streusel

If you make these No-Bake Berry Breakfast Tarts, please give them a rating in the recipe card and leave a comment below! Follow along on Instagram where you can tag me in your creations using my recipes! You can also follow me on Pinterest for vegan recipe inspiration and on Facebook. Thank you for reading!

Breakfast table scene with a small tart willed with yogurt and topped with fresh berries

No-Bake Berry Breakfast Tarts – Vegan & Gluten-Free

These healthy breakfast tarts have a no-bake, gluten-free crust filled with an easy berry chia compote topped with your favorite non-dairy yogurt and fresh berries.
5 from 2 votes
Print Pin
Course: Breakfast
Cuisine: American
Keyword: Healthy Vegan Tart, No Bake Breakfast Tart, Vegan Breakfast Tart
Prep Time: 10 minutes
Chilling: 30 minutes
Total Time: 40 minutes
Servings: 5
Calories: 500kcal
Author: Crumbs & Caramel

Ingredients

For the No-Bake Crust:

  • 2 cups pecans*
  • 1 cup pitted Medjool dates, packed
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt

For the Berry Chia Compote:

For the Toppings:

  • 1- 1 1/2 cup dairy-free yogurt thicker style recommended
  • fresh berries to garnish if desired

Instructions

For the No-Bake Crust:

  • Add the pecans, dates, vanilla, cinnamon and salt to the food processor, and blitz until a coarse meal forms. Process until the mixture begins to clump. It should stick together when pressed between your fingertips. Do not over-process, there should be some texture from the nuts.
  • Divide the mixture between four or five 4-inch (10 cm) round tart pans. Press the mixture evenly onto the base and sides, pressing with the bottom of a measuring cup to smooth things out. Place the tarts on a sheet pan and place in the freezer to firm up. If making ahead, cover the tarts first to prevent any off flavors from the freezer.

For the Berry Chia Compote:

  • Carefully cut any larger frozen strawberries in half so the berries are more uniform in size. Combine the berries, water, and maple syrup in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally to prevent the berries from sticking. Remove from heat.
  • Stir in the vanilla. Sprinkle in the chia seeds and stir well. Press any clumps of chia seeds against the size of the pan and mix in. Let cool for 5 minutes. Stir one more time really well and then transfer to a sealed container. Refrigerate for up to a week, or freeze for a few months.

To Assemble the Tarts:

  • Just before serving time, remove the tart shells from the freezer. Fill each tart shell a third full (approximately 2 tbsp) with the berry chia compote. Spoon a few tablespoons of yogurt over the top of the berry layer, taking care not to overfill especially if adding fruit on top. Garnish with fresh berries if desired, and serve immediately.

Nutrition Info:

Calories: 500kcal | Carbohydrates: 52g | Protein: 7g | Fat: 33g | Saturated Fat: 3g | Sodium: 127mg | Potassium: 467mg | Fiber: 11g | Sugar: 36g | Vitamin A: 95IU | Vitamin C: 8mg | Calcium: 185mg | Iron: 2mg

Notes:

Storage/Make-Ahead:The tart shells can be made ahead of time and kept in the freezer until serving time. The berry chia compote can also be made ahead of time and kept in the refrigerator for up to a week. Assemble the tarts just before serving time – the moisture from the berry chia compote and yogurt will soften the tart shells.  
*if using toasted pecans, take extra care not to over-process as the oils from the pecans will release much faster and the crust will be more delicate.
**a mix of blueberries, raspberries, blackberries and strawberries
Did you make this recipe?Tag @crumbs.and.caramel on Instagram!

The Nutrition Information is only an estimate. The accuracy of the Nutrition Information for any recipe on this site cannot be guaranteed.

This post may contain affiliate links which means if you click on the link and make a purchase, I may make a very small percentage in commission on qualifying purchases.  There’s never any extra cost to you, and I only link to products I actually use and enjoy.  Thank you for your support!

Leave a Reply