Recipe

Oat to Fruity Baklawa

Fun Fact

End your meal on a light, healthy, and fruity note! These oats, nuts, and seed tarts are so good for you that you'll want to make them more than once this Ramadan. Packed with fiber, antioxidants, nutrients, and vitamins from oats and flaxseeds, they deliver a delicious dose of wholesome goodness. A delightful treat for both the eyes and the palate!

Ingredients

1 ½ cups Earth Goods Organic Oat Flakes (or gluten-free)
1 tbsp Earth Goods Organic Brown Flaxseeds.
5 tbsp Earth Goods Organic Extra Virgin Coconut Oil, melted
¼ cup Earth Goods Organic Blue Agave Syrup
1 cup walnuts, finely chopped
1 tsp vanilla extract
½ tsp ground cinnamon
2 cups Greek yogurt (or any vegan yogurt: coconut, almond, etc.)
4 cups mixed fruit for garnish (strawberries, raspberries, • • blueberries, and apples)

Directions

Preheat the oven to 325°F (~163°C). In a bowl, mix the oats, nuts, seeds, melted oil, agave syrup, vanilla, and cinnamon until thoroughly combined.
Press about 3 tbsps of the mixture into 8 greased mini tart pans. Use the back of an oiled spoon to press the mixture evenly across the bottom and up the sides of each pan.
Bake on the center rack of the oven for 15–17 minutes, or until golden brown.
Immediately after removing the tart shells from the oven, use the back of the spoon to press down the centers and reshape the sides. Tip: The shells puff up during baking, so reshaping them while hot ensures a perfect crust.
Let the tart shells cool completely in the pans before removing. Gently run a small knife around the edges to release the crusts, carefully turning them over if needed. The crusts should be crisp and hold together but will be delicate.
Fill each tart with 3 to 4 tbsps of yogurt, smoothing it out evenly.

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