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granola tarts.jpg
granola tarts.jpg

granola protein peanut butter filled jam tarts

Prep - 15 Minutes
Cook - 15 Minutes
8 Servings


Crispy baked granola tart shells filled with a protein peanut butter filling, strawberry jam or jam of choice, for a sweet, protein rich, delicious snack, dessert or satisfying nibble any time of the day.
Granola Peanut Butter Jam Tarts On Plate| Pulsin Recipe | Vanilla Whey Protein
Granola Peanut Butter Jam Tarts From Above Topped With Coconut | Pulsin Recipe | Vanilla Whey Protein


    For the granola shell

  • 200g oats
  • 1 tbsp milled flaxseed
  • 60ml maple syrup
  • 60g smooth peanut butter
  • 60g coconut oil or clarified butter, melted
  • For the filling

  • 60g smooth peanut butter
  • 30g Pulsin Natural Vanilla Whey Protein
  • 20g coconut oil or clarified butter melted
  • Topping: No added sugar strawberry or raspberry jam; St. Dalfour are my fruit preserves of choice


  • Mix together granola cup ingredients in a large bowl. Set to one side for 15 minutes.
  • Preheat oven to 180C (350F).
  • Grease a silicone cupcake tray with spray oil.
  • Divide mixture between eight spaces in the tray or trays.
  • Press down the mixture up the sides using your fingers; dampen your fingers every so often to make this easier.
  • Bake for 12 - 15 minutes; until nicely golden. Allow to cool fully before removing from the trays.
  • Mix together protein filling and place inside the cooled cups. Top with fruit preserves of choice and a sprinkling of cacao nibs, coconut or both if desired.
  • Store in the fridge for up to five days.

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Peachy Palate

I’m Shel but some people call me “Peachy”...I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish.


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