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Fruit & Granola Breakfast Tacos
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Prep Time
15 minutes
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Bake Time
15 minutes
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Makes
6 tacos
Ingredients:
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3 Nuts ’N More Toffee Crunch Snack Packs
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1 ¼ cups chopped fruit – we used kiwis, blueberries, mango, strawberries and sliced apples!
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¼ cup shredded unsweetened coconut
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1 ½ cups plain Greek yogurt
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6 flour taco shells
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2 tbsp. granulated sugar
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2 tsp. ground cinnamon
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1 tbsp. melted butter
Directions:
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Preheat oven to 350°. Flip a muffin tin upside-down and set it on a flat surface.
- In a small bowl, stir the sugar, cinnamon, and melted butter together until smooth.
- Use a pastry brush to spread the cinnamon sugar mixture onto both sides of all 6 tortillas.
- Position the tortillas between the cavities of the muffin tin, using the cavities to hold them in place in the shape of a hard taco shell.
- Transfer the tin to the oven and bake for 15 minutes, or until the shells are slightly crispy and hold their shape when removed from the tin.
- Divide the yogurt into the bottoms of the shells, then top with chopped fruit, shredded coconut, and drizzle with a Toffee Crunch Snack Pack.
Macros:
Calories: 275
Carbs: 26
Fat: 14
Protein: 14
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