For the tarts
  • 1 ½ cups jungle oats
  • ¼ cup sunflower seeds
  • ½ cup black sesame seeds
  • Pinch of ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ cup runny honey
  • 1 egg white
For the filling
  • 1 cup thick vanilla yoghurt
  • ½ mango, cubed


  1. Preheat the oven to 180°C.
  2. Spray round foil cups (size ±7x3cm) with a non-stick spray and set aside.
  3. Mix the oats, seeds, cinnamon, vanilla, honey, and egg white in a large mixing bowl until well combined.
  4. Divide the mixture between the prepared cups and firmly press the mixture down and towards the sides to evenly coat the sides and bottoms. Bake until lightly golden, for about 15 minutes.
  5. Use a teaspoon to press the bottom and sides down once again and continue to bake for an extra 10 minutes. Leave to cool completely before removing from the cups.
  6. Spoon the yoghurt into the cooled cases and top with the mango cubes.