These adorable tarts will get things off to a perfect start on Easter morning! Bake the night before and they’re ready to go as soon as you wake up.

Ingredients:

• 2 cups rolled oat
• 1/2 cup shredded coconut
• 1/2 cup sunflower seeds
• 1/4 cup whole wheat flour
• 1/3 cup agave nectar
• 1/4 cup canola oil
• Plain or vanilla non-dairy yogurt
• Fruit or food coloring for garnish

1. Combine the oats, coconut, sunflower seeds, and flour in a bowl. Set aside.
2. Combine the agave and canola oil in a saucepan and cook over medium heat for about 3 minutes, until warm. Drizzle over the dry ingredients, and stir to combine.
3. Pat the mixture into 4 egg shapes on baking sheets lined with parchment paper. It will be quite crumbly, but will set as it cooks.
4. Bake at 300 degrees F for 25 minutes. Turn off the oven but leave the pans inside with the door propped open to cool completely. You can even leave them this way overnight!
5. In the morning, spread with the yogurt. Decorate with berries to resemble decorated eggs, if desired, or make stripes by swirling through a little natural food coloring.