Photo of Spiced oatmeal & ganache tart by WW

Spiced oatmeal & ganache tart

PersonalPoints™ per serving
Total Time
1 hr 35 min
20 min
15 min
This beautiful tart has it all. First, the crust is made from oats and puffed brown rice for a satisfying crunch, and is seasoned with warm spices for a lovely cozy flavouring. Once the crust is baked and cooled, it is filled with a simple chocolate ganache. Most ganache is made with chocolate and cream, but we use almond milk instead for a much lighter version. It is also scented with a splash of vanilla. A sprinkling of coarse sea salt on top adds a touch of elegance as well as flavour.


Cooking spray

4 spray(s)

All-purpose flour

¾ cup(s)

Quick cooking rolled oats

½ cup(s)

Ground cinnamon

1 tsp(s)

Ground ginger

½ tsp(s)

Kosher salt

½ tsp(s)

Ground nutmeg

¼ tsp(s)

Vegetable oil

¼ cup(s)


3 tbsp(s), iced

Crispy rice cereal

1 cup(s), Brown rice variety

Plain unsweetened almond milk

½ cup(s)

Light butter

2 tsp(s)

Vanilla extract

1 tsp(s)

60-69% dark chocolate

7 oz, chopped

Sea salt

½ tsp(s)


  1. To make crust, preheat oven to 325°F. Coat 9-inch springform pan or fluted tart pan with nonstick spray. In medium bowl, mix flour, oats, cinnamon, ginger, salt, and nutmeg. Using fork, mix in oil until dry ingredients are completely moistened. Mix in ice water, 1 tbsp at a time, until dough forms. Press dough onto bottom and up sides of pan. Bake until crust is dry and firm, about 8 minutes. Pour cereal into pan and spread out to evenly cover bottom.
  2. To make filling, in medium saucepan, bring almond milk, butter, and vanilla to simmer over low heat. Place chocolate in medium bowl. Pour hot milk over chocolate and whisk gently until chocolate is completely melted and ganache is shiny and smooth. Pour ganache over crust and cereal and smooth top. Sprinkle top with flaky salt. Refrigerate until ganache is firm, about 1 hour. Remove sides of pan before cutting tart into slices.
  3. Serving size: 1 slice