Preheat oven to 400 degrees F. Place 9 silicone baking liners (or paper liners) in a muffin pan.
In a medium bowl, combine oats, flour, sunflower seeds, and salt.
Melt coconut oil in the microwave or on a stovetop. Stir in the maple syrup and vanilla and then add to the oat mixture. Stir until well combined.
Portion the oat crumble mixture into the 9 muffin tins. Use your fingers to press down and compress the mixture, pushing it up just a little along the sides to form a scooped out area that will hold the yogurt.
Bake in the oven for about 10 minutes, until starting to get golden. Remove and let cool for a bit. Then, carefully remove the muffin liners and fill the tarts with the Forager vanilla yogurt and top with raspberries or blueberries. Sore any unused tarts (without yogurt and fruit) for up to a week in a sealed container at room temperature.