Granola French Toast is covered in your favorite granola pieces and topped with strawberries, whipped cream, and maple syrup. It's crunchy; it's sweet; it's so so so yummy! This is a delicious start to your morning. Perfect for Brunch, Brinner, or just any day of the week breakfast.
The other week my sister, mother, and I went out to get breakfast. While they opted for the biscuits and gravy topped with hashbrowns and a fried egg, I had my eyes on the granola french toast. After one bite, I knew I had to recreate this at home.
Coating the french toast in granola makes for a crunchy rather than soggy toast. Also, the extra time in the skillet makes the oats extra toasty and caramelized any of the sugar on the granola. It brings more depth and a different kind of sweetness to the french toast that is much appreciated.
Eggs: Flavor, nutrition, it's the base of the dish.
Milk: Adds a creaminess to the egg mixture.
Salt: Brings out all the flavors.
Cinnamon: Optional, but a must for me when it comes to french toast
Vanilla Extract: Adds extra flavor, but it's optional
Bread: I like making this with thick-cut bread, but any bread will do.
Pulverized Granola: I used the KIND cinnamon granola for this. I tried out a few other granolas, all of them worked. The trick is getting them to the right size when you pulverize. You want them to be crushed enough to make a thin layer on the toast, but not too much that you lose the texture.
Butter: Adds flavor and keeps the granola crisp
Chopped Strawberries: Strawberries are in season right now, so I add them to everything, but any fruit will work!
Whip Cream: Super creamy, sweet, and delicious
Maple Syrup: I will add maple syrup to anything I can, but honey could also work
This is best served right away. I have stored extra in the fridge and warmed it up in the microwave the next morning. The flavors are still there. The granola is just soft.
I hope you love this Granola French Toast recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Have fun!Print
4 large eggs
¼ cup milk
pinch of salt
1 ½ teaspoons spoon cinnamon
½ teaspoon vanilla extract
6 slices thick-cut bread, cut in half
1 ½ cup pulverized granola
2 tablespoons butter (.5 tablespoon for each batch)
1 cup chopped strawberries
- In a small bowl, whisk together eggs, milk, salt, cinnamon, and vanilla extract.
- Add pulverized granola to a plate. I pulverized the granola using a food processor for a few seconds until the granola was in smaller pieces but not grounded.
- Melt ½ tablespoon of butter in a large skillet over medium heat.
- Dip bread into the egg mixture, then dredge it in the granola until evenly coated. Place in skillet. Do not overcrowd the skillet. Cook in batches if needed.
- Flip the bead once the oats start to turn a deep brown, 2-3 minutes. Cook on the other side for another 2-3 minutes.
- Transfer to a plate and top with sliced strawberries, whip cream, and maple syrup.
- Prep Time: 30 minutes
- Cook Time: 15 minutes