A twist on a classic granola recipe, this French Toast Granola mixes the taste of warm maple syrup with oats and walnuts.
I want to tell you a story about a time not so long ago, when I was horrible at baking. I should clarify that it is a very specific dish I was atrocious at making, but it was horrible nevertheless. That dish, folks? French toast.
“What! If she can’t even make French toast, why should I even make this French toast granola recipe?!” you might gasp. Thankfully, I’ve come a long way from my grade eight self, and can now make French toast just like anyone else. But before? Shudder.
It all took place in French class. We were tasked with making a TV food show, similar to Rachael Ray or literally anything on the Food Network, except entirely in French. No problem, right? After all, in Canada all food labels are bilingual so we all pick up a few words here and there.
The writing was no problem. My best friend Tia was a French whiz and in a matter of hours we were all set. Finally, it was time to record the cooking show. We went with breakfast items, which are both easy and don’t have expensive ingredients. (Hey, we were 13 years old.) I, along with another one of our friends, was tasked with doing the French toast portion of the video. The only problem? I had never made French toast in my life.
Reading the French instructions out loud, I hazarded a guess that I was supposed to dunk the bread in the eggs and then fry it. I cracked those eggs, whisked for about 0.005 seconds, then dunked a piece of bread in, the bread now covered in still-formed egg yolk dripping down the sides like a melting face. I remember that friend staring in horror at my disturbing cooking skills, then looking directly into the camera and calling cut.
You’ll be pleased to know that both my cooking and French skills have improved since then. Today’s recipe combines the familiar French toast spices of cinnamon and nutmeg with healthy large flake oats, pure maple syrup, and crunchy walnuts. It goes perfectly with a bowl of milk, or as a parfait topping for Greek yogurt and berries.
This French toast granola stores best in an airtight container at room temperature or in the fridge for three weeks. Enjoy!
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $7.77 (Budget breakdown below recipe)
- 3 cups large flake oats
- ½ cup shredded coconut
- Scant 1 cup chopped walnuts*
- ¾ tsp. cinnamon
- Pinch of salt
- ⅔ cup melted coconut oil or butter
- ⅔ cup maple syrup*
- 1 and ¼ tsp. vanilla extract
- ¼ tsp. maple extract
- Preheat oven to 300 degrees. Prepare a large cookie sheet with a non-stick mat or parchment paper; set aside.
- In a large bowl, whisk oats, shredded coconut, chopped walnuts, nutmeg, cinnamon and salt until fully combined. In a separate bowl, mix melted coconut oil, maple syrup, vanilla and maple extract until thick and smooth. Pour into dry ingredients and fold until everything is moist and coated with the wet ingredients.
- Spread onto prepared baking sheet evenly. Bake for 40 minutes in preheated oven, stirring after 20 minutes. Let sit in pan for 1-2 hours, then store in an air-tight container.
*Use pure maple syrup, not table syrup.
Crumb Kitchen original recipe.
3 cups large flake oats = $0.80
1/2 cup shredded coconut = $0.50
Scant 1 cup chopped walnuts = $2.50
3/4 tsp. cinnamon = $0.02
Pinch of salt = $0.01
2/3 cup melted coconut oil or butter = $1.33
2/3 cup maple syrup = $2.40
1 and 1/4 tsp. vanilla extract = $0.18
1/4 tsp. maple extract = $0.03