Layering some crunch on top of perfectly crispy French toast by adding granola in the mix! I often like to top French toast with granola, so I thought - why not add granola to the batter?! I love how this turned out! This recipe comes together quickly and is an easy way to make breakfast or brunch more special.
I used Minneoats maple almond granola, but you can use any kind of granola you want. The key to keeping the granola crunchy is to add it both on top of the batter-soaked bread slices, and into the batter, but as the last ingredient. Another French toast tip is to use bread that is slightly dry - you can toast it, or set slices out for a few hours or overnight, which is what I did. That way, it really soaks up the batter without getting too soggy.
Here is how to make this!
⅔ cup milk of choice (I used vanilla bean Koia plant-based drink)
2 tbsp ground flaxseed
2 tsp vanilla extract
½ tsp almond extract (optional, omit if nut-free)
1 tsp cinnamon
Dash of: allspice, nutmeg, cardamom, ginger (optional)
About ¼ cup granola (does not have to be exact)
Four slices of bread, preferably day-old or toasted
1. Whisk everything together, except bread and granola, in a small dish.
2. Heat a skillet with olive oil over medium heat. Add half of the granola to the batter.
3. Dip bread slices into the mixture so they are soaked completely on both side.
4. Place slices in the skillet, sprinkle more granola on top, and cook until golden brown - about 4-5 minutes on each side.
5. Let cool, add toppings, and enjoy!