Best Breakfast Granola Recipes

BREAKFAST PARFAIT WITH GRANOLA, YOGURT, AND FRUIT

Steps:

• Set out yogurt, granola, and berries in bowls with serving spoons. Let each person layer their own parfaits in cups or glasses.

CRUNCHY GRANOLA BREAKFAST CEREAL

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
• Mix rolled oats, flax seed meal, steel-cut oats, oat bran, wheat germ, and pecans in a large bowl. Whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla extract, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour liquid ingredients over rolled oats mixture and stir to coat. Spread mixture on prepared baking sheets.
• Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely and mix miniature chocolate chips into granola. Store in an airtight container.

MAKE-AHEAD BREAKFAST GRANOLA COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Mix the peanut butter, brown sugar, vanilla, cinnamon and eggs in a large bowl with a handheld mixer until smooth. Add the oats, cranberries and pepitas and mix until just combined. Use a 1/4-cup dry measuring cup or 1/4-cup ice cream scoop to scoop the dough onto the baking sheets, leaving at least 1 inch between scoops, making about 9 per tray. Flatten the scoops slightly with the back of a spoon. Bake until the cookies are starting to brown, 10 to 12 minutes.
• Let them sit on the baking sheets for a couple of minutes to let them set up a little bit. Serve warm, or let cool completely, then store in an airtight container for up to a week. Also great for freezing and eating straight out of the freezer! Serve with Greek yogurt for slathering or dipping, if using.

BREAKFAST GRANOLA CUPS

Steps:

• Spray 6 muffin cups with cooking spray.
• Whisk banana, honey, and almond extract together in a bowl until smooth. Whisk oats, cinnamon, and salt together in another bowl. Stir oat mixture into banana mixture until evenly mixed. Press mixture into the base and up the sides of the prepared muffin cups. Refrigerate until chilled and firm, 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove muffin cups from refrigerator and press each firmly into the base and sides of the muffin cups again.
• Bake in the preheated oven until set and fragrant, 10 to 12 minutes. Press sides of granola cup into the muffin cup again with a spoon. Let cool for 20 minutes before removing from muffin cups. Fill each cooled cup with yogurt.

GRANOLA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix together flour, baking powder, and baking soda in a bowl; set aside.
• Combine sugar and butter in a large bowl; beat with an electric mixer until mixture has the consistency of a smooth paste. Add eggs and beat until smooth and creamy. Add granola, raisins, and walnuts and beat with the mixer until smooth with a slightly grainy texture. Stir in flour mixture until a dough forms. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheet.
• Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

HONEY GRANOLA BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish or jelly roll pan with parchment paper.
• Mix oats, walnuts, brown sugar, dried fruit, all-purpose flour, whole wheat flour, wheat germ, cinnamon, and salt together in a bowl.
• Whisk oil, honey, egg, and vanilla extract together in a separate bowl; stir into oats mixture until batter is just mixed. Spread batter into the prepared baking dish.
• Bake in the preheated oven until golden brown around the edges, 20 to 25 minutes. Cool slightly on a wire rack; cut into 12 bars while still warm using a pizza cutter.

BREAKFAST GRANOLA

Steps:

• Spread rolled oats on a 15x10x1-in. baking pan. Bake at 350° for 5 minutes. Stir; bake 5 minutes longer or until toasted. Meanwhile, combine honey and oil in a small saucepan. Cook and stir over medium heat for 2-3 minutes or until heated through. Remove from the heat; stir in vanilla. Remove oats from oven; toss with nuts, bran and coconut. , Pour hot honey mixture over oat mixture; toss well. Return to oven and bake 20-25 minutes, stirring every 6 minutes. Remove from oven. Stir in raisins and dates. Cool. Store in an airtight container. Serve with yogurt and fresh fruit of your choice if desired.

BREAKFAST GRANOLA CUPS RECIPE BY TASTY

Steps:

• Mash two bananas in a small bowl.
• Add the honey and almond extract. Mix well and set aside.
• Mix the rolled oats, cinnamon, and a pinch of salt in a large bowl, then add the banana mixture to it. Mix well.
• Transfer to muffin tin tray, pressing down on the middle and sides to form the cup. Chill for 1-2 hours.
• Bake for 10-12 minutes at 350°F (180°C).
• Leave to cool for 10-20 minutes.
• Top with yogurt, blueberries, and raspberries.
• Enjoy!

A BREAKFAST YOGURT PARFAIT (GRANOLA)

Steps:

• Place 1/3 cup of granola in a parfait glass. Top with half of the yogurt.
• Repeat layers.
• Top with remaining granola.
• Note, mix any of your favorite fruits into the yogurt before assembling or layer fruit in between yogurt and granola layers if so desired.

BREAKFAST YOGURT PARFAIT WITH FRESH FRUIT AND GRANOLA

Steps:

• Place the granola (or muesli) in the bottom of a parfait glass, and top with fruit.
• In a small bowl, stir together equal parts of yogurt and sweetened whipped cream. Spoon atop the parfait.
• Decorate top with fresh mint or a maraschino cherry, as desired. Enjoy!

BREAKFAST YOGURT POPS WITH FRUIT AND GRANOLA

Steps:

• Whisk yogurt, vanilla, and 1 Tbsp. honey in a large bowl. Fold in berries and/or peaches. Microwave honey jar 10 seconds or place in a bowl of hot water to loosen. Place granola in a medium bowl and drizzle with remaining 1 tsp. warmed honey. Stir to lightly coat granola.
• Divide yogurt mixture among molds, leaving about 3/4" at the top. Tap molds on counter to get rid of any air pockets; top with granola. Cover molds, insert sticks, and freeze until ice pops are firm, at least 2 hours.
• Do Ahead
• Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.

BREAKFAST CHEESECAKE WITH GRANOLA CRUST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Toss oats, almonds, coconut, flax meal, ground ginger, and salt together in a bowl to combine.
• Whisk together lemon juice, lemon zest, 1/3 cup honey, egg, and vanilla in a small bowl until thoroughly combined. Add to the oat mixture and stir using a wooden spoon, or your hands, until well combined. Press mixture firmly into the bottom and up the sides of the springform pan until crust is approximately 1/3-inch-thick on all sides.
• Bake in the preheated oven until edges are golden brown and the bottom of the crust is set, about 25 minutes. Remove and cool completely in the pan, about 1 hour. Run a knife around the sides of the pan and gently remove crust from springform pan.
• Whip Neufchatel cheese on medium-high speed with an electric mixer in a bowl until completely smooth. Add Greek yogurt, honey, lemon juice, lemon zest, and vanilla extract. Beat on medium-high speed until mixture is smooth and thoroughly combined. Taste and adjust sweetness by adding more honey if necessary.
• Pour filling into cooled crust, and refrigerate cheesecake for at least 1 hour. Keep chilled until ready to serve.

BACON-GRANOLA BREAKFAST COOKIES

Steps:

• Heat oven to 350°F
• In large bowl, stir together all ingredients.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet to cooling rack.

ULTRA YUMMY BREAKFAST GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch baking dish with coconut oil.
• Stir rolled oats, almonds, walnuts, sunflower seeds, and coconut together onto a large baking sheet; spread the oat mixture out on a baking sheet.
• Toast in the preheated oven until golden brown, 8 to 10 minutes, stirring after 5 minutes.
• Pour the oat mixture into a large bowl and mix in cinnamon.
• Stir raisins, turbinado sugar, agave nectar, coconut butter, peanut butter, and sea salt together in a saucepan. Place saucepan over medium-low heat, bring the mixture to a boil, and boil for 1 minute. Remove the mixture from the heat and stir in vanilla extract.
• Pour the hot mixture over the oat mixture and stir until the dry ingredients are moistened.
• Press the mixture into the prepared baking dish until even and densely packed. Refrigerate for 1 hour to set up.
• Turn the mixture out of the pan, cut into 16 bars, and wrap bars in waxed paper. If desired, cut bars in half to make 32 snack-size bars.

MAPLE GRANOLA TO-GO BREAKFAST COOKIES

Steps:

• Preheat the oven to 225 degrees F. Toss the oats, almonds, pecans, pumpkin seeds, wheat germ and sesame seeds in a large bowl.
• Melt the butter with 2 tablespoons maple syrup in a small saucepan over medium-low heat. Remove from the heat and stir in the vanilla. Pour the syrup mixture over the oat mixture and stir to coat evenly.
• Spread the mixture on a baking sheet. Bake until golden brown, stirring occasionally, about 1 1/2 hours. Remove the mixture from the oven, but leave the oven on.
• Transfer the granola to a large bowl. Stir in the remaining maple syrup, the dried fruit and egg whites. Spray twelve 1/2-cup nonstick muffin cups with nonstick cooking spray and firmly press about 1/3 cup of the mixture into each. Bake until set, about 45 minutes.
• Transfer the muffin tin to a rack and cool 15 minutes before unmolding. Store cooled granola up to 1 month at room temperature in a tightly sealed container.
• From Food Network Kitchen

GRANOLA BREAKFAST COOKIES

Steps:

• Preheat oven to 350°.
• Line baking sheets with parchment paper.
• In a large bowl, cream together shortening and brown sugar; add eggs, milk and vanilla beating well.
• In a medium bowl, combine the flour, baking soda and salt.
• Mix well and add to sugar mixture.
• Stir in granola; drop by teaspoonfuls onto prepared baking sheets.
• Bake 10 to 12 minutes or until edges are browned.

CITRUS BREAKFAST SALAD WITH SPICY CHILE GRANOLA

Steps:

• Preheat oven to 350°F. In a small pot over medium heat, bring oil and red-pepper flakes to a simmer, then remove from heat. Swirl in cinnamon and let stand a few minutes (the longer it sits, the spicier it will be). Strain into a large bowl though a fine-mesh sieve; remove 1 tablespoon or so of spicy oil and set aside.
• To that same large bowl with spicy oil, add oats, buckwheat, seeds, almonds, maple syrup, kosher salt, and egg whites. Combine with a wooden spoon until everything is mixed and moistened. Transfer to a parchment-lined rimmed baking sheet and bake, rotating and mixing every 15 minutes, until golden brown and fragrant, 25 to 30 minutes.
• Arrange citrus on your plate or plates. Scatter with a handful of granola and top with a spoonful of yogurt (use the back of a spoon to give it a nice swoop), if desired. Drizzle with reserved spicy oil and sprinkle with flaky salt. Save any remaining granola in an airtight container up to 3 weeks.

BREAKFAST FRUIT SALAD WITH GRANOLA

Steps:

• In a serving bowl, combine the fruit.
• Combine the yogurt with the lemon juice concentrate; drizzle over fruit.
• Top with granola and sugar, if needed.

BASIC BREAKFAST GRANOLA CEREAL

Steps:

• Preheat oven to 350F degrees.
• In a huge bowl, mix all ingredients together until well blended, evenly coating all pieces.
• Spread onto a cookie sheet.
• Bake for 15 minutes.
• Stir well.
• Bake for 15 minutes more.
• Cool completely.
• Store tightly covered in giant container or zip lock bags.

BREAKFAST GRANOLA

Steps:

• Mix coconut, oats, wheat germ, salt, sugar, nuts, cinnamon, and nutmeg in a large mixing bowl.
• Add honey, vanilla, oil, and water.
• Mix well again squishing and compacting with both hands.
• Place granola on 2 cooking pans, can make some clumps and some flat, and cook at 150°C (300°F).
• Take granola out every 10-15 minutes to mix on pan so it doesn't burn.
• Cook until dry and has started to turn slightly brown throughout. Can take 1-2 hours (or more) to bake (I usually double the recipe and cook on 4 pans throughout the day to have more stored because of the long cooking time).