This breakfast granola recipe is not only delicious, it's healthy and super easy to make. Make your own batch in less than an hour. 

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You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

It's super hard for me to get the energy to eat breakfast in the morning before work. Like seriously, I know it's extremely important to eat a healthy breakfast so your brain can function but I usually just don't have an appetite early in the morning. Am I the only one with this problem? Anyways, I strive for ways to get breakfast in my belly without too much fuss. Like seriously, not trying to cut the stove on in the AM before work. which is why make ahead breakfast recipes, like these Oatmeal Raisin Breakfast Cookies and this Strawberry Baked Oatmeal are perfect for me or anyone else who struggles with making breakfast before work. Oh le struggle!

The beautiful thing about this breakfast granola recipe is that it can be made ahead and stored. I like to make my breakfast granola on the weekend and eat it throughout the week. I store it for about a week but it usually doesn't even last that long. I eat this stuff for breakfast and snack.

It's also healthy! ok ok, yes it has white chocolate chips which may not be the healthiest thing on the planet, but with chia seeds and wheat germ added, I think it makes up for it.

I like to pile a ton of this healthy breakfast granola on yogurt or put it in milk and eat it as cereal. It can be eaten alone if that's your thing but I'm a big fan of dairy. So bring on the milk and yogurt.

Notes on Breakfast Granola Recipe

• Feel free to swamp out  few of the ingredients. For example, if you hate white chocolate chips, use milk chocolate chips in this breakfast granola. But seriously, who in the world would hate white chocolate chips??
• Be careful not to burn the granola. If it stays in the oven too long, it will have burnt taste to it. I start to check around 20 minutes to ensure it doesn't cook for too long.
• I like to store my breakfast granola in mason jars . Keeps it nice and crunchy.
• This would make perfect Christmas gifts. Seriously, bake up a batch, place them in mason jars, wrap a nice ribbon around it and give it to your coworkers and friends. They will love you for it! Your wallet will love you too!

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Breakfast Granola Recipe

Author: Tanya Harris

Ingredients

• 2 cups rolled oats
• ½ cup chopped pecans
• ½ cup dried cranberry
• ¼ cup wheat germ
• ¼ cup chia seeds
• ⅓ cup honey + 2 Tbsp
• ¼ cup grape seed oil
• ¼ teaspoon salt
• ¾ cup white chocolate chips

Instructions

• Preheat oven to 350 degrees F.
• Place oats on baking sheet with parchment paper and bake for 10 minutes. Place in bowl.
• Place chopped pecans on baking sheet and bake for 10 minutes. Place in same bowl.
• Add dried cranberry, wheat germ, chia seeds, honey, and grape seed oil to bowl. Stir to combine.
• Add white chocolate chips and stir to combine.
• Place mixture on baking sheet and spread out. Bake in preheated oven for about 20-30 minutes, until fragrant and golden.
• Remove from oven and allow to cool. Break into chunks. Enjoy 🙂

This Mini Dutch Baby Pancakes Recipe is my idea of a delicious and easy breakfast on a Saturday morning. Ready in less than 30 minutes and no more standing over the stove flipping pancakes. 

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

As summer comes to an end, I had to pop on the blog and post one of my all time favorite breakfast recipes, Dutch Baby Pancakes. Soon pumpkins, squash, and the color orange will take over and no one will care about anything else. Le sigh....I like fall and all but summer is my favorite season. Warm weather and fresh fruit will be missed greatly by me.

So about these Mini Dutch Baby Pancakes...they're amazing! Whoever thought about baking a pancake is a genius and should be honored. I'd make a plaque and hold a fancy dinner because baking pancakes is such a great idea. Seriously, the steps are as simple as preparing the batter, popping it in the oven, and then "ding ding ding," breakfast is done. No longer are the days you have to watch the stove to ensure your pancake doesn't burn. No worries about flat pancakes with this dutch baby recipe. I don't know if I'll ever make pancakes any other way.

I love these babies as minis. Why you may ask? Honestly...because they are soooo freaking cute. I used to make my dutch baby in a big cast iron skillet...which is cool and all....but this is just too cute and fancy to resist. And what about these cute ramekins? Perfect display when you want a fancy breakfast layout.

In order to make these mini dutch baby pancakes, you'll need butter, eggs, milk, All Purpose flour, sugars, vanilla extract, lemon juice, and fresh fruit. I bet you you can find all these ingredients in your house without even taking a trip to the grocery store. Another thing I love about this recipe.

Oh...and a blender. You need a blender. Can you believe mine died when I was preparing this very recipe. I improvised though and used a food processor. They came out just fine. But my poor blender, I'll miss it.

Hopefully you love this recipe as much as my family and I do. My daughter has even become a pro in making these and wants to have competitions on whose taste better and who makes a better presentation. I let her think she wins.

Well I'm off to enjoy these last few days of summer...until next time, Enjoy 🙂

Looking for more Breakfast Recipes?? Try these out:

• Million Dollar Bacon
• Egg Frittata (Air Fryer Recipe)
• Creamy Cheese Grits with Jalapeño (Instant Pot Recipe)
• Instant Pot Egg Bites 
• Corned Beef Hash Breakfast Casserole
• Strawberry Baked Oatmeal

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4.75 from 4 votes

Mini Dutch Baby Pancakes Recipe

This Mini Dutch Baby Pancake Recipe is the delicious and fun. Perfect treat for making breakfast with the kids. Top with fresh fruit for a well rounded breakfast. 

Prep Time10 minutes mins

Cook Time17 minutes mins

Total Time27 minutes mins

Course: Breakfast

Cuisine: American

Keyword: mini dutch baby pancakes

Servings: 6 people

Calories: 235kcal

Author: Tanya Harris

Equipment

• Mini Colorful Ramekins

Ingredients

• 4-6 Tablespoon butter*
• 4 eggs
• 1 cup milk
• 3 Tablespoon granulated sugar
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 1 cup flour
• fresh fruit preferrably strawberries and blueberries
• fresh lemon juice
• *Amount of butter will depend on size of ramekins. Use 6 ramekins if they are small and 4 if they are the larger kind.

Instructions

• Preheat oven to 400 degrees Fahrenheit
• Place 1 tablespoon butter in each ramekin. Place in oven to allow butter to melt.
• Meanwhile, add eggs to a blender and blend for about 1 minute, until eggs are frothy.
• Add milk, sugar, salt, vanilla extract, and flour to blender. Mix until combined.
• Remove ramekins from oven and use a pastry brush to spread butter on sides of ramekins.
• Add batter to each ramekin making sure an equal amount is in each.
• Place ramekins back in oven and bake for 17-20 minutes, or until pancakes have risen and tops are golden brown.
• Top each pancake with fresh fruit, a squeeze of lemon juice, and powdered sugar. Enjoy.

Nutrition

Calories: 235kcal | Carbohydrates: 24g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 134mg | Sodium: 224mg | Potassium: 116mg | Fiber: 1g | Sugar: 8g | Vitamin A: 461IU | Calcium: 68mg | Iron: 1mg

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Not My Momma Biscuits! Not My Momma Biscuits! Just in time for Mother's Day. One of my favorite tv shows of all time is Martin. Not only is he one of my favorite comedians but all the characters on this show gave me something to love about them. From Tommy not having a job, to Cole being so stupid, to the friendship between Pam and Gina, and to the love story that Pam and Martin shared. I couldn't help but fall in love with this show. I also have to admit that the talent that Martin has playing other characters is spectacular. One of my favorite characters that Martin plays is his mother, Mama Payne. Even when Mama Payne wasn't physically on screen, she made her presence known with her raisin butter biscuits.

Although there are a few episodes that mention these famous biscuits, this one is my favorite. Here's a clip.

Martin loves his Mama’s biscuits so much. Maybe it's because he's a mamas boy or maybe they were just that good. Anyone else wondered what they would taste like? Would she make hers with self-rising flour? Would she use buttermilk like cooks in the South do? Would she roll her butter in by hand or use one of them fancy pastry cutters? If Mama Payne made biscuits, I would imagine that they would look something like this.

First, preheat your oven to 400 degrees F and place a rack in the center of your oven. Next, prepare a baking sheet by lining it with parchment paper and set aside.

Combine 2 ½ cup all purpose flour, 2 ½  teaspoons baking powder, ½ teaspoon kosher salt, 2 tablespoons brown sugar, ½ teaspoon cinnamon in a large mixing bowl and set aside.

Next, grate 1 stick of cold butter (½ cup).

Grated butter? Why you may ask? Because it makes it so much more easier to combine the butter with the flour. Who needs a pastry cutter if you already have a grater at home?!? Yay for saving on kitchen space! Also, make sure that the butter is really cold. It's the key to making sure your biscuits rise properly and are fluffy and mmm mmm good.

Next, add your grated butter to your flour mixture and whisk it until combined and your flour mixture looks like coarse breadcrumbs.

Next, add ⅓ cup raisins to the flour and combine.

Next, add a lightly beaten egg to ¾ cup of milk and add it to your flour mixture.

Use a wooden spoon (I know, I know there is a red spatula in my photo but you know, a wooden spoon works better) to combine until it becomes a ball. Then remove and place on a lightly floured surface. Knead with caution, rolling the dough ever so lightly until the dough is fully combined. Be careful not to over knead as your biscuits may not rise (speaking from experience here). Then, roll out your dough until it is about ½ inch thick.

Next, use a floured round circular object to cut out dough. Normal people use biscuit or cookie cutters, I use this little gem. Yup, that's my daughters Halloween gimlet. She drinks orange juice out of it but it broke during the process of me making these biscuits...bummer.

Place biscuits on a baking sheet already lined with parchment paper. I got about 8 biscuits out of this dough with my "biscuit cutter."

Place biscuits in the freezer while you create the honey butter. Why the freezer you may ask? Good question. Biscuits rise and become fluffy when the ingredients are cold, especially the butter. Yes, I know I said that already but it really is that important. Cold ingredients = better biscuits. I pop this dough in the freezer because I know all my kneading and stirring has caused it to become a little warm. The colder the better.

In the alternative, you could always prepare your honey butter first and set it aside. Once biscuits are cut, you can immediately brush honey butter on the biscuit.

To prepare honey butter, place ¼ cup butter and ⅓ cup honey in a sauce pan and melt together. This should happen in a jiffy or about 5 minutes.

Once honey butter has melted, remove biscuits from the freezer and brush honey butter mixture on top of the biscuit.

Place biscuits in oven on middle rack and bake for 10-15 minutes, or until the tops are golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and place on wire rack to cool. Serve with butter or your favorite jelly. Don't let Martin know you have his Mama's biscuits...you know how he acts around his Mama's biscuits. Enjoy 🙂

Recipe adapted from Joy of Baking.