Cereal Egg Bread Packed with Granola!
Spring Morning Health & Flavor: Real Granola Egg Pudding Recipe
I recently attended a special event about spring health management, and inspired, I’ve created a delicious and nutritious ‘Real Granola Egg Pudding’ using wholesome granola cereal. It’s a perfect snack for kids or a hearty breakfast alternative!
Mixing Ingredients- 1 cup Real Granola (healthy cereal with dried fruits)
- 1/2 cup all-purpose flour
- 1/2 cup glutinous rice flour
- 2 Tbsp baking powder
- 2 Tbsp almond flour
- 1 cup mashed boiled sweet potato (adds sweetness and texture)
- 2 Tbsp roasted soybean flour (for a nutty flavor)
- 1 egg (for the batter)
- 1.5 to 2 cups milk (adjust for batter consistency)
Toppings- 5+ eggs (for baking into pudding)
- Cheddar cheese, as needed
- Mozzarella cheese, as needed
- Blanched bacon, chopped
- Parsley flakes, for garnish
For Brushing- Olive oil, as needed
- 5+ eggs (for baking into pudding)
- Cheddar cheese, as needed
- Mozzarella cheese, as needed
- Blanched bacon, chopped
- Parsley flakes, for garnish
For Brushing- Olive oil, as needed
Cooking Instructions
Step 1
First, prepare the star ingredient: ‘Real Granola’. This cereal, with its blend of grains and dried fruits, will add both nutrition and a delightful chewiness.
Step 2
Gather and measure all the ingredients for the batter. This includes the real granola, mashed boiled sweet potato, glutinous rice flour, roasted soybean flour, almond flour, and baking powder.
Step 3
Add 0.2 tsp of salt per cup of flour for seasoning. (Skip the salt if you’re using pancake mix.)
Step 4
Add 1 tsp of sugar per cup of flour, or adjust to your preference. You can add more if you like it sweeter. (If using pancake mix, you can also skip the sugar.)
Step 5
In a blender, first grind the real granola until finely powdered. Then, add all the other prepared ingredients, the single egg, and 1.5 cups of milk. Blend until smooth. Gradually add more milk, up to 2 cups total, until you achieve a smooth, pourable batter consistency.
Step 6
The batter should be finely ground, like in the photo, for the pudding to puff up nicely and have a tender texture when baked. Ensure there are no large clumps.
Step 7
Lightly brush the inside of each paper cup with olive oil. This step ensures the pudding can be easily removed after baking.
Step 8
Pour the mixed batter into the prepared paper cups, filling them no more than half full. The batter will expand significantly (more than double) during baking, so leave ample room.
Step 9
Now, it’s time to add the star of the pudding – the eggs! Crack one egg into each paper cup, on top of the batter. (Small quail eggs work well in size.) Gently break the yolk with a fork; this helps it cook evenly. Sprinkle some parsley flakes on top for color.
Step 10
Feel free to add other toppings for extra flavor! Adding chopped cheddar cheese, mozzarella cheese, and blanched bacon bits can enhance the taste. Sprinkle with parsley flakes again.
Step 11
Bake in a preheated oven at 170°C (338°F) for 12 to 15 minutes. Once the puddings have risen significantly and the tops seem set, you can increase the oven temperature slightly to 180°C (356°F) for another 2-3 minutes to achieve a nice golden-brown color. (Oven temperatures can vary, so adjust the time as needed.)
Step 12
Your Real Granola Cereal Egg Puddings are baked and ready! They should look beautifully golden and puffed.
Step 13
To remove the pudding from the paper cup, carefully run a knife along the inside edge. Then, invert the cup over a plate. The pudding should slide out smoothly. (It might not be perfectly clean, but it should come out easily.)
Step 14
Serve warm with milk or juice, accompanied by fresh fruit, for a nutritious and satisfying breakfast!
