Gluten-Free Pumpkin French Toast with Cherry Almond Granuesli®

Start your morning with the cozy flavors of fall! This Gluten-Free Pumpkin French Toast with Granuesli® Cherry Almond is a breakfast favorite that’s as versatile as it is delicious. Whether you're looking for a classic French toast recipe or an egg-free vegetarian option, this recipe has you covered. Packed with pumpkin spice, warm flavors, and a satisfying crunch from Granuesli®, it’s a quick and easy dish that everyone will love.

Vegetarian-Friendly Option

This recipe can easily be made egg-free for vegetarians or those with egg allergies. Simply substitute the eggs with a mixture of 3 tablespoons of cornstarch and 9 tablespoons of water. The result is just as golden and delicious, with the same comforting pumpkin flavor.

Ingredients

For the French Toast

• Gluten-Free Bread: Your favorite brand (about 9 slices, depending on size)

• 3 eggs (or substitute with 3 tablespoons of cornstarch mixed with 9 tablespoons of water for an egg-free option)

• ¾ cup almond or oat milk

• ½ cup pumpkin puree

• ½ teaspoon cinnamon

• 2 tablespoons packed brown sugar

• 1 teaspoon pumpkin pie spice

• 1 teaspoon vanilla extract

Toppings:

• 1 cup Granuesli® Cherry Almond

• Butter or dairy alternative (as desired)

• Maple syrup (to drizzle)

Instructions

1. Preheat:
   Heat a griddle to 350ºF or a stovetop pan to medium heat. Lightly grease the surface with oil or butter.

2. Prepare Batter:
   In a bowl, whisk eggs and pumpkin puree until smooth. (For egg-free: whisk the cornstarch and water mixture with pumpkin puree instead.) Add cinnamon, pumpkin pie spice, and vanilla extract, whisking to combine. Gradually whisk in the almond or oat milk until fully blended.

3. Dip Bread:
   Pour the mixture into a low, flat dish (like a pie pan). Dip one slice of bread at a time, ensuring both sides are fully coated.

4. Cook:
   Place the coated bread slices on the preheated griddle or pan. Cook for 2–3 minutes per side, or until golden brown and slightly crisp.

5. Serve:
   Arrange 2–3 slices of French toast on each plate. Top with butter or a dairy alternative, drizzle with maple syrup, and finish with ¼ cup of Granuesli® Cherry Almond per serving.

Tips for Success

• Choose the Right Bread: For the best results, opt for a sturdy gluten-free bread that holds up during dipping and cooking. Brioche-style gluten-free bread works particularly well.

• Make It Vegan-Friendly: Use the cornstarch substitution for eggs and a dairy-free butter alternative to create a completely vegan version.

• Add Extra Flavor: Sprinkle additional pumpkin pie spice over the cooked French toast before serving for a more pronounced flavor.

FAQs

Can I make this French toast ahead of time?
Yes! Cook the French toast as directed, then cool completely and store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to maintain crispness.

Can I freeze leftovers?
Absolutely! Freeze cooked French toast slices in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat directly from frozen in the toaster or skillet.

Share Your Creation!

Whether you’re making the classic or egg-free version, we’d love to see your creations! Share your photos on Instagram and tag us @VictoryDanceFoods for a chance to be featured.

Get Granuesli for This Recipe

Granuesli®, Cherry Almond, 8 oz

$9.50

Quantity:

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Granuesli and Peanut Butter Stuffed Dates

These peanut butter and Granuesli® stuffed dates make a delicious dessert or snack. They are super simple to make and you only need a few ingredients!

Naturally Vegan and Gluten Free.

Ingredients:

• 10 Medjool dates

• Peanut Butter

• VDF Granuesli, Cherry Almond Hemp

• pink himalayan salt

• ½ c dark chocolate chips by Enjoy Life

• 1 tsp coconut oil

Steps:

1. Line a baking sheet with parchment paper to prevent sticking.

2. Slice each date down the center and remove pit and place on tray.

3. Spoon peanut butter into the middle of each date.

4. Sprinkle Granuesli® over the top of each date.  I used Cherry Almond Hemp here but both flavors will be delicious.

5. If desired, transfer dates to serving dish or leave on parchment paper.

6. In a small bowl microwave chocolate chips for 20 seconds, stir, repeat in 20 second increments until just combined.

7. Using a spoon drizzle the chocolate over the top of the dates.

8. Sprinkle with Himalayan sea salt.

9. Refrigerate for 15 to 20 minutes to set chocolate

10. Enjoy!

11. Store leftover dates in the fridge or freezer. 

12. For longer term storage, dates can be stored in an airtight container in the freezer. To prevent sticking, freeze the dates individually on parchment baking sheet then transfer to container.

Recipe and photography created by Melissa of thequeenship.com

Granuesli Pancakes - a Sunday well spent

Granuesli® pancakes using VDF Cherry Almond Hemp Granuesli®

DRY INGREDIENTS

• 1 c flour (AP or GF)

• 1 tbsp coconut sugar

• 2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp kosher salt

WET INGREDIENTS 

• 1-1/2 c of buttermilk (you can use 1 c of DF milk ie almond milk)

• 1 egg (or 1/4 c mashed banana for a 🌱 based option)

• 1 tsp vanilla

STIR INS

• 2 tbsp melted butter (dairy or 🌱 based)

SPRINKLE INs

• VDF GRANUESLI® cherry almond hemp

Instructions

1. In a large mixing bowl, whisk together the dry ingredients. In a large liquid measuring cup, whisk together the wet ingredients.

2. Add in the wet ingredients into the dry and stir until just combined.

3. Stir in the melted butter.

4. Preheat an electric griddle over medium high heat. 

5. Portion out batter using a large ice cream scoop onto the griddle. Sprinkle VDF Granuesli over top. 

6. Cook until bubbles appear to form and pop - approximately 2 min - flip and cook for another minute or two.

7. Remove from heat.

8. Serve with maple, butter of choice, VDF granuesli, and caramelized bananas.

9. Recipe and Photography by Melissa thequeenship.com | @the_queenship