Granola Topping, Hot Vanilla Malted and Mint Lemon Syrup

Time to let Mama sleep in while you rise and shine in the kitchen! Claire shows us how to make a decadent French toast cooked to a golden perfection and stuffed with a creamy hazelnut spread.

Yield: 4 servings.


  • Granola Topping
    • Recipe courtesy of Claire Robinson, 2011
    • 1 1/2 cups old-fashion rolled oats
    • 1 cup slivered almonds
    • 1/2 cup wheat germ
    • 1/2 teaspoon ground cardamom
    • Kosher salt and freshly cracked black pepper
    • 1/2 cup dark agave nectar
  • Hot Vanilla Malted
    • Recipe courtesy of Claire Robinson, 2010
    • 4 cups whole milk
    • 1 vanilla bean, seeds scraped
    • 2/3 cup malted milk powder
    • 1/4 cup packed light brown sugar
    • Ground cinnamon for garnish
  • For the Mint Lemon Syrup
    • 1/4 cup granulated sugar
    • 1/4 cup water
    • 1/4 cup freshly squeezed lemon juice, plus 2 teaspoons finely grated lemon zest
    • 2 tablespoons chiffonade of fresh mint, plus whole leaves for garnish
    • 1 fresh mango, sliced
    • 1 cup fresh berries


  1. Preheat oven to 300 degrees F. Line a sheet tray with parchment paper and set aside.
  2. For the Granola Topping
    1. In a medium bowl toss together oats, almonds, wheat germ and cardamom.  Pour in the agave and mix well.  Season with salt and pepper. Transfer mixture to sheet tray and bake, stirring halfway through, until golden about 20 minutes.  Remove from oven and let cool in pan.
  3. For the Hot Vanilla Mlated
    1. Bring milk and vanilla seeds to a simmer in a medium heavy saucepan. Add malted milk powder and brown sugar to remaining hot milk, whisking until dissolved. Remove 1 cup of milk mixture and puree in blender, about 2 minutes. Divide malted milk among 4 mugs and top with pureed milk and a sprinkle of cinnamon.
    2. BYOC: This is a perfect drink for after spending some time out in the cold.  Make this for the kids and add a little light rum for the adults.
  4. For the Mint Lemon Syrup
    1. In a small saucepan over moderate heat bring sugar, water, lemon juice and zest to a boil and cook until sugar has dissolved and the mixture reduced by half. Chill in fridge at least one hour and up to 24 hours. Right before serving stir in mint and pour over mangos and berries.  Garnish with whole mint leaves.
    2. BYOC: You will love this syrup so much you will be pouring it over fruit all year long. For something a little different try using fresh basil instead of the mint.  This also makes a fantastic base for a drink.  Try a mojito by adding a bit of rum and club soda. OR try adding fresh ginger for a kick of warm spice.