Breakfast in bed is a Mother’s Day classic and this weekend, we encourage you to roll up your sleeves and make mom a delicious breakfast that will show her how appreciated she is. To help get you started, Chef Eric and Chef Janet from our Culinary Team created two amazing dishes that will really impress mom this Mother’s Day: Mango Passion Fruit Granola and Fried Chicken with Croissant Donut Waffles and Dark Roast Maple Syrup.
Our first recipe is a homemade granola made with our new Mango Passion Fruit Coolatta®, which is fun and easy, making it a perfect dish to have your kids help you make. The granola takes a few hours to make, so Chef Janet recommends baking it the night before so it’s ready for mom in the morning. Use the granola to make mom a parfait or eat on its own!
Mango Passion Fruit Granola
- 1 Large Mango Passion Fruit Coolatta®
- 1 Cup brown sugar
- 2 Cups dried fruit of the chef's choice (Chef Janet used 3/4 cup diced dried mango and 1 1/4 cups dried trail mix of diced papaya, pineapple, raisins and bananas)
- 2 Tablespoons canola oil
- 3 Cups old fashioned oats
- 2 Cups puffed wheat
- 2 Cups puffed rice
- 3/4 Cup shredded coconut
- 1 1/2 Cups chopped pecans
- 1 Cup chopped cashew nuts
- Heat the Mango Passion Fruit Coolatta and brown sugar together on stove top to dissolve the sugar. Bring to a boil and reduce by 1/4. You should have about 24 oz. of syrup.
- Remove the syrup from heat and add the dried fruit. Let it soak for 15 minutes.
- Add the oil and stir.
- Next combine the oats, puffed wheat, puffed rice, coconut, pecans and cashews in a large bowl.
- Pour the syrup with dried fruit over the dry ingredients. Mix well. Cover and refrigerate overnight.
- Spread the mixture in two half sheet trays (cookie sheet pans with sides). Bake at 175 degrees F. until dry. This will take 2-3 hours. Stir every hour.
- Remove from oven and allow to cool completely. Break up any large chunks. Store in zip lock bag.
- Serve with yogurt, milk, or any way you want.
Next up, we have a Fried Chicken and Waffles dish featuring a Dunkin’ twist that will have mom raving about this southern-comfort breakfast. We recommend Dad makes this dish while the kids are building mom the Mango Passion Fruit Granola. In this recipe, Chef Eric uses our famous Croissant Donuts to easily make waffles. The Croissant Donut glaze melts in the waffle press creating a delicious candied waffle. To top off the dish, Chef Eric has a two ingredient recipe for Dark Roast Maple Syrup.
Fried Chicken & Croissant Donut Waffle w/ Dark Roast Maple Syrup
- Chicken (2 1/2 to 3 pounds boneless breasts)
- 2 1/2 Lemons, halved
- 12 Bay leaves
- 1/2 Bunch parsley
- 1/2 Bunch thyme
- 1/4 Garlic bulb, unpeeled and smashed
- 2 Tablespoons whole black peppercorns
- 1 Cup kosher salt
- 1 Gallon water
1. In a large pot, combine all brine ingredients together, and bring to a boil until the salt dissolves. Take off heat and cool.
2. Put the chicken breasts in the brine and let marinate for 6-8 hours in your refrigerator
3. Rinse the chicken before breading
- 4 Cups flour
- Salt & Pepper (to taste)
- 4 Cups butter milk
- 6 Cups of vegetable oil
1. Blend the salt and pepper into the flour mixture.
2. Dredge the chicken in the flour. Then dunk it into the buttermilk, and then back into the flour. Continue until done.
3. Heat the oil to 375 degrees and fry the chicken (submerge in the oil until golden brown and internal temperature of 165 degrees).
Dark Roast Maple Syrup
- 1 Small Dunkin’ Donuts Dark Roast Coffee
- 8 oz. Maple Syrup
Heat together on low heat for 10 minutes until liquids are blended.
Croissant Donut Waffle
- Half dozen Croissant Donuts
Place the Croissant Donut into a waffle maker and cook on the correct setting until done.