Blackberry Granola Mini Breakfast Pies

These Blackberry Granola Mini Breakfast Pies are simply adorable. I made them for Nora's second birthday and she absolutely loves them. They're semi-healthy and perfect for any special breakfast or brunch.

So, like I said, these puppies are semi-healthy. Since I was making them for my baby girl I used pure maple syrup in the blackberry filling and in the granola topping to keep things natural and lower in sugar. Feel free to add more sweetener to the filling. Just mix and taste adding in more maple syrup until it's as sweet as you like.

Start by prepping your pastry. The recipe below is the one I use when I'm not using my favorite sourdough pastry. If you prefer using your sourdough starter, click here to get the recipe for my sourdough pastry.



The pastry in the recipe below needs to chill for 30 minutes before rolling. I use that time to mix up my blackberry filling and granola topping. That way I'm ready to build my pies when my dough is ready.




Roll out the dough and cut into 4 1/2 inch rounds. I use a large round cookie cutter. See below for the set I own. I use mine for everything - cookies, biscuits, and now mini pies. 😋 Line a 12 cup cupcake pan with the rounds.

Pure maple syrup sweetens the filling in these adorable Blackberry Granola Mini Breakfast Pies.

Next, scoop about 1/4 cup filling into each cup. I love using my cupcake scoop for this. You can see the one I own below. It's just perfect for scooping things evenly and easily into a muffin or cupcake pan.

Keeping things semi-healthy with a granola topping for my Blackberry Granola Mini Breakfast Pies.

Top your little pies with granola and bake for 30 to 40 minutes until granola is golden brown, filling is bubbling, and pastry is cooked through.

Check out the berry action in these brunch-worthy Blackberry Granola Mini Breakfast Pies.

These cute little pies are also a great breakfast-in-bed treat or an anytime snack.

Blackberry Granola Mini Breakfast Pies
(makes 12 mini pies)

INGREDIENTS
For the bottom crust:
(adapted from Susan Branch's recipe)
2 2/3 cups flour
1/2 tsp salt
3/4 cup unsalted butter, cold and cubed
1/4 cup shortening, cubed
5 to 6 Tbsp ice water

For the filling:
4 cups blackberries, halved
1/3 cup flour
pinch of nutmeg
1 tsp fresh squeezed lemon juice
1/4 cup pure maple syrup or more to taste

For the granola topping:
3/4 cup oats (or 1/2 cup oats & 1/4 cup chopped walnuts)
1/4 cup shredded coconut
2 Tbsp almond flour, flax seed meal, or wheat germ
1/2 tsp cinnamon
1/2 Tbsp vegetable or melted coconut oil
2 Tbsp pure maple syrup

DIRECTIONS
1. Prep your pastry. In a food processor, pulse the flour and salt a few times to combine. Add the cold butter and shortening and pulse 7 to 10 times until you have a crumbly mixture. Add ice water (minus the ice) a Tbsp at a time, pulsing a few times for each Tbsp of water that you add. Stop adding water as soon as the dough starts to come together. Press the dough together with your hands, divide in half, and wrap each section in plastic wrap. Refrigerate for 30 minutes.
2. Meanwhile, in a medium bowl mix your berries with the flour, nutmeg, lemon juice, and maple syrup. Taste and add more maple syrup if desired.
3. Mix up the dry ingredients for your granola in a medium bowl. In a smaller bowl, whisk together the cinnamon, oil, and maple syrup. Add the syrup to the dry granola and mix until well coated.
4. Preheat oven to 350 degrees. Roll out your pastry, one chunk at a time, to about an 1/8 of an inch. Use a 4 1/2 inch round cutter to cut out rounds. Line a 12 cup cupcake pan with each round. Stick 'em in the freezer for about 10 minutes.
5. Scoop a heaping 1/4 cup of the blackberry filling into each cup. I used my handy dandy cupcake scoop. See below for the one I like to use.
6. Sprinkle granola over each and bake for 30 to 40 minutes with a tray underneath to catch any drips. Pies are done when granola is golden brown, filling is bubbling, and pastry is cooked through.
7. Cool at least 20 minutes before diving in.