3 Desserts From Ina Garten That Can Double as Breakfasts

If you’re the type of person who loves to go for something sweet over something savory for breakfast, then you’re going to love these dessert-for-breakfast recipes from Ina Garten. They’re not your traditional pancakes or crepes, but rather, treats that feel more like after-dinner desserts that can also be eaten first thing in the morning. Enjoy them with a latte, tea, or hot chocolate, and it will be impossible to have a bad day after starting your morning off so deliciously.

Raspberry Crumble Bars

Don’t think about the sugar or butter as you enjoy Garten’s Raspberry Crumble Bars with your morning coffee — you’re not eating the entire tray of them anyway! To make them, beat butter and sugar in a stand mixer until just combined, then add your vanilla. Slowly add in your sifted flour and salt until a dough forms. Pat about two-thirds of the dough into a baking pan. Spread the dough with raspberry jam. Mix granola into the remaining dough, and then break it into crumbles, scattering it on top of the jam layer. Sprinkle almonds on top before baking the bars for about 45 minutes. Allow everything to cool and then cut and enjoy!

Blueberry Ricotta Breakfast Cake

Garten specifically made this recipe for breakfast, so it’s kind of a cheat. But who’s to say you can’t enjoy a slice of Blueberry Ricotta Breakfast Cake for dessert, too? To make it, beat together butter and sugar in a stand mixer until light and fluffy. Then, add in your eggs one at a time before adding in ricotta, sour cream, vanilla, and lemon zest. Garten writes that the batter will look curdled. Combine flour, baking powder, and salt in a small bowl before slowly adding it to the stand mixer. Using a rubber spatula, fold in blueberries. Finally, transfer the batter into a prepared springform pan and bake for about 45 minutes. After allowing the cake to cool, you’re ready to serve it with coffee or tea. Delicious!

Sour Cream Coffee Cake

And nothing goes better with coffee than coffee cake, and Garten’s Sour Cream Coffee Cake is no exception. To make it, start by creaming together butter and sugar in a stand mixer. Add the eggs one at a time, and then the vanilla extract and sour cream. In a separate bowl, combine flour, baking powder, baking soda, and salt before slowly adding this mixture to the batter.

Next, make your streusel by pinching together sugar, flour, cinnamon, salt, and butter until it forms a crumble, adding in walnuts when the crumble is formed.

Spoon half your batter into a prepared tube pan, then add most of your streusel on top. Then add the rest of your batter, and then the rest of your streusel. Bake for about 45 minutes and then allow the coffee cake to cool completely. Drizzle with a maple glaze made from confectioners’ sugar and maple syrup, and you’re ready to enjoy.

Before you go, check out Ina Garten’s easy weeknight dinner recipes below: