Early Morning Made a Little Easier


On-the-Go Breakfast Recipes

With school starting, we thought you might need a few quick breakfast recipes that pair beautifully with your Westrock Coffee.

Coffee Coconut Almond Granola



  • 1/2 cup strongly brewed coffee (we recommend the Muraho Espresso Blend)
  • 1/2 cup brown sugar
  • 2 tbsp coconut oil
  • 1 tbsp vanilla extract
  • 1/2 tsp almond extract
  • 4 cups rolled oats
  • 1 cup roughly chopped raw almonds
  • 1 cup unsweetened coconut flakes


  1. Preheat oven to 300ºF
  2. Combine the coffee, brown sugar, and coconut oil in a microwave-safe bowl
  3. Microwave on high for 45 seconds
  4. Whisk the mixture together until the brown sugar is dissolved
  5. Add the vanilla and almond extracts, then stir
  6. Add the oats, almonds, and coconut flakes, then stir
  7. Spread evenly on a large baking sheet
  8. Bake at 300ºF for 50-60 minutes, stirring every 15 minutes or so, until the oats are golden-brown and the almonds are lightly toasted
  9. Let the granola cool completely, then store in an airtight container for up to 2 weeks

Coffee Cake

Ingredients (for the cake):

  • 3 cups all-purpose or wheat flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups sour cream
  • 3 eggs
  • 3/4 cup butter or margarine
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp vanilla

Ingredients (for the filling):

  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup brown sugar
  • 1 1/2 tbsp ground cinnamon


  1. Preheat oven to 350º F and coat a 12-cup fluted cake pan with non-stick spray
  2. Mix ingredients for the filling together in a bowl
  3. In a separate bowl, sift together flour, baking powder, baking soda, and salt
  4. In another bowl, use an electric mixer to blend the sugar, butter or margarine, vanilla, and eggs on medium speed for about 2 minutes
  5. Mix in sour cream on low speed, then slowly add in dry ingredient mixture
  6. Sprinkle sugary topping on the bottom of the pan
  7. Add 1/3 of the batter to the pan
  8. Cover the batter with the topping mixture
  9. Repeat steps 7 & 8 until the pan is full
  10. Bake for 60 minutes, then remove the cake from pan to cool

Egg Muffins


  • 8 eggs
  • 1/2 lb sausage
  • 1/4 cup red bell peppers
  • 1/4 cup green onions
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup shredded cheddar cheese




  1. Preheat oven to 350ºF and spray the muffin tin with non-stick spray
  2. In a large skillet, cook and stir sausage over medium-high heat until sausage is crumbly, evenly browned, and no longer pink 
  3. In a bowl, whisk eggs, bell peppers, green onions, cheese, salt, and pepper together
  4. In the muffin cup, evenly distribute the sausage so that it covers the bottom of each cup
  5. Evenly pour the egg mixture into each muffin cup, leaving 1 inch at the top of the cup
  6. Bake for 20-25 minutes, or until cooked fully through


Carrot Cake Energy Balls


  • 1 cup almonds
  • 1/2 cup raisins
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 15 pitted dates
  • 1 cup shredded carrots


  1. In a food processor, add almonds raisins, cinnamon, and nutmeg – pulse until well-mixed
  2. Add dates – pulse 4-5 times
  3. Add shredded carrots and shredded coconut – pulse 6-8 times, or until the mixture is easy to pinch together
  4. roll into 1-inch balls


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Meet Our Farmer Partner, Christine