Roséline's acclaimed blog, This Is Glamorous, focuses on home decor, fashion, gardens, photography, travel, flowers and beautiful objects from around the world. What started as an online catalog of inspiration became one of the top design blogs in a matter of a few years. It's Roséline's unique ability to feature pretty things and ideas on a daily basis, that makes her blog stand out. Her particular penchants for gold, ruffles, sparkles, and feminine flair transport me every time I settle in for a good browse on the blog. Her writing style and the imagery she features always puts a smile on my face.
About this breakfast Roséline says:
On weekends, we often like to go out for brunch, as I am always in search of the perfect eggs Benedict, but at home on languorous Sunday mornings, drenched in sun and hours ahead of us, there is nothing quite like a strong cup (or two!) of French press coffee, the weekend paper, good conversation, and granola & honey yogurt. It's amazingly quick and simple to make, especially if the granola is prepared beforehand, (full of protein & omega-3 fatty acids) and simply delicious!
I am a granola connoisseur (a.k.a addict!), so making Roséline's recipe was a delight. Her version is superb, with loads of seeds and healthfulness. I loved the balance of pumpkin seeds, cranberries and chia seeds (a new ingredient for me). The resulting combination was both fruity, tart, sweet and a smidgen salty. It's excellent with honeyed yogurt as Roséline recommends, but is equally satisfying on its own in a little cup to munch on with a cup of tea. I'll definitely be adding this granola recipe to my summer repertoire.
Makes about 5 cups granola3 cups old-fashioned rolled oats (not instant) 1/4 cup sliced or slivered almonds 1/4 cup of chia seeds 1/2 cup raw sunflower seeds 1/2 cup raw pumpkin seeds 1 tablespoon pure vanilla extract 1/4 teaspoon salt 1/4 cup of olive oil 1/4 cup of agave nectar 1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) Yogurt and honey for serving. Preheat oven to 325 ° and place rack in the center of the oven. Butter or line a baking sheet with parchment paper. In a large bowl combine the rolled oats, almonds, and seeds. In a small bowl, stir together the oil, and agave nectar. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. The browner the granola gets, (without burning) the crunchier the granola will be. After removing the pan from the oven, place on a wire rack to cool. Fold the dried fruits into the mixture at this point. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks. To serve, add a tiny squeeze of honey to a glass, top with a little granola, then a dollop of yogurt.
Thanks Roséline for contributing to our Breakfast with a Blogger series!• Visit Roséline's blog: This Is Glamorous Related: Breakfast Recipe: Peanut Butter Honey Granola (Images: Roséline Lohr of This Is Glamorous)