What do our fellow bloggers, writers, and online friends eat, first thing in the morning? We are asking some friends to share their favorite morning nourishment with us. I will cook and eat it too, and bring you their thoughts on what to eat first thing in the morning.
Roséline authors one of the most glamorous blogs out there and her breakfast, a homemade granola featuring surprising ingredients, is nothing short of divine. Really, it's the sparkly, golden, feminine version of this hearty breakfast standard, if there ever was one.
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.
Cranberry-Chia Granola
Makes about 5 cups granola
3 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.
• Visit Roséline's blog: This Is Glamorous
Related: Breakfast Recipe: Peanut Butter Honey Granola
(Images: Roséline Lohr of This Is Glamorous)
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Looks delicious. Quick question - when do you add the dried fruit? Before or after baking? I have tried in the past but seems like the baking makes the dried fruit too hard and tastes burnt. Thanks!
kgilnb --
If adding dried fruit to granola, it's always best to fold it in ::after:: baking, when the granola has completely cooled. The sugar in the fruit will just cause it to burn if you mix it in pre-baking, as you've experienced!
this sounds amazing, but what's a good sub for the oats? I'm GF and even Bob's Red Mill seems to irritate my stomach, which isn't fun bc they are so so yum. Would quinoa work? I've never had it, so I don't know what it's consistancy or flavor's like.
kgilnb -- yes, as operagirlcooks mentioned, after removing the granola from the oven, place on a wire rack to cool, then fold the dried fruits into the mixture
rayray099 -- have never tried the recipe with quinoa, and so can not be certain, but have your tried this: http://bit.ly/iNVahU?
That looks so lovely. I'll have to try out this recipe, my granola never comes out right. Anyone know the source for the coffee mug and the french press? They are beautiful.
HollyLively -- Thank You! The coffee mug is by Rosanna, and the French press is by Bodum