By Marcus Samuelsson | February 23, 2015

Photo by Paul Brissman
Paul Brissman

Photo by Paul Brissman

If your child doesn’t like to eat breakfast, they might become more enthused if they’re a part of making it. This granola is simple for kids to help prepare and it’s delicious on its own, in a bowl with milk, or on top of yogurt. Because it uses fresh blueberries, this is a granola to eat right away. If you store it for a day or two, put in the refrigerator. (To keep it longer, try using dried blueberries instead.)


Granola Delux Recipe

By Marcus Samuelsson | January 4, 2011

Photo: Paul Brissman

I grew up eating Muesli, a Swiss-German cereal that combines rolled oats, dried fruit, nuts and seeds.  When I moved to America, I first tasted granola, which is essentially muesli with honey or sugar added to give it a great texture and crunch.  Texture is one of the components of a dish or recipe that I value most, so I immediately took to this American treat.  I give the granola an elegant twist with Mexican chocolate, which is made from dark chocolate, with cinnamon and sugar mixed in.

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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