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Food & Drink

How to Make the Best Granola Ever

A breakfast recipe to grab and go

reno granola!

Some go to Reno for bagels; others, pasta and pies. We crave the granola.

Pastry chef Katie Wyer was kind enough to share her recipe for the addictive snack. The amalgamation of surprising spices and kitchen leftovers (panforte, pumpkin seeds) looks daunting, but Wyer promises you can play around with what you like (you can also halve the recipe for a smaller portion). We love it stirred into Greek yogurt with a dollop of raw honey or straight from the jar.

Bags are available to go at Reno for just $4 — a fair price if you’re not in the mood to do it yourself.

Katie Wyer’s (Insanely Addictive) Granola
Makes enough to feed an army

Base Ingredients
8 c. rolled oats
2 c. pumpkin seeds
1 c. slivered almonds
½ c. sesame seeds
1 c. chopped dried apricots
1 c. dried cranberries
½ c. chopped dates

Optional Dry Add-Ins
Poppy seeds
Pumpkin seeds
Curry powder
Amaranth
Chia seeds
Cocoa nibs
Sumac
Mustard seeds (yellow and brown)
Caraway
Aleppo
Pink peppercorns
Herbes de Provence
Dehydrated onion and garlic
Parmesan

Wet Ingredients
2 c. unsweetened applesauce
½ c. extra virgin olive oil
1 c. honey

1. Preheat oven to 250°.

2. Toss dry ingredients in a large bowl until thoroughly mixed.

3. In a second bowl, whisk together wet ingredients.

4. Mix wet ingredients into dry and spread on a parchment-lined sheet tray. Bake for one hour or until slightly golden brown and completely dry.

Reno, 2607 North Milwaukee Avenue, at Kedzie Avenue (773-697-4234 or renochicago.com).

Photo: Courtesy of Reno

LOCATION
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2607 N Milwaukee Ave
@ Kedzie Ave
Chicago, IL 60647
773-697-4234
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