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
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
Mustard seeds (yellow and brown)
Herbes de Provence
Dehydrated onion and garlic
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