food
Chocolate
Pretzel
Granola
THEMASTERCHEF JUNIOR
JUDGE GIVES HER FAMOUS
MILK BAR ‘COMPOST COOKIE’
A BREAKFAST TWISTCHRISTINA TOSI
1 ⁄ 3 cup olive oil
1 ⁄ 4 cup honey
1 cup uncooked whole
regular rolled oats
1 cup miniature pretzels
1 ⁄ 3 cup crushed graham crackers
3 tbsp. light brown sugar
1 tsp. coffee grounds
3 ⁄ 4 tsp. kosher salt
1 ⁄ 2 cup miniature semisweet
chocolate chips1.Preheat oven to 275°. Heavily
coat a 13x9-inch rimmed baking
sheet with cooking spray.
2.Whisk together olive oil and
honey in a small bowl. Using your
hands or a large spoon, toss together
oats, pretzels, crushed graham
crackers, brown sugar, coffee
grounds and salt in a medium bowl.
3.Drizzle olive oil mixture over oats
mixture; toss together until well
combined. Spread granola mixture
on prepared baking sheet. Bake in
preheated oven 20 minutes.
4.Remove pan from oven; toss
granola with spoon. Spread granola
in a single layer; return to oven, and
bake 20 minutes. Remove pan again
from oven; toss granola, and spread
in pan. Bake until granola is golden
brown, about 20 minutes.
5.Remove pan from oven, and
place on a wire rack; cool granola
completely, about 20 minutes. Toss
in chocolate chips before serving.
Serves: 6
Active time:20 minutes
Total time:1 hour, 15 minutesUSE IT UP
TOSI TURNS
HER GRANOLA INTO
3 NEW TREATSYOGURT PARFAITS
In a tall glass, spread even
layers of granola, Greek
yogurt and fresh berries or
your favorite jam.CRUNCHY TOPPING
Sprinkle a generous spoonful
of granola over ice cream
or hot oatmeal for a “salty-
sweet finish” says Tosi.BAKED GOODS
Fold the granola into
cake and muffin
batters for added texture,
she suggests.90 Photograph by GREG DUPREE
FOOD STYLIST: TORIE COX; PROP STYLIST: HEATHER CHADDUCK HILLEGAS; INSET: BRIAN BIOWEN SMITH/FOXBy Ana Calderone and Jessica Fecteau