People_USA_April_24_2017

food

Chocolate

Pretzel

Granola

THEMASTERCHEF JUNIOR

JUDGE GIVES HER FAMOUS

MILK BAR ‘COMPOST COOKIE’

A BREAKFAST TWIST

CHRISTINA 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 chips

1.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 minutes

USE IT UP

TOSI TURNS

HER GRANOLA INTO

3 NEW TREATS

YOGURT 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/FOX

By Ana Calderone and Jessica Fecteau