When it comes to granola, even though it sounds good for you, beware. Store bought granola can be fattening sometimes. As with anything else, you need to read the label and know what you’re eating. Someone who knows this all too well is Katie Lee Joel. Although you may know her as pop singer Billy Joel’s wife or a one-time host to Bravo’s Top Chef, she is a strong personality in her own right, with even a cookbook under her belt.
In a recent issue of Domino magazine, Katie Lee said, “Store-bought granola can be fattening, and if I want a fattening breakfast, I’m going to have pancakes!” To conquer this, she makes big batches of her own recipe (shared below). If you store it in an airtight container, it will keep for months. Perfect for nibbling on, sprinkling over yogurt or eating in a bowlful of milk. With only a little bit of sugar, you can chomp away guilt-free.
Granola
Recipe courtesy of Katie Lee Joel
Yields 8 cups (10-12 servings)
The Ingredients:
3 cups rolled oats
½ cup unsalted hulled sunflower seeds
½ cup unsalted hulled pumpkin seeds
½ cup flaked coconut
¼ cup wheat germ
1-½ cups chopped unsalted mixed nuts (almonds, pecans, walnuts, Brazil nuts, cashews, etc.)
1 teaspoon ground cinnamon
½ teaspoon kosher salt
4 tablespoons (½ stick) unsalted butter or canola oil
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
1 cup chopped mixed dried fruit (raisins, cranberries, dates, apricots, figs, prunes, etc.)
Preheat over to 350º. In a large bowl, mix together the oats, sunflower and pumpkin seeds, coconut, wheat germ, nuts, cinnamon, and salt. In a small saucepan melt butter in the maple syrup over low heat. Stir in the vanilla. Add to the oat mixture. Add 2 tablespoons water and stir until well combined. Spread the granola evenly on a large baking sheet. Bake for 30 minutes, stirring at 10-minute intervals to ensure uniform baking, until golden brown. Remove from oven and cool in the pan. Stir in the dried fruits.
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