Fitadelphia: Celebrity-Chef Diet: Healthy Recipes

Reitano’s Granola
MAKES 6 SERVINGS
6 c. rolled oats (not the quick-cook kind)
2 1⁄4 c. pepitas (pumpkin seeds)
2 1⁄4 c. sliced almonds
2 1⁄4 c. unsweetened coconut flakes
Pinch salt
3⁄4 c. butter
3⁄4 c. honey
1 c. dried cranberries

1. Preheat oven to 350° Fahrenheit, and place a rack in center of oven. Combine oats, pepitas, almonds, coconut and salt in a large bowl, and mix well.
2. Melt butter and honey together in a small saucepan over medium-low heat, stirring until combined and bubbling slightly.
3. Pour butter mixture over oat mixture. Toss with a spatula until dry ingredients are evenly coated.
4. Pour mixture in an even layer onto a sheet pan lined with a Silpat (a non-stick baking mat).
5. Bake 10 minutes, then rotate pan and stir granola to ensure even cooking. Bake an additional 10 minutes, until granola is dark golden brown and crispy. Remove from oven and let cool completely.
6. Transfer cooled granola to an airtight container. Break into pieces, add dried cranberries, and mix well to combine.