Recipe: Savory Granola by Executive Chef Todd Slossman of Chef’s Club by Food and Wine Magazine at The St. Regis Aspen, Colorado!

Chef’s Club and The St. Regis Aspen have been awarded the Fred Bollaci Enterprises Golden Palate Certificate of Excellence!


Recipe and Photos by Chef’s Club/Food and Wine/The St. Regis, Aspen.

Savory Granola

By Todd Slossberg, Executive Chef of Chefs Club at The St. Regis Aspen.

by Food & Wine

2 cups old-fashioned oats

½ cup pistachios, fried*

½ cup walnuts, fried *

½ cup hazelnuts, fried*

1 cup puffed kamut or

puffed quinoa

2 Tbsp. powdered sugar

1 cup popped sorghum**

2 oz. butter

1 oz. extra-virgin olive oil

1 Tbsp. vadouvan***

2 Tbsp. sea salt

1 tsp. black pepper

• Preheat oven to 325ºF.

• In a small saucepan, melt butter with oil, vadouvan, salt, and pepper until well blended and fragrant.

• In a bowl, combine all dry ingredients except popped sorghum. Add spiced butter-oil and mix well.

• Arrange mixture evenly on a sheet pan lined with wax paper. Bake 7-12 minutes, stirring evenly to toast.

• At the last minute, add popped sorghum and mix thoroughly.

*Pan-fry nuts separately in canola oil in a skillet until crispy.

**For popped sorghum: Add 1 Tbsp. vegetable oil to a saucepan set over low heat. Add 4 Tbsp. sorghum seeds to pot and cover with lid. Shake pot continually while sorghum seeds pop; remove from heat when popping stops.

***Buy vadouvan, a French-Indian curry-like spice blend, online.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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