(All photos © The Jewels of New York/Lonny)"Let me explain to you how the human body works," says Joey Tribbiani in one of my favorite Thanksgiving episodes of Friends. For those of you who need a refresher, Joey tells Monica that he'll eat an entire turkey if she makes it, and when she catches him snacking on chips earlier in the day, she urges him to save room for dinner. The truth is that Joey is in the right: you should eat a bit before the big sit down to jumpstart your metabolism and keep it going, allowing you to burn more calories and eat without feeling guilty. (Ok, that last part might be a bit of an overstatement, but who's really dieting on Thanksgiving?)
With that in mind—and since my mom will be busy concentrating on dinner and appetizers—I'm taking a stab at breakfast this year with Lonny fave Diana Yen's spiced granola. Served warm topped with apple cubes, it's sure to start your morning off the right way. Try it out for yourself, and happy eating!
Makes 6 servings
Active Time: 10 minutes
Total Time: 35 minutes
-- 3 cups rolled oats
-- 1 cup raw pecans, roughly chopped
-- ¾ cup pumpkin seeds
-- ½ cup candied ginger, chopped
-- 6 tablespoons melted coconut oil
-- 3 tablespoons honey
-- 3 tablespoons maple syrup
-- 1 teaspoon vanilla extract
-- 1 teaspoon cinnamon
-- ¼ teaspoon nutmeg
-- ½ teaspoon salt
Preheat oven to 350 degrees F.
In a large bowl, combine oats, pecans, pumpkin seeds, and candied ginger.
In a separate bowl, stir together coconut oil, honey, maple syrup, almond extract, cinnamon, nutmeg, and salt. Pour over dry mixture in a sheet pan, tossing to combine.
Bake granola, until golden brown along edges, about 20-25 minutes, tossing gently from time to time. Granola can be made one week ahead and stored airtight at room temperature.