Contact UsStanford Sierra Conference Center
P.O. Box 10618
South Lake Tahoe, CA 96158 Physical Address:
130 Fallen Leaf Road
Fallen Leaf, CA 96150
After I swim in the morning and come in to work, I’m ready for a big breakfast that will fill me up until lunch. Whether I’ll be sitting at my desk all day, in a morning meeting, or running around Camp before a group arrives, I’m always satisfied with Greek yogurt with fresh fruit and Camp’s house made granola. I love Camp’s granola! It tastes buttery (but there isn’t any butter!) and is usually packed full of yummy additions like coconut and raisins. After yogurt and granola, I’m ready to start my work day. I’ve always wanted to make my own granola, so I asked Katie Pileggi, Camp’s sous chef, if she would share her recipe. Lucky for me, and you, she said “yes!”
Katie grew up in Reno and has been cooking professionally for the last 12 years. Her cooking experience includes pizza restaurants, catering companies, coffee shops, fine dining and most recently, a retirement community. Katie is in her second year as Camp’s sous chef. Her favorite thing to cook (and eat) is steak—medium rare, but if I could only eat one of Katie’s dishes or treats, it would be her granola!
Katie created this recipe on her own with the intent of making it enjoyable for everyone. It is nut-free, vegan, and even gluten-free. I’ll admit it, I had to look up if oats were gluten-free or not, and to my surprise, they are! Katie’s recipe yields more than 60 servings, but I’ve modified her recipe so it yields 10 servings (approximately five cups).
So if you’re looking for a healthy breakfast treat to fill you up for a day of meetings, hiking or relaxing, make sure you find some of Katie’s granola on the breakfast bar, or make your own!
-Yields approximately 5 1/2 cups
-Feel free to add raisins, cinnamon, nuts or dried fruits to the granola before baking
-Granola keeps best in an air-tight container and can be frozenTags: breakfast, food, healthy, meals