Park City Granola was started two years ago by Kris Potasky when she moved here from New England. Kris worked as a dental hygienist back east, and she was looking for a breakfast to fuel her long non-stop morning until lunch time. It was at this time that she started making her high-plant-protein granola. It’s not your typical oat heavy granola; it’s filled with nuts and seeds and uses Vermont maple syrup for sweetness.
In addition to her granola company, Kris works full-time as a ski instructor during the winter and on the golf course in the summer. She eats her granola everyday with yogurt and fresh fruit.
Kris: We try to use the best ingredients possible, and we try to source from local purveyors as much as possible. We get our dried cherries from Payson Fruit Growers and our chocolate from Millcreek Cacao Roasters. I went to The University of Vermont so we had to use Vermont maple syrup as the sweetener.
Dishing: I love the Cat Tracks Cashew granola. How do you come up with new flavors?
Kris: It’s really from customer feedback. People kept asking for a non-coconut granola which is how I came up with the White Barn Maple Walnut, which has rolled oats, chopped walnuts, sunflower seeds, pumpkin seeds, pure Vermont maple syrup, Italian extra virgin olive oil, light brown sugar and Himalayan pink salt.
Kris: I love adding the granola to cookies. (See recipe below)
Dishing: Where can people find your granola?
Kris: We are sold locally at The Market, Fairweather, Park Silly, all over Deer Valley, including Deer Valley Grocery, Waldorf, Hyatt Place. In the surrounding area we are in Sun Valley and Boise, Idaho and Denver and Golden, Colorado.
Dishing: When you’re not eating at home, where do you like to go out to eat?
Kris: I love going to Five5eeds and getting the hot cake or the pork Benedict. My other favorite is Woodland Biscuit Company where I keep it simple and get the eggs, bacon and biscuit. Also, their scones are amazing.
Kris: Right now we are working on a bar that doesn’t freeze so it’s good for days on the mountains. It’s a date based bar with oats that will match each of our granolas.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 cups Park City Granola (any flavor, but we love Miner's Cherry Chocolate)
- Preheat oven to 375° F.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in Park City Granola.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9-11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15x10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20-25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
- FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8-10 minutes and pan cookie for 17-19 minutes.