Make Eleven Madison Park’s Granola at home: salty-sweet, crunchy, and nothing like store-bought.
You know that moment when you taste something so good it ruins all other versions forever? That’s what happens when you make this granola. The original comes from one of New York’s most celebrated restaurants, and now you can recreate that magic in your own kitchen without a reservation or a three-figure check.
What makes this blend so special is the way pistachios, coconut chips, and pumpkin seeds come together with rolled oats, all bound by olive oil and maple syrup instead of the usual melted butter. The result stays beautifully loose, never forming those giant jawbreaker clumps you find in most homemade batches. Sour dried cherries get tossed in after baking, adding little bursts of tartness that cut through the sweetness. It’s the kind of granola that makes you rethink what breakfast can be.
Step-by-Step: Assembling and Baking EMP Granola
STEP 1: Preheat your oven to 300°F and line a rimmed baking sheet with parchment paper. In a large bowl, combine the rolled oats, pistachios, coconut chips, pumpkin seeds, and kosher salt. Mix everything together until evenly distributed.
STEP 2: In a medium saucepan over low heat, combine the brown sugar, maple syrup, and olive oil. Stir gently until the sugar dissolves completely and the mixture becomes smooth and fluid, about 2 to 3 minutes.
STEP 3: Pour the warm syrup mixture directly over the oat blend. Use a sturdy spatula to toss everything together, making sure every oat and nut gets coated. The mixture should look glossy and slightly sticky.
STEP 4: Spread the granola onto your prepared baking sheet in a single even layer. This is critical for achieving that signature crunch without any burnt edges or soggy pockets.
STEP 5: Bake for 35 to 40 minutes, stirring once at the halfway mark. You’re looking for a light golden brown color and a dry, toasted aroma. The granola will crisp up further as it cools, so don’t wait for it to look completely crunchy in the oven.
STEP 6: Remove the pan from the oven and immediately toss in the dried cherries or cranberries. Let the granola cool completely on the baking sheet before transferring it to an airtight container. Cooling fully is what locks in that crisp, separate texture.
What You Need to Make Eleven Madison Park’s Granola
This granola relies on a thoughtfully balanced mix of textures and flavors, from nutty crunch to chewy fruit, all tied together with a restrained sweetness.
- Rolled oats – the sturdy base that crisps beautifully without turning into dust.
- Shelled pistachios – add rich, buttery flavor and a pop of green that makes the mix look as good as it tastes.
- Unsweetened coconut chips – bring toasted, tropical notes and a satisfying crunch that’s nothing like shredded coconut.
- Pumpkin seeds – contribute earthy depth and a slight chew that contrasts with the crispier elements.
- Kosher salt – the secret weapon that balances sweetness and makes every other flavor more vivid.
- Light brown sugar – provides caramel undertones without overwhelming the blend.
- Maple syrup – adds natural sweetness and helps bind the mixture while baking.
- Extra virgin olive oil – replaces butter for a lighter, slightly fruity richness that keeps the granola from feeling heavy.
- Sour dried cherries – stirred in after baking to preserve their chewy texture and tart punch, though cranberries work just as well.
Serving Ideas: How to Enjoy EMP Granola
Spoon this over thick Greek yogurt with fresh berries, letting the granola’s crunch play off the yogurt’s creaminess. Pour cold milk over a bowl and eat it like cereal. Sprinkle it over vanilla ice cream for a salty-sweet dessert, or pack it into small containers for a portable snack that actually tastes interesting.
Granola Perfection: Tips for Texture and Flavor
- Spread the mixture in a true single layer on the baking sheet. Crowding leads to uneven baking, with some pieces burning while others stay pale and soft.
- Stir gently at the halfway point, but don’t break up the granola too much. You want loose clusters, not powder.
- Let the granola cool completely on the pan before storing. Moving it while warm traps steam and turns crisp pieces soggy within hours.
- If your oven runs hot, check the granola at 30 minutes. Golden edges can turn to burnt quickly once the sugar starts caramelizing.
EMP Granola: Frequently Asked Questions
Can I substitute other nuts or seeds for pistachios or pumpkin seeds?
Absolutely. Almonds, cashews, or pecans work well in place of pistachios, and sunflower seeds can replace pumpkin seeds without changing the texture. Just keep the total volume the same so the wet-to-dry ratio stays balanced and the granola bakes evenly.
What’s the best way to keep granola crunchy after baking?
Cool it completely on the baking sheet before transferring to an airtight container. Any residual warmth creates condensation, which softens the granola. Store it at room temperature in a jar or sealed bag, and it will stay crisp for weeks.
Is there a way to make this granola less sweet?
Cut the brown sugar down to a quarter cup and reduce the maple syrup to a quarter cup as well. The granola will still hold together and taste balanced, just with a more subtle sweetness that lets the nuts and salt shine through.
Can I use regular dried cherries instead of sour?
Yes, though the tartness of sour cherries provides a nice counterpoint to the maple and brown sugar. Regular sweet cherries or dried cranberries work fine, but you might want to add a small squeeze of lemon juice to the syrup mixture for balance.
How long does homemade granola last at room temperature?
Stored in an airtight container, this granola stays fresh and crunchy for up to three weeks. If you notice any softening, you can refresh it by spreading it on a baking sheet and toasting it at 300°F for five minutes.
How to Store and Keep Your Granola Fresh
Once the granola has cooled completely, transfer it to a large glass jar or airtight container. Keep it at room temperature in a cool, dry spot away from direct sunlight. Avoid storing it in the fridge, which can introduce moisture and ruin the crunch. Stored this way, the granola stays fresh and crunchy for up to three weeks.
Eleven Madison Park’s Granola
Ingredients
Equipment
Method
- Preheat your oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, stir together the rolled oats, pistachios, coconut chips, pumpkin seeds, and Kosher salt until combined.
- Place the brown sugar, maple syrup, and olive oil in a medium saucepan over low heat. Stir gently until the sugar dissolves and the mixture is smooth.
- Pour the warm syrup mixture over the dry ingredients. Mix with a spatula until all the oats and nuts are evenly coated.
- Spread the granola mixture onto the prepared baking sheet in a single, even layer.
- Bake for 35 to 40 minutes, stirring once halfway through, until the granola is dry and turning golden brown.
- Remove the baking sheet from the oven. Sprinkle the dried cherries or cranberries over the warm granola and gently toss to combine. Let the granola cool completely before transferring to a storage container.
