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Eleven Madison Park’s Granola

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A salty-sweet, crunchy granola inspired by the famous Eleven Madison Park restaurant in New York. This blend features pistachios, coconut chips, and pumpkin seeds, held together with olive oil and maple syrup, and finished with a bright touch of sour dried cherries. Delicious for breakfast over yogurt, with milk, or as a snack straight from the jar.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups rolled oats
  • 1 cup shelled pistachios
  • 1 cup unsweetened coconut chips
  • 1/3 cup pumpkin seeds
  • 1 tablespoon Kosher salt
Wet Ingredients
  • 1/2 cup light brown sugar packed
  • 1/3 cup maple syrup
  • 1/3 cup extra virgin olive oil
To Finish
  • 3/4 cup sour dried cherries or dried cranberries

Equipment

  • Large mixing bowl
  • Medium saucepan
  • Spatula
  • Rimmed baking sheet
  • Parchment paper

Method
 

  1. Preheat your oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, stir together the rolled oats, pistachios, coconut chips, pumpkin seeds, and Kosher salt until combined.
  3. 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.
  4. Pour the warm syrup mixture over the dry ingredients. Mix with a spatula until all the oats and nuts are evenly coated.
  5. Spread the granola mixture onto the prepared baking sheet in a single, even layer.
  6. Bake for 35 to 40 minutes, stirring once halfway through, until the granola is dry and turning golden brown.
  7. 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.

Nutrition

Calories: 310kcal

Notes

Any kind of nut can be substituted for the pistachios—try almonds or cashews if you prefer. Sunflower seeds can stand in for pumpkin seeds. For a less sweet granola, reduce both the brown sugar and maple syrup to a quarter cup each—the texture and flavor will remain balanced. Cool the granola completely on the baking sheet before storing in an airtight container, as this ensures lasting crunch. Stored properly at room temperature, the granola will stay fresh for up to three weeks. Enjoy with yogurt, milk, fruit, or as a topping for ice cream.

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