Eleven Madison Park Granola
Updated January 18, 2024
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth.
- Total Time
- 40 minutes
- Cook Time
- 35 to 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 ¾ cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
⅓ cup pumpkin seeds
1 tablespoon kosher salt
½ cup light brown sugar
⅓ cup maple syrup
⅓ cup extra virgin olive oil
¾ cup dried sour cherries
Nutritional analysis per serving
36 grams carbs; 355 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 22 grams fat; 5 grams fiber; 195 milligrams sodium; 8 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 300 degrees. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds and salt.
- Step 2
In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
- Step 3
Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
- Step 4
Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.
Private Notes
Comments
2 points - 1 tablespoon of kosher salt is insanely over salted. inedible. my next mix, tomorrow, will reduce the amount to 1 teaspoon.
the other point is when you cook the granola do not be tempted to cook it beyond 45 minutes. at 45 minutes the initial liquids will have dried but the hot granola will still appear to be wet because you are seeing the sugar which has liquefied. if you leave the pan in the oven longer than 45 minutes the sugar will only caramelize and ultimately burn.
I worked there , made this hundreds of times. Here's my advice. Let it sit 30 minutes before baking to let the oats absorbe the liquid. Bake at 225 and make sure you stir every half hour. Bake for 2 to 3 hours until it looks dry and Caramelized.
I have made this many times and still find it to be the best granola ever! For those who think the amount of salt is too much, just be sure you are using kosher salt. A tablespoon of it is equal to about a teaspoon of regular table salt. I use Diamond Crystal Kosher Salt. I have also made it with different nuts and fruits but find that my family and friends prefer it just as written.
This granola is excellent! I've made it twice now and it's turned out perfectly both times, but I did follow Jo's suggestion to let it sit for 1/2 hour before cooking, bake it at 225 for 2 - 3 hours, and stir it every 1/2 hour. Crunchy & yummy even after sitting in yogurt for a while.
A key instruction here is to use a large sheet pan. A large sheet pan is 15”x21”. That gives about a quarter inch of depth for the full amount. Not every oven can accommodate a pan this size. To get caramelization, you need to dry the granola out first and then toast it. Too deep on the pan (because the pan is smaller than 15x21) means toasting the surface before drying out the middle, and then stopping (to avoid burning) before everything is caramelized. My guess is that at least some of the people objecting to the salt and sugar level are eating undercooked granola. Cut the recipe in half and see if it tastes different.
I've made several recipes of granola and of course each is a little different. I was hesitant to make this one as it seemed to have more sugar and fewer nuts than I prefer in my granola. But I will say, this did not last long. I used larger ground kosher salt (not quite a flake, but bigger than one would use on their food at the table) and found the balance of sweet and salty to be incredible. This granola is a winner and extremely easy for anyone timid about making their own at home.