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
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.
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 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.
I find this a tad too sweet and salty. I'd cut back on the sugars and mic the salt in with the liquid after the sugar melts and is off the stove. I use pecans or pistachios - whatever is on hand.
Doubled recipe, subbed walnuts for pistachios, added flax seeds and sunflower seeds. Baked on convection at 300, stirring every 10 minutes and switching oven position. After it was cooled, added golden raisins, instead of the cherries. Absolutely divine!
Yes. Cut the salt in half.
Yes, 1 t. is better!