Eleven Madison Park Granola
Updated Jan. 19, 2024
- Total Time
- 40 minutes
- Cook Time
- 35 to 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2¾cups rolled oats
- 1cup shelled pistachios
- 1cup unsweetened coconut chips
- ⅓cup pumpkin seeds
- 1tablespoon kosher salt
- ½cup light brown sugar
- ⅓cup maple syrup
- ⅓cup extra virgin olive oil
- ¾cup dried sour cherries
Nutritional analysis per serving (12 servings)
296 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 6 grams protein; 162 milligrams sodium
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.
I love this recipe!!! I make it all the time and share with my friends.
Gram conversion: • 250 g rolled oats (2¾ cups) • 120 g shelled pistachios (1 cup) • 80 g unsweetened coconut chips (1 cup) • 40 g pumpkin seeds (⅓ cup) • 8 g Diamond Crystal kosher salt (1 tablespoon) • 110 g light brown sugar (½ cup) • 110 g maple syrup (⅓ cup) • 75 g extra virgin olive oil (⅓ cup) • 100 g dried sour cherries (¾ cup)
@Grze This is so helpful, and did you know that now you can toggle to metric measurements right in the cooking app?
Trader Joe's has a package dupe of this recipe, which I tried and is pretty good. But making it homemade tastes way fresher and tastier, and is super fun and easy to make! I made the following slight adjustments per comments 1) let the granola sit in the liquid for 30 mins, 2) used a scant 1/2 cup brown sugar, 3) used a scant tbsp of salt (would do maybe 2/3 next time, but the final product is not too salty for my taste), and 4) coconut flakes instead of chips.