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 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 make this recipe often, and love it. I adapted it to make it less sweet (and caloric), and to me it is just as good. In place of pistachios, I used toasted pecans, as I prefer them. I use half the salt, use 1/4 cup light brown sugar, and then less than 1/3 cup of both maple syrup and olive oil (amount approximate - I mostly leave it about 1/2 inch below the top of the 1/3 cup measure). I personally leave out the dried fruit, as I prefer the nut and coconut taste to shine through. Yum!
My first time making (WOW!), it won't be my last. I read multiple reviews and made the following adjustments: reduce brown sugar to 1/3rd cup, reduce maple syrup to 1/4 cup and left the olive oil at 1/3 cup. One reviewer noted there is a saltiness difference betw Diamond Kosher Salt & Morton's Kosher Salt. Morton's is saltier and that's what I had, so reduced to 3/4 tsp Morton's and added 1/2 tsp Maldon salt. Used raw pistachio kernels, couldn't fine sour cherries. Baked 275F 40 mins. Perfect
It’s a shame to see this credited as such given that the recipe is clearly based off early Bird’s jubilee granola. Yes it has been adapted, but give credit where it is due.
Comments I applied very successfully include: combine wet and dry ingredients and rest for 30 minutes before baking; reduce Morton’s Kosher salt to 1/2 tbsp; chop cherries with nuts and oil blades before chopping if you want smaller pieces. I baked in large cast iron skillet, which made it very easy to stir every 30 minutes and clean. Thanks everyone!