Eleven Madison Park Granola

Recipe from Daniel Humm

Adapted by Sam Sifton

Updated January 18, 2024

  • Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
40 minutes
Cook Time
35 to 40 minutes
Rating
5(11,410)
Comments
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At the end of every meal at the restaurant Eleven Madison Park, in Manhattan, guests are presented with a small gift: a jar of granola for tomorrow’s breakfast. It is classic Alpine fare, taken straight from the chef Daniel Humm’s childhood in Zurich. The rolled oats are golden with brown sugar and a hint of maple, with salt and a wisp of olive oil for depth. Coconut chips and shelled pistachios provide a hint of whimsy, pumpkin seeds a leathery crunch. Dried sour cherries peek out from here and there, bits of softness to complete the whole. Best of all, the recipe is simple and bulletproof for anyone with a rimmed baking sheet and an oven, at least if you're careful with the kosher salt. Opinions vary greatly over the amount we call for: a whole tablespoon. For some, that is many teaspoons too many. (For many others it is absolutely perfect.) Season to taste. —Sam Sifton

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Ingredients

Yield:6 cups

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving

36 grams carbs; 355 calories; 9 grams monounsaturated 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

  1. Step 1

    Heat oven to 300 degrees. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds and salt.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
11,410 user ratings
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Comments

Vayo

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.

robWeeve, author of "You Just Passed Your Dinner"

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.

Jo

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.

Stuart

Among the comments I saw was one asking for the serving size - from 11 years ago. I don't know how often this request has been made, but the request doesn't seem to have been paid any attention. I want to second it, strongly. I am 89 years old and I suspect those who decide about such matters are much younger and don't appreciate the needs of those mostly older people who have to watch aspects of their nutrition intake carefully.

Dianne

I just made this and, to my taste, it is too much salt. I'll be cutting it in half next time.

PW

What is a serving?

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Credits

Adapted from Daniel Humm, Eleven Madison Park, New York

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