Eleven Madison Park Granola

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. There is nothing tricky about the dish, as there is in much that the restaurant serves. No liquid nitrogen is required. It is instead 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 (yes, a whole tablespoon) 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.

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 Information

  • Nutritional analysis per serving (6 servings)

    619 calories; 36 grams fat; 11 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 67 grams carbohydrates; 8 grams dietary fiber; 33 grams sugars; 12 grams protein; 751 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 cups

Preparation

1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.
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. 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. 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.

40 minutes