Eleven Madison Park Granola Recipes

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ELEVEN MADISON PARK GRANOLA



Eleven Madison Park Granola image

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.

Provided by Sam Sifton

Categories     breakfast, easy, main course

Time 40m

Yield 6 cups

Number Of Ingredients 9

2 3/4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds
1 tablespoon kosher salt
1/2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3/4 cup dried sour cherries

Steps:

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

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 16 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 139 milligrams, Sugar 12 grams, TransFat 0 grams

ELEVEN MADISON PARK'S GRANOLA RECIPE



Eleven Madison Park's Granola Recipe image

This addictively salty-sweet granola includes cherries, pistachios, and coconut flakes.

Provided by Carrie Vasios Mullins

Categories     Breakfast     Snack     Breakfast and Brunch     Breakfast Sweets     Desserts

Time 50m

Yield 12

Number Of Ingredients 9

2 3/4 cups rolled oats
1 cup shelled pistachios
1/3 cup raw pumpkin seeds
1 cup unsweetened coconut chips or flakes (not shredded coconut)
1 tablespoon salt
1/2 cup light brown sugar
1/3 cup extra virgin olive oil
1/3 cup maple syrup, perferably Grade B
3/4 cup dried sour cherries

Steps:

  • Preheat oven to 300°F. Line a baking sheet with parchment paper.
  • In a medium bowl, mix together oats, pistachios, pumpkin seeds, coconut chips, and salt.
  • In a small sauce pan combine brown sugar, olive oil, and maple syrup. Bring heat to medium and whisk occasionally until sugar has dissolved. Pour over oat mixture.
  • Spread oats along prepared baking sheet. Bake until lightly golden, about 40 minutes. Remove from oven and mix in dried cherries. This Recipe Appears In Wake and Bake: Eleven Madison Park's Granola

Nutrition Facts : Calories 304 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 6 g, Sodium 593 mg, Sugar 15 g, Fat 18 g, ServingSize makes 6 cups, UnsaturatedFat 0 g

ELEVEN MADISON PARK GRANOLA



ELEVEN MADISON PARK GRANOLA image

Categories     Breakfast     Bake

Yield 6 cups

Number Of Ingredients 9

2 3/4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/2 cup pumpkin seeds
1 tablespoon salt
1/2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
2/4 cups dried sour cherries

Steps:

  • 1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds 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 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.

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