Discover the recipe for Eleven Madison Park’s famous granola, known for its unique combination of ingredients and irresistible flavor. Perfect for breakfast or a healthy snack, this granola will become a household favorite.

Eleven Madison Park Granola overflowing out of the top of a glass rectangular container

Eleven Madison Park Granola is named after the granola served at the end of every meal at the upscale Manhattan restaurant Eleven Madison Park.

The granola is served at the end of the meal in practical yet charming Mason jars as a take-home parting gift for breakfast the following day.

granola with cherris and coconut in a mason jar

What is Eleven Madison Park?

Eleven Madison Park is a fine-dining restaurant in the heart of New York City. Having won many awards for its upscale American tasting menus, it has become a must-do for many visitors to New York. Perhaps the most striking award was the 2017 award for Best Restaurant in the World.

More recently, in 2020, chef Daniel Humm had been serving nearly 3,000 meals to hungry and homeless New Yorkers amid the global pandemic.

close up shot of granola in rectangular glass container

Simple Granola Recipe

I have been making granola for over 30 years, so impressing me with a granola recipe takes a lot of effort. Eleven Madison Park Granola is simple and flavorful with the textures of dried cherries, coconut flakes, and pistachios. I also include plain cornflakes for extra crunch.

two small colorful bowls of granola with edible flowers

Ingredients and Substitutions

The best thing about granola is that you may already have everything in your pantry. No special tools are required to make this granola. So, if you have a large rimmed baking sheet and an oven, you’re all set. Some pantry staples:

Rolled oats: Rolled oats give granola recipes a great texture. Since you are baking granola at a low temperature for 40 minutes, there is no need to use quick oats. However, if that’s all you have, use them up (the texture may be different, but it will work).

Nuts: Use a combination of pistachios and pecans; both have a unique crunch and work well in this recipe. Hazelnuts or almonds would be a good addition.

Cornflakes cereal: I always include plain cornflakes in granola recipes.

Coconut flakes: Dried coconut flakes, sometimes called unsweetened coconut chips, are found with raisins, prunes, and dried cranberries. They are not the wet and sticky shredded coconut you find in the baking aisle. If you omit the coconut, add more cornflakes.

granola spilled across a table with a wooden scoop of granola rested on top

Sunflower seeds – Use unsalted shelled seeds. Swap in pepitas (shelled raw pumpkin seeds) if desired.

Kosher Salt: I deviated from the original recipe and used one teaspoon of table salt.

Brown sugar, extra virgin olive oil, and real maple syrup: Melt these on the stovetop and pour over the dry ingredients to bind everything together.

Dried sour cherries: Use sweetened dried cherries or even cherry flavored Craisins if you cannot find sour. Add your favorite dried fruit.

granola with cherris and coconut in a mason jar

Eleven Madison Park Granola

Discover the recipe for Eleven Madison Park's famous granola, known for its unique combination of ingredients and irresistible flavor. Perfect for breakfast or a healthy snack, this granola will become a household favorite.

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  • 2 3/4 cups rolled oats
  • 1/2 cup pistachios, shelled
  • 1/2 cup pecans
  • 1/2 cup corn flakes
  • 1/2 cup coconut flakes, dried
  • 1/3 cup sunflower seeds, shelled
  • 1 teaspoon salt
  • 1/2 cup light brown sugar
  • 1/3 cup maple syrup
  • 1/3 cup olive oil, extra virgin
  • 3/4 cup sour cherries, dried
  • 1 Tablespoon light brown sugar


  • PREHEAT oven to 300 degrees Fahrenheit. Line 2 large rimmed baking sheets with parchment paper or a silicone baking mat; set aside.
  • TOSS the oats, pistachios, pecans, cornflakes, coconut, sunflower seeds, and salt together.
  • In a medium saucepan, WARM the brown sugar, maple syrup, and olive oil over low heat until the sugar is dissolved, stirring constantly to avoid burning.
  • POUR the sugar mixture over the oats mixture and fold until evenly coated. Spread granola in a single layer onto the prepared baking sheets. SPRINKLE with an additional Tablespoon of brown sugar.
  • BAKE for 20 minutes. Remove and STIR being sure to get the middle into the corners of the pans. BAKE for the final 20 minutes.
  • REMOVE from oven and stir in dried cherries. Let sit until cool. Store in an airtight container for two weeks or in the freezer for up to one month.


The original recipe calls for 1 cup of pistachios and no pecans.
Swap shelled sunflower seed for pepitas if desired.
Suggested use of unsalted nuts and seeds. 
Add whatever dried fruit you enjoy.
If adding chocolate chips, wait until the granola is completely cooled and ready to be stored. 


Serving: 12g, Calories: 305kcal, Carbohydrates: 36g, Protein: 5g, Fat: 17g, Saturated Fat: 4g, Sodium: 210mg, Potassium: 227mg, Fiber: 4g, Sugar: 16g, Vitamin A: 156IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 2mg
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

I used the NY Times original recipe for Eleven Madison Park Granola and made some substitutions.

This recipe was published in May 2020 and updated in April 2024.