Eleven Madison Park Granola
Eleven Madison Park granola sweetened with maple syrup and brown sugar gets its unique flavor from olive oil, pistachios, coconut, and sour cherries. It will become your go-to granola recipe!
Eleven Madison Park Granola gets its name from being served at the end of every meal at the upscale Manhattan restaurant Eleven Madison Park.
The granola is served as a take-home gift to enjoy for breakfast the next morning and is served in practical yet charming Mason jars.
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 visiting New York. Perhaps the most striking award was the 2017 award for Best Restaurant in the World.
More recently in 2020 chef-owner Daniel Humm has been serving nearly 3000 meals to hungry and homeless New Yorkers amid the global pandemic.
Simple Granola Recipe
I have been making granola for over 30 years so it takes a lot to impress me with a granola recipe. Eleven Madison Park Granola is simple and flavorful with the flavors and textures of dried cherries, coconut flakes, and pistachios.
It is held together with olive oil, brown sugar, and maple syrup. In addition to rolled oats I add some plain corn flakes for crunch. It all comes together nicely and is surprisingly good for snacking on its own as well as enjoying with milk or yogurt.
What You’ll Need
The best thing about granola is that you may already have everything you need in your pantry. There are virtually no special tools required. Sp, if you have a baking sheet and an oven you’re all set. Some pantry staples:
Rolled oats – Using rolled oats in granola recipes gives a great texture. Since you are baking granola at a low temperature for 40 minutes there is really no need to use quick oats. However if that’s all you have then use them up (the texture may be different but it will work).
Nuts – I use a combination of pistachios and pecans. Both have a unique crunch and fit well in this recipe.
Corn flakes cereal – I always include plain corn flakes in granola recipes.
Coconut flakes – These dried coconut flakes are sometimes called coconut chips. You can find them by the raisins, prunes, and dried cranberries. This is not shredded coconut that you find in the baking aisle. Shredded coconut is wet and sticky. Coconut flakes are dry and crunchy like chips. If you omit the coconut add in more corn flakes.
Sunflower seeds – These are shelled seeds, unsalted. Swap in pepitas (shelled pumpkin seeds) if desired.
Salt – I deviated from the original recipe and used 1 teaspoon of table salt. It was still wonderfully flavorful.
Brown sugar, olive oil, and real maple syrup – Melt these together on the stovetop and pour over the dry ingredients to bind everything together.
Sour cherries –Use sweetened dried cherries or even cherry flavored Craisins if you cannot find sour.
Eleven Madison Park Granola
- 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 rimmed baking sheets with parchment paper; set aside.
- Toss the oats, pistachios, pecans, corn flakes, coconut, and sunflower seeds, and salt in a large bowl.
- Over low heat in a medium saucepan warm the brown sugar, maple syrup, and olive oil 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 over prepared baking sheets in a single layer. Sprinkle with 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 2 weeks or in the freezer for up to 1 month.