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granola with cherris and coconut in a mason jar

Eleven Madison Park Granola

Yield: 12 servings
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Eleven Madison Park granola sweetened with maple syrup and brown sugar gets its unique flavor from olive oil, pistachios, coconut, and sour cherries.


  • 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.


Original recipe calls for 1 cup pistachios and no pecans.
Swap shelled sunflower seed for pepitas if desired.
Suggested use of unsalted nuts and seeds. 


Serving: 12gCalories: 305kcalCarbohydrates: 36gProtein: 5gFat: 17gSaturated Fat: 4gSodium: 210mgPotassium: 227mgFiber: 4gSugar: 16gVitamin A: 156IUVitamin C: 1mgCalcium: 41mgIron: 2mg
Course: Breakfast
Cuisine: American
Keyword: breakfast, brown sugar, cereal, granola, maple