I know I can’t complain about all of the rain we’ve been getting in California, but this weather is gloomy and it puts me in the mood to bake! I stumbled upon this recipe for homemade granola and when I read that the amazing restaurant Eleven Madison Park (NYC) hands it out to their patrons as a thank you, I thought that was such a nice touch … and I knew it had to be good! A quick trip to the bulk section at Whole Foods supplied me with all of my healthy ingredients. This granola is delicious — healthy, salty, sweet, crunchy, nutty, and well, addictive. So good on top of plain yogurt (and maybe vanilla ice cream) or on its own! This would make a nice gift in a mason jar too.
Recipe from Eleven Madison Park, published in the NYT Magazine
Eleven Madison Park Granola
Makes: 6 cups
Cooking time: 40 minutes
2 3⁄4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkinseeds
1 tablespoon 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
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 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.