Eleven Madison Park’s Granola Recipe
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Eleven Madison Park’s granola is truly iconic—nothing else compares. It’s perfectly balanced, salty-sweet, and irresistibly crunchy. Rolled oats are tossed with unsweetened coconut flakes, pumpkin seeds, pistachios, and dried cherries (or cranberries). Naturally gluten-free and delicious with yogurt, fresh fruit, a splash of milk, or even sprinkled over ice cream.
Ingredients
Instructions
Mix the dry ingredients. Preheat an oven to 300°F (150°C) then line a rimmed baking sheet with parchment paper. In a large bowl, combine 2¾ cups rolled oats, 1 cup shelled pistachios, 1 cup unsweetened coconut chips, ⅓ cup pumpkin seeds, and 1 Tbsp Kosher salt. Mix well.
Combine wet ingredients. Combine ½ cup brown sugar, ⅓ cup maple syrup, and ⅓ cup extra virgin olive oil in a medium saucepan. Set over low heat then cook, stirring until the sugar has dissolved. Pour directly over the oat mixture, then use a spatula to toss well.
Bake the granola. Pour the granola mixture onto the prepared baking sheet, ensuring it’s in a single even layer. Bake for 35-40 minutes, stirring once halfway through, or until the granola has dried and turns a light golden brown.
Add cherries. Add ¾ cup sour dried cherries or cranberries to the granola, give it a toss, then allow to cool completely before transferring to a large storage container.
Notes
- Make ahead & storage: Store granola in an airtight container for up to 2 weeks (if it lasts that long). Freezing: Freeze for up to 3 months; thaw overnight in the fridge. Tip: Use kosher salt—not table salt—to avoid over-salting.
