Eleven Madison Park’s Granola
This salty-sweet granola includes cherries, pistachios, and shredded coconut, and is loaded with flavor.
We were out of granola, so I went looking for something new to try. I found this copycat recipe for Eleven Madison Park’s granola from the New York Times Cooking, which sounded really tasty, and I luckily had all of the ingredients on hand. Eleven Madison Park is a fine-dining restaurant in New York, which is supposed to be amazing. I’ve read for years that so many people rave about their granola and say it’s the very best granola recipe ever, so I had to try making it. I adapted it a bit by using unsweetened shredded coconut and a bit of olive oil combined with coconut oil. I loved the salty-sweet combination, and the pumpkin seeds, pistachios, and dried cherries tasted wonderful together. My kids love this loaded granola and think it’s delicious paired with milk, Greek yogurt, or ice cream.
Eleven Madison Park’s Granola
Ingredients:
- 2¾ cups rolled oats
- 1 cup shelled pistachios, chopped
- ⅓ cup pumpkin seeds
- 2 tsp kosher salt
- ½ cup brown sugar
- ⅓ cup real maple syrup
- 3 tbsp coconut oil
- 2 tbsp cup extra virgin olive oil
- 1 cup unsweetened coconut, shredded
- ¾ cup dried sour cherries, chopped
How to Make Eleven Madison Park’s Granola Copycat Recipe
Heat oven to 300 degrees. Line a baking sheet with parchment paper.
In a large bowl, mix the oats, pistachios, pumpkin seeds, and salt.
In a small saucepan set over low heat, warm the sugar, syrup, coconut oil, and olive oil until the sugar has just dissolved, then remove from heat.
Fold the sugar mixture into the oat mixture, coating the dry ingredients evenly.
Spread granola over the prepared baking sheet in an even layer.
Bake for 20 minutes, stirring the granola halfway through baking.
Stir in the unsweetened coconut and return to baking for 10-15 minutes longer, or until golden brown and dry.
Remove from the oven and allow it to cool completely.
Chop the dried cherries into bits and add to the cooled granola. Side Note: Dried cherries can be sticky and hard to chop. Freeze for a few minutes, then pulse them in the food processor, if desired.
Store in an airtight container at room temperature for 2 weeks, or in the refrigerator for 1 month. Enjoy.
Equipment
Ingredients
- 2¾ cups rolled oats
- 1 cup shelled pistachios chopped
- ⅓ cup pumpkin seeds
- 2 tsp kosher salt
- ½ cup brown sugar
- ⅓ cup real maple syrup
- 3 tbsp coconut oil
- 2 tbsp cup extra virgin olive oil
- 1 cup unsweetened coconut shredded
- ¾ cup dried sour cherries chopped
Instructions
- In a large bowl, mix the oats, pistachios, pumpkin seeds, and salt.
- In a small saucepan set over low heat, warm the sugar, syrup, coconut oil, and olive oil until the sugar has just dissolved, then remove from heat.
- Fold the sugar mixture into the oat mixture, coating the dry ingredients evenly.
- Spread granola over the prepared baking sheet in an even layer.
- Bake for 20 minutes, stirring the granola halfway through baking.
- Stir in the unsweetened coconut and return to baking for 10-15 minutes longer, or until golden brown and dry.
- Remove from the oven and allow it to cool completely.
- Chop the dried cherries into bits and add to the cooled granola. Side Note: Dried cherries can be sticky and hard to chop. Freeze for a few minutes, then pulse them in the food processor, if desired.
- Store in an airtight container at room temperature for 2 weeks, or in the refrigerator for 1 month. Enjoy.
Have never seen coconut threads here…just flakes and shaves. The granola looks great!