Eleven Madison Park's Granola
Servings 6 cups +/-
Equipment
- Baking Sheet
- Small Saucepan
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.