The words “granola” and “Michelin stars” don’t usually end up in the same sentence. Unless, of course, you are talking about the Eleven Madison Park granola.
You may not be aware that the restaurant voted Best Restaurant in the World in 2017 makes granola that all diners receive at the end of their meal as a sort of parting gift. You may not think that granola can be your new favorite snack, whether at home or on the go. You may be intimidated just thinking about how to imitate a dish made by award-winning chefs in Manhattan. Worry not! The granola handmade at Eleven Madison Park every day can be replicated in your home kitchen in around 45 minutes.
- 2 ¾ cups rolled oats
- 1 cup shelled pistachios
- 1 cup unsweetened coconut chips
- ⅓ cup pumpkin seeds
- 1 tablespoon kosher salt
- ½ cup light brown sugar
- ⅓ cup maple syrup
- ⅓ cup extra virgin olive oil
- ¾ cup dried sour cherries
Preheat your oven to 300 degrees and gather your ingredients and tools. In a large bowl, mix the oats, salt, pumpkin seeds, coconut, and pistachios. We recommend using a scale to measure all of your ingredients so you get the ratios just right.
Set a small saucepan over low heat and warm the syrup, olive oil, and sugar until the sugar dissolves. Remove from heat. Add warm liquids into the dry mixture of oats, folding to ensure all of the dry ingredients are well-coated.
Line a large, rimmed baking sheet with a silicone baking mat or parchment paper and spread the granola mixture over it evenly. Bake until dry, being sure to stir the mixture after 15 minutes and then every 10 minutes after that. The granola should be finished and golden brown after 35 to 45 minutes. Keep an eye on the coconut each time you stir since that is the ingredient that will burn if you don’t pay close attention.
Remove the mixture from the oven and mix in the dried cherries. Let the mixture cool before placing it in storage containers such as jars or baggies.
Though the above recipe is directly from Daniel Humm, the chef and co-owner of Eleven Madison Park, and ideally should be recreated as he intended, you can substitute some ingredients if need be. If you don’t have pumpkin seeds, try sunflower. If you don’t like pistachios, use pecans. Substitute a different dried fruit for the cherries. Really, if you have the base ingredients and get the sweet-salty ratio to your liking, you can experiment a bit from there.
While reading about this granola, we discovered a bit of a salt debate going on with this recipe. Above, the ingredients call for 1 tablespoon of kosher salt. It seems that this is too much salt for many people, but just the right amount of salt for several others. The only way to find out if 1 tablespoon of salt is the correct amount for you is to try it. We recommend making your first batch with the whole tablespoon of salt and adjusting from there.
Don’t overcook the granola. After about 40 minutes in the oven, most of the moisture will be gone, but the granola will still appear wet. This is what you want; the granola will not appear dry while it is hot unless it is significantly overcooked. Once you take the granola out and it cools, that shine will dissipate, and your granola will not be wet.
Some people say that this recipe has too much sugar, which is a matter of preference. If you want to lower the calories in this granola or it is too sweet for your taste, cutting back on the sugar is OK. We don’t know that we would go too far to substitute for the sweet ingredients in this recipe, though; it is famous for a reason.
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