Eleven Madison Park Granola Recipe  (/favicon.ico)  (https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola)   (/manifest.json)                         (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-152x152-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-144x144-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-120x120-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-114x114-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-76x76-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-72x72-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-precomposed.png)  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New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth.   Total Time 40 minutes Cook Time 35 to 40 minutes  Rating 5            (6,312)  Notes Read community notes       At the end of every meal at the restaurant Eleven Madison Park, in Manhattan, guests are presented with a small gift: a jar of granola for tomorrow’s breakfast. It is classic Alpine fare, taken straight from the chef Daniel Humm’s childhood in Zurich. The rolled oats are golden with brown sugar and a hint of maple, with salt and a wisp of olive oil for depth. Coconut chips and shelled pistachios provide a hint of whimsy, pumpkin seeds a leathery crunch. Dried sour cherries peek out from here and there, bits of softness to complete the whole. Best of all, the recipe is simple and bulletproof for anyone with a rimmed baking sheet and an oven, at least if you're careful with the kosher salt. Opinions vary greatly over the amount we call for: a whole tablespoon. For some, that is many teaspoons too many. (For many others it is absolutely perfect.) Season to taste.—Sam Sifton   Featured in: (https://www.nytimes.com/2011/10/30/magazine/modernist-cuisine-for-laymen.html) Liquid Nitrogen Optional      Learn: (/guides/44) How to Make Ice Cream    Read More      Save  Log in  orsign up  to save this recipe.        Give  Subscriber benefit: give recipes to anyone As a subscriber, you have10gift recipes to give each month. Anyone can view them - even nonsubscribers.(https://help.nytimes.com/hc/en-us/articles/360060848652) Learn more.   (https://www.nytimes.com/subscription/cooking.html) Subscribe             Share   Copy link   (mailto:?subject=NYT%20Cooking:%20Eleven%20Madison%20Park%20Granola&body=NYT%20Cooking:%20Eleven%20Madison%20Park%20Granola%0A%0Ahttps://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola?smid%3Dem-share)   Email   (https://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1014304-eleven-madison-park-granola%3Fsmid%3Dpin-share&description=NYT%20Cooking:%20At%20the end of every meal at the restaurant Eleven Madison Park, in Manhattan, guests are presented with a small gift: a jar of granola for tomorrow’s breakfast. It is classic Alpine fare, taken straight from the chef Daniel Humm’s childhood in Zurich. The rolled oats are golden with brown sugar and a hint of maple, with salt and a wisp of olive oil for depth. Coconut chips and shelled pistachios p&media=https%3A%2F%2Fstatic01.nyt.com%2Fimages%2F2024%2F01%2F22%2Fmultimedia%2F22MadParkGranola-rex-flwc%2F22MadParkGranola-rex-flwc-jumbo.jpg)   Pinterest   (https://www.facebook.com/sharer/sharer.php?u=https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola%3Fsmid=fb-share)   Facebook   (https://x.com/intent/post?text=Eleven%20Madison%20Park%20Granola&url=https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola%3Fsmid=tw-share&hashtags=NYTCooking)   X   (https://api.whatsapp.com/send?text=Eleven%20Madison%20Park%20Granola%20https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1014304-eleven-madison-park-granola%3Fsmid%3Dwa-share)   Whatsapp   (http://www.reddit.com/submit?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1014304-eleven-madison-park-granola%3Fsmid%3Dre-share&title=Eleven%20Madison%20Park%20Granola)    Reddit              Print Options  (false)   Include recipe photo    Print Recipe       Advertisement    Ingredients Yield: 6 cups  2¾ 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   Add ingredients to Grocery List   (/guides/79-substitutions-for-cooking) Ingredient Substitution Guide Nutritional Information Nutritional analysis per serving (12 servings) 296 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 6 grams protein; 162 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. (https://www.edamam.com/website/wizard.jsp) Powered by ()           Preparation Step 1 Heat oven to 300 degrees. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds and salt.   Step 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.   Step 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.   Step 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.       Similar Recipes     (/recipes/1012630-olive-oil-granola-with-dried-apricots-and-pistachios) (Olive Oil Granola With Dried Apricots and Pistachios)   Olive Oil Granola With Dried Apricots and Pistachios Melissa Clark     (/recipes/1021317-cherry-almond-granola-crisp) (Cherry-Almond Granola Crisp)   Cherry-Almond Granola Crisp Jerrelle Guy     (/recipes/1020254-perfect-black-and-white-cookies) (Perfect Black and White Cookies)   Perfect Black and White Cookies Melissa Clark     (/recipes/1014549-laurent-tourondels-favorite-granola) (Laurent Tourondel's Favorite Granola)   Laurent Tourondel's Favorite Granola Jeff Gordinier     (/recipes/1020980-strawberry-granola) (Strawberry Granola)   Strawberry Granola Daniela Galarza     (/recipes/1021959-breakfast-bars-with-oats-and-coconut) (Breakfast Bars With Oats and Coconut)   Breakfast Bars With Oats and Coconut Melissa Clark     (/recipes/1017293-whole-grain-granola) (Whole Grain Granola)   Whole Grain Granola Melissa Clark     (/recipes/1014040-granola) (Granola)   Granola Martha Rose Shulman     (/recipes/1017997-seeded-pecan-granola) (Seeded Pecan Granola)   Seeded Pecan Granola The New York Times     (/recipes/1022569-apple-crisp) (Apple Crisp)   Apple Crisp Genevieve Ko     (/recipes/1015609-no-bake-granola-bars) (No-Bake Granola Bars)   No-Bake Granola Bars Mark Bittman     (/recipes/1013621-flax-and-mixed-grains-granola) (Flax and Mixed Grains Granola)   Flax and Mixed Grains Granola Martha Rose Shulman     (/recipes/1022967-big-cluster-chocolaty-granola) (Big-Cluster Chocolaty Granola)   Big-Cluster Chocolaty Granola Ali Slagle     (/recipes/1019516-overnight-oats) (Overnight Oats)   Overnight Oats Genevieve Ko     (/recipes/1018658-classic-oatmeal-raisin-cookies) (Classic Oatmeal-Raisin Cookies)   Classic Oatmeal-Raisin Cookies Melissa Clark     (/recipes/1013622-granola-bars-with-chocolate) (Granola Bars With Chocolate)   Granola Bars With Chocolate Martha Rose Shulman     (/recipes/9465-the-250-cookie-recipe) (The $250 Cookie Recipe)   The $250 Cookie Recipe Barbara Whitaker     (/recipes/1018085-coconut-almond-cluster-granola) (Coconut Almond Cluster Granola)   Coconut Almond Cluster Granola Melissa Clark     (/recipes/1014179-cherry-clafoutis) (Cherry Clafoutis)   Cherry Clafoutis Martha Rose Shulman     (/recipes/1014414-granola) (Granola)   Granola Martha Rose Shulman             Ratings   5out of 5 6,312user ratings   Your rating  (1)  (1 star) 1 star    (2)  (2 stars) 2 stars    (3)  (3 stars) 3 stars    (4)  (4 stars) 4 stars    (5)  (5 stars) 5 stars     Submit   Log in  orsign up  to rate this recipe.      Have you cooked this?    Mark as Cooked  Log in  orsign up  to mark this recipe as cooked.        Private Notes Leave a Private Note on this recipe and see it here.  Cooking Notes Add Note  (Share your notes with other cooks or make a private note for yourself…)   (public)  Public (private)  Private  Submit     All Notes    Private      robWeeve, author of "You Just Passed Your Dinner"  6 years ago   2 points - 1 tablespoon of kosher salt is insanely over salted. inedible.  my next mix, tomorrow, will reduce the amount to 1 teaspoon.the other point is when you cook the granola do not be tempted to cook it beyond 45 minutes.  at 45 minutes the initial liquids will have dried but the hot granola will still appear to be wet because you are seeing  the sugar which has liquefied.   if you leave the pan in the oven longer than 45 minutes the sugar will only caramelize and ultimately burn. Is this helpful?            564       Jo  6 years ago   I have made this many times and still find it to be the best granola ever!  For those who think the amount of salt is too much, just be sure you are using kosher salt.  A tablespoon of it is equal to about a teaspoon of regular table salt.  I use Diamond Crystal Kosher Salt.  I have also made it with different nuts and fruits but find that my family and friends prefer it just as written. Is this helpful?            341       Leslie  6 years ago   I make this recipe often, and love it.  I adapted it to make it less sweet (and caloric), and to me it is just as good.  In place of pistachios, I used toasted pecans, as I prefer them.  I use half the salt, use 1/4 cup light brown sugar, and then less than 1/3 cup of both maple syrup and olive oil (amount approximate - I mostly leave it about 1/2 inch below the top of the 1/3 cup measure).  I personally leave out the dried fruit, as I prefer the nut and coconut taste to shine through. Yum! Is this helpful?            243       ChiaviDiBasso  6 years ago   Sticky dried cherries.  I had a lot of trouble chopping the dried cherries into small bits because they are so sticky.  I solved the problem by freezing the cherries and then chopping them up in a food processor. Is this helpful?            224       Marilyn  6 years ago   I gotta say, no wonder it's delicious - it has a lot of sugar in relation to the quantity of oats.  I've been using a recipe for granola from America's Test Kitchen that uses 5 cups of oats, 2 cups of nuts, and only 2/3 cup sugar, half of which is maple syrup. It's delicious, too. Is this helpful?            217       Chris B.  6 years ago   Let's clear this up once and for all.  Diamond Crystal Kosher salt is less dense than Morton Kosher salt.  So Diamond Crystal is less salty per unit than Morton.  So to be on the safe side always use Diamond Crystal.  I think most pros do already.I found this out the hard way when I almost ruined a recipe when I couldn't get Diamond Crystal and bought Morton's instead.  I threw the box of Morton's right out.  Too dangerous to have in the  kitchen! Is this helpful?            177       susank57  6 years ago   I make this all the time.  I was not a fan of purchased granolas- even the fancy stuff they sell these days.  I mix the olive oil, syrup, sugar and salt (a fraction of what is called for) in a heavy glass measuring cup and pop it in the microwave rather than using saucepan on the stove. Is this helpful?            160       maria  6 years ago   I make a granola recipe very close to this one but use coconut oil instead of olive oil and add pecans, sun flower seeds, chia seeds and ground flax seeds to the mix. Yum! Is this helpful?            103       PDX Maus  6 years ago   I also added 1 cup medium shred coconut, which was all I had on hand.  It didn't burn.  Although you couldn't see the medium shredded flakes, it was definitely a subtle additional flavor.  When I made the batch a second time and forgot to add coconut, it wasn't as good.  The coconut is definitely needed to balance the flavors. Is this helpful?            89       jmee  6 years ago   I've ditched every other granola recipe now that I've discovered this one. The base recipe accommodates all sorts of variations. I usually use sliced or slivered almonds rather than pistachio nuts because I have them on hand. I leave out the coconut and cherries. And I cut the sugar and salt a bit. I've added cinnamon and a bit of orange juice to great success. It's a fun recipe to play around with and has become one of the more requested items for care packages for my kids. Is this helpful?            83       Uviolet  6 years ago   Using sugar/syrup/olive oil gave this granola perfect crunch; my usual recipe uses veg oil and honey and it turns out a lot softer, which my husband doesn't like! I added ground cardamom, which i like with the pistachio/cherry combo. Is this helpful?            72       bluerroses  6 years ago   I love having nutritional info available. It would be a huge help if the portion size was noted as well. For example, it's challenging to figure out the volume of 1/14th of this recipe. Is this helpful?            70       Amy  6 years ago   My favorite granola--first tasted as a gift after dinner at 11 Madison Park years ago. Have used dried apricots instead of cherries and almonds instead of pistachios but best as written.  Very easy to make and it freezes well. Is this helpful?            63       LAV  6 years ago   A delicious base recipe to play around with.  I don't see this granola lasting long in our house!   Like most folks, I used 1/4 (!) of the sugar and syrup, and it was still plenty sweet.  I also used 1 tsp of kosher salt, and will use even less next time.  For the final tweak - I used shredded coconut, slivered almonds, organic raisins, and dried cranberries.  So easy and fabulous - a true keeper. Is this helpful?            55       Kate  6 years ago   One granola recipe to rule them all Is this helpful?            52        Liz  53 minutes ago   It looks so much better than the above photo - wonderful granola Is this helpful?                   Grace  3 days ago   Everything about this recipe sounded great except coconut flakes. I despise them. So I added 3/4 c. hemp seeds, upped the dried cherries to 1 cup, and left everything else as is. Perfect without that god awful coconut. Is this helpful?                   Amy  1 week ago   I agree that the tablespoon of kosher salt is too much. I reduced it by half and the feedback from my daughter was that it was “still too much”. I use half pistachios and half walnuts, which is just as tasty. I also leave out the dried fruit and use shredded coconut instead of toasted flakes. Overall, delicious recipe with a few modifications. Is this helpful?                   Melissa  1 week ago   I have made this recipe about 5 times now, and love it!! A few things that might help someone else out; I only had sweetened coconut and it actually works quite well still. Because the sweetened coconut has a lot of sugar I reduce the sugar in the recipe (1/4 cup sugar, 1/4 cup maple.) I usually leave in the oven and rotate often as I like my granola extra crunchy, yum! I usually make this on the weekend and it's enough for my morning yogurt for about two weeks, definitely a staple recipe for me Is this helpful?                   Melinda Baker  2 weeks ago   I think this is excellent granola, however there is way too much salt in the recipe. I am going to have to throw this out because it has too much salt. I will make it again with half as much salt or less in it. Thank you.
Melinda Is this helpful?            1       me  2 weeks ago   Added flax seed, apricots, blueberries, sunflower seeds, pecans, pinch cinnamon and nutmeg. Is this helpful?                   Janet  2 weeks ago   Holy moly!  So yummy!  Used Trees Knees spicy maple syrup which gives the sweetness a little pop.  Also cut the brown sugar to 1/3 cup and made sure to use Kosher Salt. Everybody raved about it so I’m making little bags for family to take home on Thanksgiving! Is this helpful?                   Chris G  2 weeks ago   This is the best ever. I make a couple of modifications based on my taste. I get rave reviews and often give as gifts. Is this helpful?                   me  3 weeks ago   Added apricots (game changer) flax seed, pecans,blueberries Is this helpful?                   Marlene  3 weeks ago   Use coconut instead of olive oil. Try reducing amount each time and note changes.
Use a little more maple syrup and eliminate brown sugar. No need to heat liquids. 
Change up nuts and dried fruit for variety. Is this helpful?                   Diane  3 weeks ago   Years ago a friend and I came up with a remarkably similar granola recipe.  I use 1/3 cup honey and 1/3 cup oil for 6 cups of oats.  It is plenty sweet and holds together well! Is this helpful?                   Bonnie  3 weeks ago   Looks too sweet. My granola uses 1/4 cup maple syrup. I started making it because the commercial ones are way too sweet. Is this helpful?                   Kathryn  1 month ago   My first batch-delicious! The Goldilocks of granola- perfect balance of sweet and salty. At the suggestion of others and using what I had on hand, I added dried cranberries that I froze before chopping ( genius), Rice Krispies, TJ unsalted roasted slivered almonds and sweetened coconut. Other than that, I followed the recipe. I never liked granola until now- it was always too sweet. Always learn from the comments!!!! Is this helpful?            1          dimmerswitch  2 weeks ago   Kathryn - You cay "The Goldilocks of granola".  I love your comment!  My fav of all time, this recipe, but I do cut the salt back by quite a lot. Is this helpful?                    JH  1 month ago   Perfectly crunchy granola! Recipe is great as is, if a little salty. I’ve altered it to fit my personal tastes: omit coconut, increase pumpkin seeds to 1 cup, reduce salt to 1 teaspoon, substitute sour cherries for cranberries, and add the zest of an orange when adding dried fruit. Is this helpful?                   Christina  1 month ago   40 minutes Is this helpful?                    Private notes are only visible to you.     Credits Adapted from Daniel Humm, Eleven Madison Park, New York  Recipe Tags (/tag/granola) Granola  (/tag/maple%20syrup) Maple Syrup  (/tag/pistachio) Pistachio  (/tag/rolled%20oat) Rolled Oat  (/tag/unsweetened%20coconut) Unsweetened Coconut  (/topics/breakfast) Breakfast  (/tag/easy) Easy  (/tag/main%20course) Main Course  (/topics/vegetarian) Vegetarian     Advertisement   Log in  orsign up  to save this recipe.        More From(/68861692-nyt-cooking/2304800-breakfast-in-bed) Breakfast in Bed      (/recipes/2868-jordan-marshs-blueberry-muffins) (Jordan Marsh’s Blueberry Muffins)       Jordan Marsh’s Blueberry Muffins Marian Burros 17352 ratings with an average rating of 5 out of 5 stars            17,352  40 minutes, plus at least 30 minutes' cooling     Save to Recipe Box Log in  orsign up  to save this recipe.        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