{ "archive_path": "archive/1728416227.678684", "base_url": "cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola", "basename": "1014304-eleven-madison-park-granola", "bookmarked_date": "2024-10-08 19:37", "canonical": { "archive_org_path": "https://web.archive.org/web/cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola", "dom_path": "output.html", "favicon_path": "favicon.ico", "git_path": "git/", "google_favicon_path": "https://www.google.com/s2/favicons?domain=cooking.nytimes.com", "headers_path": "headers.json", "htmltotext_path": "htmltotext.txt", "index_path": "index.html", "media_path": "media/", "mercury_path": "mercury/content.html", "pdf_path": "output.pdf", "readability_path": "readability/content.html", "screenshot_path": "screenshot.png", "singlefile_path": "singlefile.html", "warc_path": "warc/", "wget_path": null }, "domain": "cooking.nytimes.com", "downloaded_at": "2024-10-09T19:52:05.555061+00:00", "downloaded_datestr": "2024-10-09 19:52", "extension": "", "hash": "TD8A2899R4ED8J3CYXPD", "history": { "archive_org": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--head", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://web.archive.org/save/https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola" ], "cmd_version": "8.10.1", "end_ts": "2024-10-09T03:11:35.928929+00:00", "index_texts": null, "output": "https://web.archive.org/web/20241009031121/https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola", "pwd": "/data/archive/1728416227.678684", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:11:17.285162+00:00", "status": "succeeded" } ], "dom": [], "favicon": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--max-time", "60", "--output", "favicon.ico", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://www.google.com/s2/favicons?domain=cooking.nytimes.com" ], "cmd_version": "8.10.1", "end_ts": "2024-10-09T03:11:00.669529+00:00", "index_texts": null, "output": "favicon.ico", "pwd": "/data/archive/1728416227.678684", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:11:00.437705+00:00", "status": "succeeded" } ], "git": [], "headers": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--head", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola" ], "cmd_version": "8.10.1", "end_ts": "2024-10-09T03:11:00.734018+00:00", "index_texts": null, "output": "headers.json", "pwd": "/data/archive/1728416227.678684", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:11:00.703905+00:00", "status": "succeeded" } ], "htmltotext": [ { "cmd": [ "(internal) archivebox.extractors.htmltotext", "./{singlefile,dom}.html" ], "cmd_version": "0.8.5rc9", "end_ts": "2024-10-09T03:11:12.380699+00:00", "index_texts": [ " 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) (https://static01.nyt.com/images/2024/01/22/multimedia/22MadParkGranola-rex-flwc/22MadParkGranola-rex-flwc-jumbo.jpg) (https://g1.nyt.com) (https://typeface.nyt.com) (https://g1.nyt.com/fonts/css/web-fonts.d05a02583ca20b8afd5115f3ef8f1b8d134f743d.css) (https://cooking.nytimes.com/v2.51-k8s/_next/static/css/cc7ae1c97f479516.css) (https://cooking.nytimes.com/v2.51-k8s/_next/static/css/cc7ae1c97f479516.css) (https://cooking.nytimes.com/v2.51-k8s/_next/static/css/0b58f5b108cb6d29.css) (https://cooking.nytimes.com/v2.51-k8s/_next/static/css/0b58f5b108cb6d29.css) (https://cooking.nytimes.com/v2.51-k8s/_next/static/css/83164ed7c7eb0700.css) (https://cooking.nytimes.com/v2.51-k8s/_next/static/css/83164ed7c7eb0700.css) (https://cooking.nytimes.com/v2.51-k8s/_next/static/css/2097ded62d1c7277.css) (https://cooking.nytimes.com/v2.51-k8s/_next/static/css/2097ded62d1c7277.css) (https://cooking.nytimes.com/v2.51-k8s/_next/static/css/07309a0e73887e4e.css) (https://cooking.nytimes.com/v2.51-k8s/_next/static/css/07309a0e73887e4e.css) (https://cooking.nytimes.com/v2.51-k8s/_next/static/css/425465798ff875e6.css) (https://cooking.nytimes.com/v2.51-k8s/_next/static/css/425465798ff875e6.css) (tag-manager-fallback) What to Cook Recipes Ingredients Occasions About What to Cook Recipes Ingredients Occasions About Staff Picks (https://cooking.nytimes.com/68861692-nyt-cooking/15349573-potluck-desserts-you-can-make-in-your-favorite-9-by-13-pan) Potluck Desserts (https://cooking.nytimes.com/68861692-nyt-cooking/465934-chicken-breast-recipes) Chicken Breast Recipes (https://cooking.nytimes.com/68861692-nyt-cooking/15495779-summer-baking-bucket-list) Summer Baking Bucket List (https://cooking.nytimes.com/68861692-nyt-cooking/113085175-sheet-pan-vegetarian-recipes) Sheet-Pan Vegetarian Recipes (https://cooking.nytimes.com/68861692-nyt-cooking/44373459-easy-side-dishes) Easy Side Dishes From Our Newsletters (https://cooking.nytimes.com/68861692-nyt-cooking/1640510-sam-siftons-suggestions) The Cooking Newsletter (https://cooking.nytimes.com/68861692-nyt-cooking/11249289-weekly-plan) Five Weeknight Dishes (https://cooking.nytimes.com/68861692-nyt-cooking/41186253-from-the-veggie-newsletter-by-tanya-sichynsky) The Veggie Perfect For (https://cooking.nytimes.com/68861692-nyt-cooking/2370458-one-pot-dinner-recipes) One-Pot Dinners (https://cooking.nytimes.com/68861692-nyt-cooking/2576790-easy-chicken-recipes) Weeknight Chicken (https://cooking.nytimes.com/68861692-nyt-cooking/44347054-quick-pasta-recipes) Quick Pastas (https://cooking.nytimes.com/68861692-nyt-cooking/2274598-easy-30-minute-vegetarian-recipes) 30 Minute Vegetarian (https://cooking.nytimes.com/68861692-nyt-cooking/20651790-easy-baking-recipes) Easy Baking Everyday Recipes (https://cooking.nytimes.com/topics/easy-recipes) Easy (https://cooking.nytimes.com/topics/healthy-recipes) Healthy (https://cooking.nytimes.com/topics/easy-weeknight) Weeknight (https://cooking.nytimes.com/topics/our-best-pasta-recipes) Pasta (https://cooking.nytimes.com/68861692-nyt-cooking/43843372-quick-recipes) Quick By Meal (https://cooking.nytimes.com/topics/dinner-recipes) Dinner (https://cooking.nytimes.com/topics/breakfast) Breakfast (https://cooking.nytimes.com/68861692-nyt-cooking/20404912-lunch-ideas) Lunch (https://cooking.nytimes.com/topics/desserts) Desserts (https://cooking.nytimes.com/topics/appetizers) Appetizers (https://cooking.nytimes.com/topics/side-dishes) Side Dishes (https://cooking.nytimes.com/topics/drink-recipes) Drinks By Diet (https://cooking.nytimes.com/topics/vegetarian) Vegetarian (https://cooking.nytimes.com/topics/vegan-recipes) Vegan (https://cooking.nytimes.com/tag/gluten-free) Gluten-Free (https://cooking.nytimes.com/tag/dairy-free) Dairy-Free By Method (https://cooking.nytimes.com/68861692-nyt-cooking/42286557-air-fryer-recipes) Air Fryer (https://cooking.nytimes.com/68861692-nyt-cooking/4441089-instant-pot-recipes) Instant Pot (https://cooking.nytimes.com/68861692-nyt-cooking/950138-best-slow-cooker-recipes) Slow Cooker (https://cooking.nytimes.com/topics/summer-barbecue) BBQ & Grilling (https://cooking.nytimes.com/68861692-nyt-cooking/12118164-sheet-pan-dinners) Sheet Pan (https://cooking.nytimes.com/topics/baking-recipes) Baking Meat & Seafood (https://cooking.nytimes.com/topics/our-best-chicken-recipes) Chicken (https://cooking.nytimes.com/tag/beef) Beef (https://cooking.nytimes.com/tag/pork) Pork (https://cooking.nytimes.com/topics/our-best-salmon-recipes) Salmon (https://cooking.nytimes.com/68861692-nyt-cooking/1277014-easy-weeknight-shrimp) Shrimp Vegetables & Fruits (https://cooking.nytimes.com/68861692-nyt-cooking/90084-best-zucchini-recipes) Zucchini (https://cooking.nytimes.com/68861692-nyt-cooking/26770618-sweet-potato-recipes) Sweet Potato (https://cooking.nytimes.com/68861692-nyt-cooking/2974811-best-eggplant-recipes) Eggplant (https://cooking.nytimes.com/tag/cabbage) Cabbage (https://cooking.nytimes.com/68861692-nyt-cooking/15068076-best-asparagus-recipes) Asparagus (https://cooking.nytimes.com/topics/our-best-tomato-recipes) Tomato Plant-Based Proteins (https://cooking.nytimes.com/68861692-nyt-cooking/22792-best-tofu-recipes) Tofu (https://cooking.nytimes.com/tag/lentil) Lentil (https://cooking.nytimes.com/68861692-nyt-cooking/2692288-chickpea-recipes) Chickpea (https://cooking.nytimes.com/tag/bean) Bean Rice, Grains, Pasta (https://cooking.nytimes.com/topics/our-best-pasta-recipes) Pasta (https://cooking.nytimes.com/68861692-nyt-cooking/475694-easy-weeknight-noodles) Noodles (https://cooking.nytimes.com/68861692-nyt-cooking/54961-best-rice-recipes) Rice (https://cooking.nytimes.com/tag/quinoa) Quinoa (https://cooking.nytimes.com/68861692-nyt-cooking/1001962-best-bread-recipes) Bread (https://cooking.nytimes.com/tag/couscous) Couscous By Upcoming Holiday (https://cooking.nytimes.com/68861692-nyt-cooking/1685992-best-fall-recipes) First Day of Fall (https://cooking.nytimes.com/68861692-nyt-cooking/123250-rosh-hashana-recipes) Rosh Hashana (https://cooking.nytimes.com/topics/our-best-halloween-recipes) Halloween (https://cooking.nytimes.com/68861692-nyt-cooking/36172702-diwali-recipes) Diwali By Occasion (https://cooking.nytimes.com/tag/birthday) Birthdays (https://cooking.nytimes.com/68861692-nyt-cooking/44345642-brunch-recipes) Brunch (https://cooking.nytimes.com/68861692-nyt-cooking/44281363-date-night-recipes) Date Night (https://cooking.nytimes.com/topics/entertaining) Parties (https://cooking.nytimes.com/68861692-nyt-cooking/2975650-our-best-summer-picnic-recipes) Picnics (https://cooking.nytimes.com/about-us) About Us (https://www.nytimes.com/section/food) The New York Times Food Section (/) (/) (What would you like to cook?) () What to Cook Staff Picks (https://cooking.nytimes.com/68861692-nyt-cooking/15349573-potluck-desserts-you-can-make-in-your-favorite-9-by-13-pan) Potluck Desserts (https://cooking.nytimes.com/68861692-nyt-cooking/465934-chicken-breast-recipes) Chicken Breast Recipes (https://cooking.nytimes.com/68861692-nyt-cooking/15495779-summer-baking-bucket-list) Summer Baking Bucket List (https://cooking.nytimes.com/68861692-nyt-cooking/113085175-sheet-pan-vegetarian-recipes) Sheet-Pan Vegetarian Recipes (https://cooking.nytimes.com/68861692-nyt-cooking/44373459-easy-side-dishes) Easy Side Dishes From Our Newsletters (https://cooking.nytimes.com/68861692-nyt-cooking/1640510-sam-siftons-suggestions) The Cooking Newsletter (https://cooking.nytimes.com/68861692-nyt-cooking/11249289-weekly-plan) Five Weeknight Dishes (https://cooking.nytimes.com/68861692-nyt-cooking/41186253-from-the-veggie-newsletter-by-tanya-sichynsky) The Veggie Perfect For (https://cooking.nytimes.com/68861692-nyt-cooking/2370458-one-pot-dinner-recipes) One-Pot Dinners (https://cooking.nytimes.com/68861692-nyt-cooking/2576790-easy-chicken-recipes) Weeknight Chicken (https://cooking.nytimes.com/68861692-nyt-cooking/44347054-quick-pasta-recipes) Quick Pastas (https://cooking.nytimes.com/68861692-nyt-cooking/2274598-easy-30-minute-vegetarian-recipes) 30 Minute Vegetarian (https://cooking.nytimes.com/68861692-nyt-cooking/20651790-easy-baking-recipes) Easy Baking Recipes Everyday Recipes (https://cooking.nytimes.com/topics/easy-recipes) Easy (https://cooking.nytimes.com/topics/healthy-recipes) Healthy (https://cooking.nytimes.com/topics/easy-weeknight) Weeknight (https://cooking.nytimes.com/topics/our-best-pasta-recipes) Pasta (https://cooking.nytimes.com/68861692-nyt-cooking/43843372-quick-recipes) Quick By Meal (https://cooking.nytimes.com/topics/dinner-recipes) Dinner (https://cooking.nytimes.com/topics/breakfast) Breakfast (https://cooking.nytimes.com/68861692-nyt-cooking/20404912-lunch-ideas) Lunch (https://cooking.nytimes.com/topics/desserts) Desserts (https://cooking.nytimes.com/topics/appetizers) Appetizers (https://cooking.nytimes.com/topics/side-dishes) Side Dishes (https://cooking.nytimes.com/topics/drink-recipes) Drinks By Diet (https://cooking.nytimes.com/topics/vegetarian) Vegetarian (https://cooking.nytimes.com/topics/vegan-recipes) Vegan (https://cooking.nytimes.com/tag/gluten-free) Gluten-Free (https://cooking.nytimes.com/tag/dairy-free) Dairy-Free By Method (https://cooking.nytimes.com/68861692-nyt-cooking/42286557-air-fryer-recipes) Air Fryer (https://cooking.nytimes.com/68861692-nyt-cooking/4441089-instant-pot-recipes) Instant Pot (https://cooking.nytimes.com/68861692-nyt-cooking/950138-best-slow-cooker-recipes) Slow Cooker (https://cooking.nytimes.com/topics/summer-barbecue) BBQ & Grilling (https://cooking.nytimes.com/68861692-nyt-cooking/12118164-sheet-pan-dinners) Sheet Pan (https://cooking.nytimes.com/topics/baking-recipes) Baking Ingredients Meat & Seafood (https://cooking.nytimes.com/topics/our-best-chicken-recipes) Chicken (https://cooking.nytimes.com/tag/beef) Beef (https://cooking.nytimes.com/tag/pork) Pork (https://cooking.nytimes.com/topics/our-best-salmon-recipes) Salmon (https://cooking.nytimes.com/68861692-nyt-cooking/1277014-easy-weeknight-shrimp) Shrimp Vegetables & Fruits (https://cooking.nytimes.com/68861692-nyt-cooking/90084-best-zucchini-recipes) Zucchini (https://cooking.nytimes.com/68861692-nyt-cooking/26770618-sweet-potato-recipes) Sweet Potato (https://cooking.nytimes.com/68861692-nyt-cooking/2974811-best-eggplant-recipes) Eggplant (https://cooking.nytimes.com/tag/cabbage) Cabbage (https://cooking.nytimes.com/68861692-nyt-cooking/15068076-best-asparagus-recipes) Asparagus (https://cooking.nytimes.com/topics/our-best-tomato-recipes) Tomato Plant-Based Proteins (https://cooking.nytimes.com/68861692-nyt-cooking/22792-best-tofu-recipes) Tofu (https://cooking.nytimes.com/tag/lentil) Lentil (https://cooking.nytimes.com/68861692-nyt-cooking/2692288-chickpea-recipes) Chickpea (https://cooking.nytimes.com/tag/bean) Bean Rice, Grains, Pasta (https://cooking.nytimes.com/topics/our-best-pasta-recipes) Pasta (https://cooking.nytimes.com/68861692-nyt-cooking/475694-easy-weeknight-noodles) Noodles (https://cooking.nytimes.com/68861692-nyt-cooking/54961-best-rice-recipes) Rice (https://cooking.nytimes.com/tag/quinoa) Quinoa (https://cooking.nytimes.com/68861692-nyt-cooking/1001962-best-bread-recipes) Bread (https://cooking.nytimes.com/tag/couscous) Couscous Occasions By Upcoming Holiday (https://cooking.nytimes.com/68861692-nyt-cooking/1685992-best-fall-recipes) First Day of Fall (https://cooking.nytimes.com/68861692-nyt-cooking/123250-rosh-hashana-recipes) Rosh Hashana (https://cooking.nytimes.com/topics/our-best-halloween-recipes) Halloween (https://cooking.nytimes.com/68861692-nyt-cooking/36172702-diwali-recipes) Diwali By Occasion (https://cooking.nytimes.com/tag/birthday) Birthdays (https://cooking.nytimes.com/68861692-nyt-cooking/44345642-brunch-recipes) Brunch (https://cooking.nytimes.com/68861692-nyt-cooking/44281363-date-night-recipes) Date Night (https://cooking.nytimes.com/topics/entertaining) Parties (https://cooking.nytimes.com/68861692-nyt-cooking/2975650-our-best-summer-picnic-recipes) Picnics About (https://cooking.nytimes.com/about-us) About Us (https://www.nytimes.com/section/food) The New York Times Food Section Eleven Madison Park Granola Recipe from(/search?q=Daniel+Humm) Daniel Humm Adapted by(/author/sam-sifton) Sam Sifton Updated Jan. 19, 2024 (Eleven Madison Park Granola) Ryan Liebe for The 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\u2019s breakfast. It is classic Alpine fare, taken straight from the chef Daniel Humm\u2019s 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.\u2014Sam 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\u2019s breakfast. It is classic Alpine fare, taken straight from the chef Daniel Humm\u2019s 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 2\u00be cups rolled oats 1 cup shelled pistachios 1 cup unsweetened coconut chips \u2153 cup pumpkin seeds 1 tablespoon kosher salt \u00bd cup light brown sugar \u2153 cup maple syrup \u2153 cup extra virgin olive oil \u00be 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\u2019s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist\u2019s 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\u2026) (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 \u201cstill too much\u201d. 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.\nMelinda 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\u2019m 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.\nUse a little more maple syrup and eliminate brown sugar. No need to heat liquids. \nChange 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\u2019ve 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\u2019s Blueberry Muffins) Jordan Marsh\u2019s 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. (https://cooking.nytimes.com/tag/easy) (Search for easy recipes) Easy (/recipes/1020369-crispy-parmesan-eggs) (Crispy Parmesan Eggs) Crispy Parmesan Eggs Melissa Clark 1413 ratings with an average rating of 5 out of 5 stars 1,413 10 minutes Save to Recipe Box Log in orsign up to save this recipe. (https://cooking.nytimes.com/tag/easy) (Search for easy recipes) Easy (/recipes/1019919-oven-bacon) (Oven Bacon) Oven Bacon Ali Slagle 2465 ratings with an average rating of 5 out of 5 stars 2,465 20 minutes Save to Recipe Box Log in orsign up to save this recipe. (https://cooking.nytimes.com/topics/healthy-recipes) (Search for healthy recipes) Healthy (/recipes/1024983-green-smoothie) (Green Smoothie) Green Smoothie Ali Slagle, Veggies Natural Juice Bar & Cafe 481 ratings with an average rating of 4 out of 5 stars 481 10 minutes Save to Recipe Box Log in orsign up to save this recipe. (https://cooking.nytimes.com/tag/easy) (Search for easy recipes) Easy (/recipes/1024369-fruit-salad) (Fruit Salad) Fruit Salad Ali Slagle 385 ratings with an average rating of 4 out of 5 stars 385 20 minutes Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1025759-microwave-bacon) (Microwave Bacon) Microwave Bacon Genevieve Ko 29 ratings with an average rating of 4 out of 5 stars 29 5 minutes Save to Recipe Box Log in orsign up to save this recipe. (https://cooking.nytimes.com/tag/easy) (Search for easy recipes) Easy (/recipes/1893-everyday-pancakes) (Everyday Pancakes) Everyday Pancakes Mark Bittman 13307 ratings with an average rating of 4 out of 5 stars 13,307 20 minutes Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1025839-molten-chocolate-muffins) (Molten Chocolate Muffins) Molten Chocolate Muffins Genevieve Ko 448 ratings with an average rating of 5 out of 5 stars 448 1 hour, plus cooling Save to Recipe Box Log in orsign up to save this recipe. (https://cooking.nytimes.com/tag/easy) (Search for easy recipes) Easy (/recipes/1019647-migas-breakfast-tacos) (Migas Breakfast Tacos) Migas Breakfast Tacos Genevieve Ko 1236 ratings with an average rating of 4 out of 5 stars 1,236 20 minutes Save to Recipe Box Log in orsign up to save this recipe. (https://cooking.nytimes.com/tag/easy) (Search for easy recipes) Easy (/recipes/1023483-cranberry-orange-scones) (Cranberry-Orange Scones) Cranberry-Orange Scones Yossy Arefi 1022 ratings with an average rating of 4 out of 5 stars 1,022 35 minutes, plus cooling Save to Recipe Box Log in orsign up to save this recipe. (https://cooking.nytimes.com/tag/easy) (Search for easy recipes) Easy (/recipes/1018717-eggs-kejriwal) (Eggs Kejriwal) Eggs Kejriwal Tejal Rao 2773 ratings with an average rating of 5 out of 5 stars 2,773 10 minutes Save to Recipe Box Log in orsign up to save this recipe. (/recipes/9100-crepes) (Crepes) Crepes Nigella Lawson 1494 ratings with an average rating of 5 out of 5 stars 1,494 30 minutes plus 30 minutes' resting Save to Recipe Box Log in orsign up to save this recipe. (https://cooking.nytimes.com/tag/easy) (Search for easy recipes) Easy (/recipes/1024115-easy-baked-french-toast) (Easy Baked French Toast) Easy Baked French Toast The New York Times 163 ratings with an average rating of 4 out of 5 stars 163 40 minutes Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1021262-bircher-muesli) (Bircher Muesli) Bircher Muesli Yossy Arefi 1170 ratings with an average rating of 4 out of 5 stars 1,170 10 minutes, plus at least 1 hour\u2019s chilling Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1018626-eggs-benedict) (Eggs Benedict) Eggs Benedict Alison Roman 2148 ratings with an average rating of 4 out of 5 stars 2,148 35 minutes Save to Recipe Box Log in orsign up to save this recipe. (https://cooking.nytimes.com/tag/easy) (Search for easy recipes) Easy (/recipes/1022842-easy-no-yeast-cinnamon-rolls) (Easy No-Yeast Cinnamon Rolls) Easy No-Yeast Cinnamon Rolls Margaux Laskey, Allysa Torey 3821 ratings with an average rating of 4 out of 5 stars 3,821 45 minutes Save to Recipe Box Log in orsign up to save this recipe. More Recipes From(/author/sam-sifton) Sam Sifton (/recipes/1022212-red-cooked-beef-short-ribs) (Red-Cooked Beef Short Ribs) Red-Cooked Beef Short Ribs Sam Sifton, Jennifer Hwa Dobbertin, Quealy Watson 371 ratings with an average rating of 4 out of 5 stars 371 4 1/2 hours Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1020113-jerusalem-grill) (Jerusalem Grill) Jerusalem Grill Sam Sifton, Michael Solomonov, Steven Cook 622 ratings with an average rating of 4 out of 5 stars 622 1 hour Save to Recipe Box Log in orsign up to save this recipe. (https://cooking.nytimes.com/tag/easy) (Search for easy recipes) Easy (/recipes/1020993-tofu-and-green-beans-with-chile-crisp) (Tofu and Green Beans With Chile Crisp) Tofu and Green Beans With Chile Crisp Sam Sifton 4263 ratings with an average rating of 5 out of 5 stars 4,263 30 minutes Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1020008-party-board) (Party Board) Party Board Sam Sifton 829 ratings with an average rating of 4 out of 5 stars 829 Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1022079-florida-lime-pie) (Florida Lime Pie) Florida Lime Pie Sam Sifton, Jane Nickerson 745 ratings with an average rating of 4 out of 5 stars 745 1 1/2 hours, plus chilling and cooling Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1020018-seared-lamb-chops-with-lemon-and-butter-braised-potatoes) (Seared Lamb Chops With Lemon and Butter-Braised Potatoes) Seared Lamb Chops With Lemon and Butter-Braised Potatoes Sam Sifton 334 ratings with an average rating of 4 out of 5 stars 334 Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1021473-turkey-brine) (Turkey Brine) Turkey Brine Sam Sifton 498 ratings with an average rating of 4 out of 5 stars 498 10 minutes, plus marinating Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1020013-pasta-with-sausage-and-parm) (Pasta With Sausage and Parm) Pasta With Sausage and Parm Sam Sifton 952 ratings with an average rating of 4 out of 5 stars 952 Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1020005-speedy-fish-chowder) (Speedy Fish Chowder) Speedy Fish Chowder Sam Sifton 5291 ratings with an average rating of 4 out of 5 stars 5,291 Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1020015-savory-french-toast-with-cherry-tomatoes-and-basil) (Savory French Toast With Cherry Tomatoes and Basil) Savory French Toast With Cherry Tomatoes and Basil Sam Sifton 402 ratings with an average rating of 4 out of 5 stars 402 Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1020012-new-mexican-hot-dish) (New Mexican Hot Dish) New Mexican Hot Dish Sam Sifton 5073 ratings with an average rating of 4 out of 5 stars 5,073 Save to Recipe Box Log in orsign up to save this recipe. (https://cooking.nytimes.com/tag/times%20classics) (Search for classic recipes) Classic (/recipes/9558-takeout-style-sesame-noodles) (Takeout-Style Sesame Noodles) Takeout-Style Sesame Noodles Sam Sifton, Shorty Tang, Ed Schoenfeld 11078 ratings with an average rating of 5 out of 5 stars 11,078 10 minutes Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1020016-whatever-youve-got-fried-rice) (Whatever You\u2019ve Got Fried Rice) Whatever You\u2019ve Got Fried Rice Sam Sifton 4057 ratings with an average rating of 4 out of 5 stars 4,057 Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1020025-rice-and-beans-with-extras) (Rice and Beans With Extras) Rice and Beans With Extras Sam Sifton 2396 ratings with an average rating of 4 out of 5 stars 2,396 Save to Recipe Box Log in orsign up to save this recipe. (https://cooking.nytimes.com/tag/easy) (Search for easy recipes) Easy (/recipes/1020427-the-stores-green-dip) (The Store\u2019s Green Dip) The Store\u2019s Green Dip Sam Sifton, Bert Greene, Denis Vaughan 1290 ratings with an average rating of 4 out of 5 stars 1,290 10 minutes, plus chilling Save to Recipe Box Log in orsign up to save this recipe. (/recipes/1020021-smashed-potatoes-with-bacon-cheese-and-greens) (Smashed Potatoes With Bacon, Cheese and Greens) Smashed Potatoes With Bacon, Cheese and Greens Sam Sifton 670 ratings with an average rating of 4 out of 5 stars 670 Save to Recipe Box Log in orsign up to save this recipe. Cooking Guides (/guides/44-how-to-make-ice-cream) (How to Make Ice Cream) Cooking Guide How to Make Ice Cream By Melissa Clark (/guides/23-basic-knife-skills) (Basic Knife Skills) Cooking Guide Basic Knife Skills By Julia Moskin (/guides/59-how-to-make-sourdough-bread) (How to Make Sourdough Bread) Cooking Guide How to Make Sourdough Bread By Claire Saffitz (/guides/53-melissa-clarks-thanksgiving) (Melissa Clark\u2019s Thanksgiving) Cooking Guide Melissa Clark\u2019s Thanksgiving By Melissa Clark (/guides/34-how-to-make-ratatouille) (How to Make Ratatouille) Cooking Guide How to Make Ratatouille By Melissa Clark (/guides/57-how-to-make-baby-food) (How to Make Baby Food) Cooking Guide How to Make Baby Food By Sara Bonisteel (/guides/40-how-to-make-soup) (How to Make Soup) Cooking Guide How to Make Soup By Samin Nosrat (/guides/13-how-to-cook-a-turkey) (How to Cook a Turkey) Cooking Guide How to Cook a Turkey By Melissa Clark Get Our Newsletter Get recipes, tips and NYT special offers delivered straight to your inbox. Opt out or(https://help.nytimes.com/hc/en-us/articles/115015385887-Contact-Us) contact us anytime. See our(https://www.nytimes.com/privacy/privacy-policy) Privacy Policy . Follow Us (https://www.instagram.com/nytcooking/) (https://www.facebook.com/nytcooking) (https://www.youtube.com/nytcooking) (https://twitter.com/nytfood) (https://www.pinterest.com/nytcooking/) Get the App (https://apps.apple.com/us/app/nyt-cooking/id911422904) (https://play.google.com/store/apps/details?id=com.nytimes.cooking) About Us New York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels.Subscribe nowfor full access. Learn More (/about-us) About Us (https://help.nytimes.com/hc/en-us/sections/360011047512) FAQ (https://www.nytimes.com/section/food) NYTimes.com/food Shop (https://www.nytimes.com/subscriptions/Multiproduct/cooking_gift.html?campaignId=7HYRF) Gift Subscription (https://store.nytimes.com/collections/cooking-collection?utm_source=nyt_cooking&utm_medium=referral&utm_campaign=cooking_collection&utm_content=footer) Merchandise (mailto:cookingcare@nytimes.com) Send Us Feedback (/collections) Recipes (/topics/what-to-cook-this-week) From Our Newsletters (/topics/easy-weeknight) Weeknight (/topics/our-best-pasta-recipes) Pasta (/topics/dinner-recipes) Dinner (/topics/healthy-recipes) Healthy (/topics/vegetarian) Vegetarian (/topics/vegan-recipes) Vegan (/thanksgiving) Thanksgiving (/christmas) Christmas (http://www.nytco.com) \u00a92024The New York Times Company (https://help.nytimes.com/hc/en-us/articles/10940941449492) Terms of Service (https://www.nytimes.com/privacy/privacy-policy) Privacy Policy " ], "output": "htmltotext.txt", "pwd": "/data/archive/1728416227.678684", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:11:12.246584+00:00", "status": "succeeded" } ], "media": [ { "cmd": [ "/usr/local/bin/yt-dlp", "--write-description", "--skip-download", "--write-subs", "--cache-dir=/data/yt-dlp-cache/", "--username=oauth2", "--password=", "--proxy=socks5://tor-socks-proxy:9150", "--write-info-json", "https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola" ], "cmd_version": "2024.10.7", "end_ts": "2024-10-09T03:11:17.256294+00:00", "index_texts": [], "output": "ArchiveError: Failed to save media Got yt-dlp response code: 1. WARNING: [NYTimesCookingRecipe] Login with password is not supported for this website. Use --cookies-from-browser or --cookies for the authentication. See https://github.com/yt-dlp/yt-dlp/wiki/FAQ#how-do-i-pass-cookies-to-yt-dlp for how to manually pass cookies ERROR: [NYTimesCookingRecipe] 1014304: Failed to obtain m3u8 URL; please report this issue on https://github.com/yt-dlp/yt-dlp/issues?q= , filling out the appropriate issue template. Confirm you are on the latest version using yt-dlp -U ", "pwd": "/data/archive/1728416227.678684", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:11:12.476471+00:00", "status": "failed" } ], "mercury": [ { "cmd": [ "/usr/share/archivebox/npm/node_modules/.bin/postlight-parser", "https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola" ], "cmd_version": "2.2.3", "end_ts": "2024-10-09T03:11:12.220906+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1728416227.678684", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:11:06.411987+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/usr/share/archivebox/npm/node_modules/.bin/readability-extractor", "/tmp/tmplsvenorh", "https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola" ], "cmd_version": "0.0.11", "end_ts": "2024-10-09T03:11:06.364169+00:00", "index_texts": [ "Total Time40 minutesCook Time35 to 40 minutesRating5(6,312)NotesRead community notesAt 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\u2019s breakfast. It is classic Alpine fare, taken straight from the chef Daniel Humm\u2019s 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. \u2014Sam SiftonFeatured in: Liquid Nitrogen OptionalLearn: How to Make Ice CreamYield:6 cups2\u00becups rolled oats1cup shelled pistachios1cup unsweetened coconut chips\u2153cup pumpkin seeds1tablespoon kosher salt\u00bdcup light brown sugar\u2153cup maple syrup\u2153cup extra virgin olive oil\u00becup dried sour cherriesIngredient Substitution GuideNutritional 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 sodiumNote: The information shown is Edamam\u2019s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist\u2019s advice.Powered byStep 1Heat oven to 300 degrees. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds and salt.Step 2In 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 3Line 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 4Remove 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 RecipesOlive Oil Granola With Dried Apricots and PistachiosCherry-Almond Granola CrispJerrelle GuyPerfect Black and White CookiesMelissa ClarkLaurent Tourondel's Favorite GranolaJeff GordinierStrawberry GranolaDaniela GalarzaBreakfast Bars With Oats and CoconutMelissa ClarkWhole Grain GranolaMelissa ClarkGranolaMartha Rose ShulmanSeeded Pecan GranolaThe New York TimesApple CrispGenevieve KoNo-Bake Granola BarsMark BittmanFlax and Mixed Grains GranolaMartha Rose ShulmanBig-Cluster Chocolaty GranolaAli SlagleOvernight OatsGenevieve KoClassic Oatmeal-Raisin CookiesMelissa ClarkGranola Bars With ChocolateMartha Rose ShulmanThe $250 Cookie RecipeBarbara WhitakerCoconut Almond Cluster GranolaMelissa ClarkCherry ClafoutisMartha Rose ShulmanGranolaMartha Rose Shulman5 out of 56,312 user ratingsHave you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.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.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.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!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.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.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!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.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!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.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.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.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.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.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.One granola recipe to rule them allIt looks so much better than the above photo - wonderful granolaEverything 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.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 \u201cstill too much\u201d. 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.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 meI 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.\nMelindaAdded flax seed, apricots, blueberries, sunflower seeds, pecans, pinch cinnamon and nutmeg.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\u2019m making little bags for family to take home on Thanksgiving!This is the best ever. I make a couple of modifications based on my taste. I get rave reviews and often give as gifts.Added apricots (game changer) flax seed, pecans,blueberriesUse coconut instead of olive oil. Try reducing amount each time and note changes.\nUse a little more maple syrup and eliminate brown sugar. No need to heat liquids. \nChange up nuts and dried fruit for variety.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!Looks too sweet. My granola uses 1/4 cup maple syrup. I started making it because the commercial ones are way too sweet.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!!!!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.Perfectly crunchy granola! Recipe is great as is, if a little salty. I\u2019ve 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.Private notes are only visible to you." ], "output": "readability/", "pwd": "/data/archive/1728416227.678684", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:11:00.960835+00:00", "status": "succeeded" } ], "screenshot": [], "singlefile": [ { "cmd": [ "/usr/share/archivebox/npm/node_modules/.bin/single-file", "--browser-executable-path=/usr/bin/chromium-browser", "--browser-args=[\\\"--virtual-time-budget=15000\\\", \\\"--disable-features=DarkMode\\\", \\\"--run-all-compositor-stages-before-draw\\\", \\\"--hide-scrollbars\\\", \\\"--autoplay-policy=no-user-gesture-required\\\", \\\"--no-first-run\\\", \\\"--use-fake-ui-for-media-stream\\\", \\\"--use-fake-device-for-media-stream\\\", \\\"--simulate-outdated-no-au='Tue, 31 Dec 2099 23:59:59 GMT'\\\", \\\"--headless=new\\\", \\\"--no-sandbox\\\", \\\"--no-zygote\\\", \\\"--disable-dev-shm-usage\\\", \\\"--disable-software-rasterizer\\\", \\\"--disable-sync\\\", \\\"--window-size=1440,2000\\\", \\\"--user-agent=Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)\\\"]", "https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola", "singlefile.html" ], "cmd_version": "1.1.54", "end_ts": "2024-10-09T19:53:09.507031+00:00", "index_texts": null, "output": "TimeoutExpired: Command '['/usr/share/archivebox/npm/node_modules/.bin/single-file', '--browser-executable-path=/usr/bin/chromium-browser', '--browser-args=[\"--virtual-time-budget=15000\", \"--disable-features=DarkMode\", \"--run-all-compositor-stages-before-draw\", \"--hide-scrollbars\", \"--autoplay-policy=no-user-gesture-required\", \"--no-first-run\", \"--use-fake-ui-for-media-stream\", \"--use-fake-device-for-media-stream\", \"--simulate-outdated-no-au=\\'Tue, 31 Dec 2099 23:59:59 GMT\\'\", \"--headless=new\", \"--no-sandbox\", \"--no-zygote\", \"--disable-dev-shm-usage\", \"--disable-software-rasterizer\", \"--disable-sync\", \"--window-size=1440,2000\", \"--user-agent=Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)\"]', 'https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola', 'singlefile.html']' timed out after 60 seconds", "pwd": "/data/archive/1728416227.678684", "schema": "ArchiveResult", "start_ts": "2024-10-09T19:52:08.899679+00:00", "status": "failed" } ], "title": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola" ], "cmd_version": "8.10.1", "end_ts": "2024-10-09T03:11:00.917470+00:00", "index_texts": null, "output": "Eleven Madison Park Granola Recipe", "pwd": "/data/archive/1728416227.678684", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:11:00.765596+00:00", "status": "succeeded" } ], "wget": [] }, "icons": null, "is_archived": true, "is_static": false, "latest": { "archive_org": "https://web.archive.org/web/20241009031121/https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola", "dom": null, "favicon": "favicon.ico", "git": null, "media": "ArchiveError: Failed to save media Got yt-dlp response code: 1. WARNING: [NYTimesCookingRecipe] Login with password is not supported for this website. Use --cookies-from-browser or --cookies for the authentication. See https://github.com/yt-dlp/yt-dlp/wiki/FAQ#how-do-i-pass-cookies-to-yt-dlp for how to manually pass cookies ERROR: [NYTimesCookingRecipe] 1014304: Failed to obtain m3u8 URL; please report this issue on https://github.com/yt-dlp/yt-dlp/issues?q= , filling out the appropriate issue template. Confirm you are on the latest version using yt-dlp -U ", "pdf": null, "screenshot": null, "singlefile": "TimeoutExpired: Command '['/usr/share/archivebox/npm/node_modules/.bin/single-file', '--browser-executable-path=/usr/bin/chromium-browser', '--browser-args=[\"--virtual-time-budget=15000\", \"--disable-features=DarkMode\", \"--run-all-compositor-stages-before-draw\", \"--hide-scrollbars\", \"--autoplay-policy=no-user-gesture-required\", \"--no-first-run\", \"--use-fake-ui-for-media-stream\", \"--use-fake-device-for-media-stream\", \"--simulate-outdated-no-au=\\'Tue, 31 Dec 2099 23:59:59 GMT\\'\", \"--headless=new\", \"--no-sandbox\", \"--no-zygote\", \"--disable-dev-shm-usage\", \"--disable-software-rasterizer\", \"--disable-sync\", \"--window-size=1440,2000\", \"--user-agent=Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)\"]', 'https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola', 'singlefile.html']' timed out after 60 seconds", "title": "Eleven Madison Park Granola Recipe", "warc": null, "wget": null }, "link_dir": "/data/archive/1728416227.678684", "newest_archive_date": "2024-10-09T19:52:08.899679+00:00", "num_failures": 2, "num_outputs": 7, "oldest_archive_date": "2024-10-09T03:11:00.437705+00:00", "path": "/recipes/1014304-eleven-madison-park-granola", "schema": "Link", "scheme": "https", "snapshot_abid": "snp_01J9PT5A5PB38FD7AA01G7BHRV", "snapshot_id": "f05f9b1e-f009-4500-9c43-f0fd2075c71b", "sources": [], "tags": null, "tags_str": "", "timestamp": "1728416227.678684", "title": "Eleven Madison Park Granola Recipe", "url": "https://cooking.nytimes.com/recipes/1014304-eleven-madison-park-granola" }