While I was in NYC last month, I was lucky enough to eat at a delicious restaurant called Eleven Madison. The food was phenomenal, but this is not a post about a restaurant, this post is about food. Here’s a fun fact. After spending a solid 3 hours being cooked and catered to at this restaurant, they send you home with a jar of granola for tomorrow’s breakfast.
I didn’t think this granola would be anything special, I mean, it’s granola. Yet when I opened this jar and tasted the little toasted rolled oats, pistachio nuts, coconut, and whatever other heavenly things were added, I lost it. I became obsessed. This was literally the BEST GRANOLA I had ever had. And no matter how little I ate, the granola given to me kept getting smaller and smaller. So I went on the old inter-webs and googled the recipe. Lucky for me, the gods that gave us the amazingness of Daenerys Targaryen were smiling upon me and I found it.
This recipe, as rich in flavor as it is, is super simple to make, and anyone with a baking dish, some parchment paper, and a willingness to go to their local bulk store to get some oats will be happy. I mean, I made it so it’s pretty much fool proof.
This recipe is adapted from Daniel Humm and NYTimes.com
2 3⁄4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkinseeds
1 tablespoon salt
1⁄2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3⁄4 cup dried sour cherries.
- Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.
- 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.
- 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.
- 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.
**My notes: I felt the 1 tablespoon of salt was a bit much once I made my fitst batch, so I cut it down to 1/2 tablespoon.
I also made a batch with some dried blueberries I had lying around, and it was still delicious. The cherries are there to add another layer of texture, a softness to the crunch of granola.
And my oven is crazy—so 35 minutes makes the granola slightly burnt. I go with about 25 minutes.
Has there been any recipe you’re obsessed with making?