How to prepare Eleven Madison Park Granola

 Eleven Madison Park Granola

Time: 40 minutes 

At the end of every meal, diners at the Manhattan restaurant Eleven Madison Park are given a modest gift: a container of granola for the following morning. It is traditional Alpine cuisine, inspired by Daniel Humm's childhood in Zurich. The rolled oats have a golden color and are flavored with brown sugar, a dash of maple, salt, and a tiny bit of olive oil for flavor. Pumpkin seeds add a leathery bite, while coconut chips and shelled pistachios add a touch of whimsy. As morsels of softness to complete the entire, dried sour cherries can be seen here and there. The recipe is straightforward and foolproof for anyone with an oven and rimmed baking sheet, at least if you're careful with the kosher salt.

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.

PREPARATION

Step 1

Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds 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.