I love oats.
I love oatmeal cookies, oatmeal, and granola. My dearest friend and I went to Eleven Madison Park years ago when we were fresh out of college and trying fabulous restaurants all over New York City. To tell you the truth, I didn’t remember much of that meal. But my friend reminded me of the scrumptious and unique granola. It had an interesting texture from coconut and a wonderful fragrance from a hint of olive oil. I’m glad I found the recipe here and was able to recreate it at home. I didn’t exactly have all the ingredients on hand, but loved a touch of honey and adorned it with blueberries, my absolute favorite dried fruit. The result is a wonderful granola with varying textures from the coconut, oats, and pistachio.
Eleven Madison Park Granola
Adapted from Daniel Humm at Eleven Madison Park
- 2 3⁄4 cups rolled oats
- 1 cup shelled pistachios
- 1 cup unsweetened coconut chips
- 1/3 cup pumpkins seeds
- 1⁄2 cup light brown or granulated sugar
- 1/3 cup maple syrup or honey
- 1/3 cup extra virgin olive oil
- 3⁄4 cup dried blueberries or cranberries
- 1/4 teaspoon salt
About 12 servings
1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds and salt.
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.
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.