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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Eleven Madison Park Granola Recipe

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This recipe for Eleven Madison Park Granola is from The Thornton/Hogan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 3/4 cup rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds
1 tablespoon kosher 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
Directions:
Directions:
Heat oven to 300 degrees. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds, and salt. (NOT the cherries!)

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, 35-40 minutes, stirring granola a few times along the way.

Remove granola from oen and mix into it the dried sour cherries. Allow to cool to room temperature before transferring into a storage container. Makes about 6 cups.
Number Of Servings:
Number Of Servings:
Makes about 6 cups
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Shared by Caroline Cloninger
Chef Daniel Humm's recipe adapted by Sam Sifton
I think this is the recipe used by Early Bird Foods' Jubilee Granola.

 

 

 

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