Granola similar to the granola served at Eleven Madison Park
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 28 minutesminutes
Total Time 38 minutesminutes
Servings 8
Author Cookie Madness
Ingredients
2 ¾cupsrolled oats
1cupunsweetened coconut flakes
1cupunsalted pistachios
⅓cupunsalted pepitas
½cupwalnuts or other nut
½ to ¾teaspoonsfine sea saltoriginal calls for 1 tablespoon coarse Kosher
½cuppacked light brown sugar
⅓cupmaple syrup
⅓cupgrapeseedextra virgin olive or vegetable oil
½teaspoonvanilla extract
½cupdried sour cherries
Instructions
Preheat the oven to 300 degrees F. Line 1 large (13x18) baking sheet or 2 smaller (anything less than 13x18) with parchment paper or nonstick foil.
Toss the oats, coconut, pistachios, pepitas, other nuts and salt in a large bowl. Warm the brown sugar, maple syrup and oil in a small saucepan over low heat, stirring, until the sugar dissolves. Alternatively, you can just heat in a microwave-safe measuring cup for about 30 seconds and stir well. Add the vanilla. Fold the sugar mixture into the oat mixture and stir to coat.
Spread the oat mixture on the prepared baking sheets (or sheet) and bake until dry and lightly golden, stirring every 15 minutes. Mine was divided into two sheets and done in 28 minutes, but if you make it on one large sheet, you’ll probably need to bake for the original 35 to 40. Remove from the oven. Break it up a bit, leaving clumps, and then toss with the dried sour cherries. Let cool to room temperature.