I had the best granola with greek yogurt and fresh berries
at The Nomad Hotel's restaurant in NYC earlier this month.
The waiter was kind enough to share the source...
It's the Eleven Madison Park's granola recipe...
The nomad's sister restaurant.
I tweaked it a bit. The original recipe called for one tablespoon of salt.
Jill made me a batch for Christmas using that recipe
& it was a smidge salty..though great with lots of yogurt
{we do love sweet and salty}.
I switched out pumpkin seeds for pecans and cherries for cranberries.
Make a batch...your house will smell so cozy!
Granola recipe adapted from
Eleven Madison Park Granola2 3⁄4 cups rolled oats
1 cup shelled pistachios
1 cup halved pecans
1 cup unsweetened coconut chips
1/2 tablespoon salt
1⁄2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
1 cup dried cranberries.
1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pecans 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.
4. Remove granola from oven, and mix into it the dried cranberries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.
big bowl is essential
so is a silpat non-stick baking mat
golden brown + smelling like granola goodness
cool before adding dried fruit
Store in an air tight jar.
Thanks for the jar and scooper, Jill!
