Legendary Eleven Madison Park Granola

For the past few weeks, I had passively been thinking of making a batch of homemade granola to serve as an elevated take on my morning yogurt and fruit breakfast topping.  Then, in quick succession last Friday the world pointed me to the recipe that was meant to be.  In the midst of my morning paper ritual, I took note of the NYT republishing of a classic granola recipe from Eleven Madison Park.  That afternoon, as I was flipping through my copy of the Food 52 Genius Recipes cookbook, I noticed the exact same recipe published there.  Sold, I jotted down what I’d need to gather from the store the next day but then as I was reading Cork Dork in bed later that night Eleven Madison Park and it’s world famous granola surfaced yet again!  Fate, I’m tellin’ ya.  So how was this fated granola recipe?  Let me tell you:


Yep.  NYT describes:

At the end of every meal at the restaurant Eleven Madison Park, in Manhattan, guests are presented with a small gift: a jar of granola for tomorrow’s breakfast. It is classic Alpine fare, taken straight from the chef Daniel Humm’s childhood in Zurich. The rolled oats are golden with brown sugar and a hint of maple, with salt and a wisp of olive oil for depth. Coconut chips and shelled pistachios provide a hint of whimsy, pumpkin seeds a leathery crunch. Dried sour cherries peek out from here and there, bits of softness to complete the whole. Best of all, the recipe is simple and bulletproof for anyone with a rimmed baking sheet and an oven…

And it was indeed worth all the hype – I finally had to hide the jar from my husband because he was eating it at all hours of the day straight from the jar!  A unique blend of sweet and salty with a touch of smokiness it has a deliciously strong flavor that’s perfectly balanced by a bowl of unflavored Greek yogurt or plain milk – if you plan to enjoy it with more flavorful components than those, I’d recommend halving the maple syrup, brown sugar, salt, and olive oil.  I made half the batch without the brown sugar and that was the batch I liked best.  You can find the recipe here and please let me know if you try it!
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