House-Favorite Granola
Adapted from Daniel Humm’s Eleven Madison Park Granola recipe.This is an outline for homemade granola, and it's provided as a base to build upon. Start with the rolled oats, some nuts and seeds and your favorite dried fruit. Mix and match, use what's in your pantry and make it yours, taking notes along the way. This isn't about following a recipe to the letter—it's about discovering what your family loves most. That half-empty bag of pecans? The almonds you bought for another recipe? The dried cranberries tucked behind the flour? They're all fair game. Each batch becomes a chance to use what you have rather than what you think you need to buy. Over time, you'll develop a mixture that becomes your house-favorite recipe—the one your family will insist on having available, always. And the best part? It started with whatever was already waiting in your kitchen.
Ingredients
- 2 ¾ cups rolled oats
- 1 cup raw pistachio meats
- 1 cup unsweetened coconut flakes
- 2/3 cup raw pumpkin seeds (or sliced almonds)
- 1 tablespoon kosher salt
- ¼ cup light brown sugar
- ¼ cup extra virgin olive oil
- ¼ cup maple syrup
- 1 cup dried tart cherries
Instructions
- Preheat oven to 300°F. Line a baking sheet with parchment.
- Combine oats, nuts, seeds, coconut and kosher salt in large bowl, set aside.
- In small saucepan over medium heat, whisk brown sugar, extra virgin olive oil and maple syrup until brown sugar has dissolved and mixture begins to foam. Remove from heat and immediately pour sugar mixture over dry ingredients, stirring until well incorporated.
- Spread mixture on prepared baking sheet and place into preheated oven. Bake for 10 minutes, toss and rotate pan; bake for another 10 minutes, repeat. Bake until granola has toast level you think is perfect, approximately 30 minutes (as it gets close, check granola in 2–3 minute intervals, stirring no longer required).
- Remove granola from oven and immediately mix in dried fruit. Allow to cool completely. Store in airtight container. Enjoy liberally.
