I carefully wrapped up the granola in tissue paper, and it made the journey back home with me. I put it on the counter, and it stayed there for a few weeks, until one morning, I couldn’t wait anymore. I poured a small amount into a bowl with some unsweetened almond milk, and took a bite. Glorious.
Usually, granola is considered the side chick of whatever you’re eating. You eat it with yogurt, or you eat it as a bar- but it’s not ever center stage. This granola though- put a spotlight on it because it's fabulous. It’s addictive. It elevates everything by 200%, and then some. Perhaps that’s a bit of an exaggeration, but its damn good granola, I tell ya. I usually eat it by itself, and I don't realize how much I've eaten until I've finished the bag. The best way I like to enjoy it though, is with almond milk. Pure and simple. Delicious. Crunchy. Sweet. Earthy. Salty. The number of textures and flavors in this granola-I can go on and on.
As much as I tried to ration out the small jar of granola, it eventually ran out, and I was in somewhat of a crisis. I had to have more. I wasn’t about to go and drop another couple hundred bucks at Eleven Madison Park again to just get the granola. Thank goodness that the recipe is published online.
Once I got the gist of the base recipe, I started to add things, take some things away, and elevate it a little more based on what I wanted out of granola. The current version is what I have written down below. And it’s meant to be a fun recipe so feel free to personalize your recipe however you like. I like tart flavors, so I’ve added a few more different types of fruit than in the original recipe. The olive oil really rounds out all of the flavors, while the vanilla and orange add an additional dimension, not to mention make the granola really aromatic.
This batch makes quite a large amount, so it’s perfect for gifts or make ahead snacks/breakfasts. It won’t last very long though, and you’ll findyourself needing to make another batch pretty soon. Mix and match ingredients to your liking. Just remember- anything that may melt or caramelize in the oven- it’s best to keep those aside until your granola is out of the oven for at least 10-15 minutes.
Adapted from Eleven Madison Park’s Granola Recipe, found here.
2 ¾ cups of rolled oats
1 cup of shelled pistachios
½ cup of sliced almonds
1 cup of unsweeted shredded coconut
1/3 cup of pumpkin seeds
1 tablespoon kosher salt
½ cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
1 teaspoon of vanilla extract
Zest of 1 orange
½ cup golden raisins
½ cup raisins
½ cup sour dried cherries
½ cup dried cranberries
½ cup chocolate chips or chunks
½ cup of toffee chips
1) Preheat oven to 300F. Mix all of the dry ingredients except the fruit, toffee, and chocolate, in a bowl.
2) In a small saucepan, warm the olive oil, brown sugar, maple syrup, orange zest, and vanilla until the sugar has dissolved.
3) Pour the liquid mixture over the dry ingredients and toss to coat.
4) Spread the granola in a large pan lined with a silicone mat or parchment paper.
5) Bake until dry and golden, about 30-40 minutes.
6) Once out of the oven, let the granola cool for about 10-15 minutes before mixing in the dried fruit, chocolate, and toffee pieces.
7) Store in containers or Ziploc bags and keep in a cool/dry place.
Enjoy as cereal with almond milk
On top of yogurt or ice cream
By itself as a snack (perfect for picnics or hikes)
Mix granola into cobbler topping for added texture and flavor