Over the summer, I was lucky enough to be able to dine at Eleven Madison Park, a three-Michelin-star restaurant on New York City’s famous Madison Avenue. It was the most exquisite meal I’ve ever had, not to mention that, at the time, it was entirely plant-based.
The tasting menu featured a brilliant hassleback potato with plant-based caviar, an artichoke artichoke with green garlic and alyssum blooms, a delicious buckwheat soba noodle dish with shiitake mushroom and wasabi and many more bite-sized delicacies. Yet the best part of the entire experience was the free parting gift they sent us home with — a jar full of homemade granola. The granola didn’t last a week in my pantry, and I’ve been trying to recreate it ever since. After three attempts, I think I’ve finally gotten pretty close.
In my replica, the rolled oats become crunchy with their topping of brown sugar and maple syrup, and the olive oil adds a wonderful depth to the flavors. The salt adds a stunning savory fold to an otherwise saccharine granola. The crunch of the coconut chips, pumpkin seeds and dried fruit adds a wonderful texture to the dish. I could eat this granola by the handful, and my roommates can attest that I do so frequently.
Prep time: 15 minutes
Cook time: 25 minutes
Yields: approx. 6 cups (about 20 ⅓ cup servings)
Ingredients:
- 3 cups oats (I use Bob’s Red Mill Old Fashioned Rolled Oats)
- 1 cup shredded, unsweetened coconut (you can roughly chop flakes if you can’t find shredded coconut)
- ⅓ cup unroasted, unsalted sunflower seeds
- ½ tablespoon salt (Trust me on this one*)
- ½ cup brown sugar
- ⅓ cup maple syrup
- ¼ cup extra virgin olive oil
- Optional: 1 cup dried fruit of choice (I’ve made versions with strawberries, bananas and apples and have loved all of them equally. Use one fruit per batch, unless you prefer otherwise)
- Aluminum foil
*I realize this amount of salt may be alarming. I find it adds a wonderful savory fold into the dish, but if you want your granola on the sweeter side, you can use a bit less.
Instructions:
- Preheat the oven to 325 degrees.
- In a large bowl, combine the oats, coconut, sunflower seeds and salt.
- In a small saucepan over low heat, combine the brown sugar, maple syrup and olive oil. Remove from heat when sugar has just dissolved.
- Pour the saucepan mixture into your dry ingredients, and mix until well combined.
- Line a cookie sheet with aluminum foil. Pour your granola mixture onto the cookie sheet, spreading it evenly.
- Bake for 25 minutes or until golden brown. Stir the granola around on the pan several times while baking.
- Let cool completely on a baking sheet.
- Optional: transfer granola to a large mixing bowl. Incorporate dried fruit until evenly dispersed.
- Package in an air-tight container for pantry storage and enjoy!
This granola is the highlight of most of my mornings — whether I use it to top Greek yogurt bowls or just snack on it à la carte. It’s also wonderful as an addition to plain fruit, cereal-style in a bowl with some milk or a great way to add some texture to muffin or pancake batter. Plus, as we approach the holiday season, it also makes for a wonderful gift! The sugar preserves the granola quite well, so it will remain fresh for over a month as long as it’s stored in an air-tight container. I am confident that you will love it as much as I do!
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