Best Sams Granola Recipes

ELEVEN MADISON PARK GRANOLA

Eleven Madison Park Granola image

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, at least if you're careful with the kosher salt. Opinions vary greatly over the amount we call for: a whole tablespoon. For some, that is many teaspoons too many. (For many others it is absolutely perfect.) Season to taste.

Provided by Sam Sifton

Categories breakfast, easy, main course

Time 40m

Yield 6 cups

Number Of Ingredients 9

Ingredients

2 3/4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds
1 tablespoon kosher salt
1/2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3/4 cup dried sour cherries

Steps:

Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.
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.
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.
Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 16 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 139 milligrams, Sugar 12 grams, TransFat 0 grams

KIMBERLEY'S BAKESHOPPE GRANOLA (COPYCAT) RECIPE - (4.1/5)

Kimberley's Bakeshoppe Granola (copycat) Recipe - (4.1/5) image

Provided by á-29897

Number Of Ingredients 10

Ingredients

1/2 cup rolled oats (I used GF Rolled Oats
1/2 cup flour (I actually used Rice Flour which is what Kimberley uses, but all-purpose flour should be fine)
1/2 cup dried fruit (raisins and cranberries)
1/2 cup nuts (walnuts, cashews, and almonds)
1/2 cup seeds (pumpkin, sunflower, and flax)
1/4 cup honey
1/4 cup brown sugar
2 tablespoons vegetable oil
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

Preheat oven to 300ºF. Line a baking sheet with parchment paper. Mix together all of the ingredients. You can use any kinds of seeds, nuts, and fruits you want, but in parentheses are the ingredients in the real Kimberley's granola which are what I used. I mix them right on the pan so I don't have to dirty a dish. Squeeze it with your fingers until clumpy and arrange in a rough circle in the middle of the pan. Bake for 35 minutes or until slightly browned. Once cool, break into pieces and store in an airtight container.