it’s the point in the
season/life/year where i spend less time
in front of the computer,
even less time behind the camera,
and practically no time in the kitchen.
initially i fight it,
because what else is there to do,
and most importantly,
what will we eat??
i can’t force it,
if i’m not feeling it,
i’m not feeling it.
anything more than that
rings kinda like a farce,
and if there is one thing
vaguely very pretentious about,
it’s the authenticity of whatever.
today’s recipe requires minimal kitchen time,
and it’s perfect to have for breakfast with milk,
or smother in kefir for dinner.
cus sometimes you just gotta go with it.
eleven madison park granola
adapted from eleven madison park
*note: dw & i dined at eleven madison park for his birthday a few months ago and they gave us their granola as a parting gift. short of going back there to dine, i had to make it at home. their version is sweeter, and initially i would halve the sugar amount, and now i just nix it completely. i think the key is the olive oil and low temp. it is so good, it’s well worth forcing myself into the kitchen to put together. my office sidekick cj swears by it, tells me i need to quit my day job and become a crunchy granola hustler. don’t tempt me.
**note: this recipe is for 1 batch, but we typically double it.
***note: depending on what we have available and what we buy, we’ve bought nuts and coconut chips already roasted (or salted) and we would adjust the seasoning accordingly, or omit the stuff that wasn’t raw until the end. use your best judgement
2 3/4 cups rolled oats
1 cup shelled pistachios (ideally, raw and unsalted)
1 cup unsweetened coconut chips (ideally untoasted)
1/3 cup pumpkin seeds, raw
1/3 cup sunflower seeds, raw
sprinkle of kosher salt
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3/4 cup dried sour cherries or raisins
preheat oven to 300F.
in a large bowl, mix together the raw ingredients.
in a small saucepan, warm the maple syrup and olive oil on low.
pour the warmed liquid on the raw ingredients and mix through, making sure all the dry ingredients are coated well.
on a rimmed baking sheet, lined with parchment paper, dump the granola on it and spread it out. bake until dry, about 40 minutes. be sure at the half way mark to stir granola around.
when the time is up, stir the granola one last time and allow to cool in the oven with the door open.
when it’s at room temp add in the cherries or raisins and whatever remaining ingredients that were not raw and mix through.
store in air tight containers, will keep for a week or two. we’ve managed to consume within that time frame, so i’m unsure if it’ll keep freshness beyond that.