eleven madison park granola


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??

simultaneously though,
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
i sound 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.


4 years ago: dutch oven bread
3 years ago: miso ramen
2 years ago: grass jelly with chia seeds
1 year ago: chia tea

11 thoughts on “eleven madison park granola

  1. Great recipe and beautiful pics. I love the vid! I hear you about the not feeling it. I’ve been making great dishes but haven’t had the desire to pull out the camera on top of it. Maybe with a little more free time or a little less Instagram watching it’ll come back full force. Love that 11 mad had a parting gift. Xo

  2. I love EMP granola — something about the olive oil and cherries together. They used to give little boxes of macaron as parting gifts, and I was so happy when they switched to granola (not a macaron person) and I got to cart it home in my luggage for breakfast.

    Sometimes we just don’t want to cook. That’s okay. Good when it happens with tomato season coming… when you can make a meal of those and some olive oil and salt. 🙂 xo

    1. i like the olive oil + cherries combo, but the low and slow bake that makes it delightfully crunchy is what makes it for me.

      i’m so glad they didn’t give us macrons, i’m not big on them either.

  3. I’ve made granola with many different oils, even with butter, but never with olive oil. I’m assuming that you mean an oil with a good fruity flavour that you can taste in the finished granola. It’s does sound good, like an olive oil cake but in wholesome, fibrous form. A perfectly acceptable dinner in my humble opinion.

    1. honestly, i use whatever extra virgin olive oil that’s on sale at the market.

      how interesting, making granola with butter. it’s never occurred to me to use that fat. was it super rich?

      1. Honestly I couldn’t even tell that it was butter – the recipe didn’t use much so I don’t think it made much difference. It’s a more neutral flavour than coconut oil (which I often use) so that can be a bonus.

  4. I’ve been feeling the cooking thing, and the photography thing..but not the writing thing. I have a backlog of things I want to write about but I’m feeling so little inspiration. This granola does look smashing, however!

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