Granola 11 Madison Park Recipes

ELEVEN MADISON PARK'S GRANOLA RECIPE

Steps:

• Preheat oven to 300°F. Line a baking sheet with parchment paper.
• In a medium bowl, mix together oats, pistachios, pumpkin seeds, coconut chips, and salt.
• In a small sauce pan combine brown sugar, olive oil, and maple syrup. Bring heat to medium and whisk occasionally until sugar has dissolved. Pour over oat mixture.
• Spread oats along prepared baking sheet. Bake until lightly golden, about 40 minutes. Remove from oven and mix in dried cherries. This Recipe Appears In Wake and Bake: Eleven Madison Park's Granola

ELEVEN MADISON PARK GRANOLA

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.

ELEVEN MADISON PARK GRANOLA

Steps:

• 1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds and salt. 2. 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. 3. Line a large 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. 4. Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container.

MAPLE-BAKED GRANOLA

Steps:

• Heat oven to 160C/140C fan/gas 3. Line two large roasting tins (or one and cook in batches) with baking parchment. Put the porridge mix and all the flakes, nuts and seeds in a bowl and mix them together.
• Put the maple syrup and oil in a big heavy-bottomed saucepan and gently heat. Add the grain mixture and stir until all the dry ingredients are coated - you are not cooking the mixture, just coating it. Spread the cereal over the parchment (it shouldn't lie in big clumps) and bake for about 20 mins.
• Remove the tins from the oven, turn the temperature up to 180C/160C fan/gas 4, then return to the oven, swapping the tins over. Cook for another 10 mins, but keep an eye on things. You want a golden toasted mixture - you may even start to smell some caramelisation - but don't take it too far.
• Take the tins out of the oven and leave to cool. Break the granola up into small chunks with your hands and add the dried fruit. Will keep well in an airtight container for two weeks. You can 'refresh' it by putting it all in the oven again (at 160C/140C/gas 3) for 15 mins. Eat with milk or yogurt and fresh fruit.