Eleven Madison Park Style Granola

Eleven Madison Park Style Granola takes approximately 45 minutes from beginning to end. This recipe makes 8 servings with 512 calories, 10g of protein, and 32g of fat each. For $1.35 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 16 people found this recipe to be flavorful and satisfying. A few people really liked this morn meal. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you have walnuts, light brown sugar, unsalted pepitas, and a few other ingredients on hand, you can make it. It is brought to you by Cookie Madness. Overall, this recipe earns a solid spoonacular score of 59%. Users who liked this recipe also liked Eleven Madison Park's Granola, Eleven Madison Park's Strawberry Gazpacho, and Eleven/Eleven: A Scotch Cocktail.

Servings: 8

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 300 degrees F. Line 1 large (13×18) baking sheet or 2 smaller (anything less than 13×18) with parchment paper or nonstick foil.Toss the oats, coconut, pistachios, pepitas, other nuts and salt in a large bowl. Warm the brown sugar, maple syrup and oil in a small saucepan over low heat, stirring, until the sugar dissolves. Alternatively, you can just heat in a microwave-safe measuring cup for about 30 seconds and stir well. Add the vanilla. Fold the sugar mixture into the oat mixture and stir to coat.Spread the oat mixture on the prepared baking sheets (or sheet) and bake until dry and lightly golden. Mine was divided into two sheets and done in 28 minutes, but if you make it on one large sheet, you’ll probably need to bake for the original 35 to 40. Remove from the oven. Break it up a bit, leaving clumps, and then toss with the dried sour cherries. Let cool to room temperature.

 

Step by step:

1. Preheat the oven to 300 degrees F. Line 1 large (13×1

2. baking sheet or 2 smaller (anything less than 13×1

3. with parchment paper or nonstick foil.Toss the oats, coconut, pistachios, pepitas, other nuts and salt in a large bowl. Warm the brown sugar, maple syrup and oil in a small saucepan over low heat, stirring, until the sugar dissolves. Alternatively, you can just heat in a microwave-safe measuring cup for about 30 seconds and stir well.

4. Add the vanilla. Fold the sugar mixture into the oat mixture and stir to coat.

5. Spread the oat mixture on the prepared baking sheets (or sheet) and bake until dry and lightly golden. Mine was divided into two sheets and done in 28 minutes, but if you make it on one large sheet, you’ll probably need to bake for the original 35 to 4

6. Remove from the oven. Break it up a bit, leaving clumps, and then toss with the dried sour cherries.

7. Let cool to room temperature.

Nutrition Information:

covered percent of daily need