Five Star Granola

By: Laura Sorkin

Prep Time: 5 minutes

Cook Time: 30 minutes

Servings: 6 cups

In continuation of our series, Runamok cooks the New York Times – Maple, we tried their version of a granola recipe from the restaurant, Eleven Madison Park. Maple syrup is one half of the sugar used (along with brown sugar) and it hits just the right note of sweetness to bring out the nuttiness of the toasted oats. The chef, Daniel Humm is originally from Zurich which makes us happy to see yet another European chef adopting our very North American ingredient. 

Once you have the base recipe set, you can sub in different nuts or dried fruit. We used dried cranberries and apricots but kept the Times’ pistachios which were so good. They recommend cooking it for 35-40 minutes but we suggest checking on it at 25 minutes, even when cooked at the low temperature of 300F. If you overcook it, the finished granola will have a bitter taste. It should be a light brown color – dark brown will be too much.

While there are endless uses for granola (on yogurt, ice cream, straight out snacking), we love this one as a morning cereal with cold, whole milk. Absolutely perfect.

 

*Recipe by Daniel Humm

NYT article by Sam Sifton, Jan 19, 2024

Share

Share on Facebook Share on Twitter Share on Pinterest

Ingredients

  • 2¾ cups rolled oats

  • 1 cup shelled pistachios

  • 1 cup unsweetened coconut shreds

  • ⅓ cup pumpkin seeds (pepitas)

  • 1 Tbsp kosher salt

  • ½ cup brown sugar

  • ⅓ cup Runamok Sugarmaker’s Cut pure maple syrup (or Sugarmaker’s Dark)

  • ⅓ cup extra virgin olive oil

  • ¾ cup dried fruit (apricots, cranberries, cherries, dates), chopped into uniform bits

Instructions

  • 1 Prepare a large, rimmed sheet pan with parchment paper and preheat oven to 300F.
  • 2 In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds and salt.
  • 3 Place a small saucepan on the stove and warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat.
  • 4 Add the maple-sugar-oil mixture to the bowl of oats and stir until all the ingredients are coated.
  • 5 Spread the granola mixture evenly on the prepared sheet and place in the oven. After ten minutes give it a stir to make sure everything is toasting evenly.
  • 6 Bake an additional 20 minutes, checking occasionally that it isn't getting too dark.
  • 7 Remove from the oven and let cool. Add dried fruit and toss. Store in an airtight container.