Late last Fall (2025), I had a hankering for granola but was too lazy too make my own. The one I bought disappointed, and coincidentally, I encountered the recipe from Eleven Madison Park (NYC). I loved the story that came with it - that the restaurant’s guests are presented with a take-home granola gift to enjoy with their breakfast. I’ve now made it often and have gifted it several times - even at Xmas. I compared this with my usual recipe from the iconic Rebar in Victoria, BC. They are surprisingly similar. Rebar adds oat bran and barley flakes (which I have never been able to find). I suppose the reality is that granola recipes are all similar and tolerant of modifications. In fact, I have made a few changes to this one. I do like it because it makes half the amount that you get from the Rebar recipe, and there’s an interesting addition. Always aiming to eat healthy, I have re-embraced yogurt, which (IMHO) is best with the crunch provided by granola.
Getting Ready: (Makes about 6 cups.)
Unless you make your own modifications, you’ll need:
rolled oats (246 g; 8.75 oz)
shelled pistachios (roasted and salted or unsalted)
unsweetened coconut chips
pumpkin seeds (roasted and salted or unsalted)
kosher salt
brown sugar
maple syrup
extra virgin olive oil
dried sour cherries (or another dried fruit)
preheat the oven to 300 F
Preheat the oven to 300 F. Prepare a large rimmed baking sheet with parchment or non-stick aluminium foil.
2 and 3/4 cups rolled oats (246 g; 8.75 oz)
1 cup shelled pistachios (roasted and salted or unsalted)
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds (roasted and salted or unsalted)
1 TB kosher salt
Notes: do not substitute quick or instant oats for old-fashioned rolled oats. January 2026 - there have recently been concerns regarding certain imported pistachios. I buy the “Wonderful” brand, grown in California, and prefer them to be roasted, salted. I also use roasted, salted pumpkin seeds. The “secret” ingredient in this recipe is the salt, and people differ on how much they add. I add almost a full tablespoon and quite like the results.
Mix all these dry ingredients together in a large heat-resistant bowl. (You’ll be adding warm liquids.)
1/2 cup light (or dark) brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
Over low heat, combine all these ingredients in a small saucepan, stirring until the sugar is melted. Remove this from the heat. Add this to the dry ingredients, stirring well until everything is coated. Transfer this to the prepared baking sheet and bake at 300°F for 30 minutes. (The original recipe says 35-40, but in my oven it began to burn after 30 minutes, so take care.) It may seem a bit moist, but it will solidify as it cools. You can leave it in large chunks or make the chunks smaller.
3/4 cup dried sour cherries (or other dried fruits)
I have used craisins, currants, or blueberries. I bet even dried (and chopped) apricots would be nice. Add the dried fruit only after the granola comes out of the oven. Cool before storing in a sealed container.
Notes and Tips...
More Mods - just today, Julie Van Rosendaal (Globe and Mail) shared a granola recipe that adds crunchy peanut butter, a variety of nuts and honey instead of maple syrup. Experiment with what you love or have on hand.
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