How To Make Eleven Madison Park’s Famous Granola At Home
If you’ve ever dined at Eleven Madison Park, you know that every detail is crafted to perfection, even down to the parting gift. One of the restaurant’s most beloved traditions is sending guests home with a bag of their signature granola, a perfect final touch after an unforgettable meal. This nutty, and slightly sweet blend has gained a cult following for a reason, and now, you can recreate it in your own kitchen.
What Makes This Granola Special?
Unlike your average store-bought granola, Eleven Madison Park’s granola is anything but ordinary. The combination of rich pistachios, crunchy pumpkin seeds, golden coconut flakes, and a touch of maple syrup creates a balanced mix of flavors and textures. But what truly elevates this recipe is the generous pinch of salt, which perfectly contrasts the sweetness and brings out every ingredient’s best qualities. And let’s not forget the dried sour cherries, which add a chewy, tart finish that keeps you coming back for more.
You’ll Need:
Ingredients:
- Rolled oats
- Pistachios
- Raw pumpkin seeds
- Unsweetened coconut chips or flakes (not shredded coconut)
- Salt
- Light brown sugar
- Extra-virgin olive oil
- Maple syrup (preferably Grade B)
- Dried sour cherries
Ways to Enjoy Your Homemade EMP Granola
- With Greek yogurt & honey for a protein-packed breakfast
- Sprinkled over smoothie bowls for an extra crunch
- As a snack straight from the jar (no judgment here)
- With a splash of almond milk for a simple yet satisfying cereal alternative
Why This Recipe Belongs in Your Kitchen
Recreating Eleven Madison Park’s granola is more than just making breakfast, it’s about bringing a bit of Michelin-starred magic into your everyday routine. This granola is the perfect balance of sweet, salty, and crunchy, making every bite as satisfying as the first. Whether you make a batch for yourself or share it as a thoughtful homemade gift, this recipe is a keeper.
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Gina
Eleven Madison Park Granola
Ingredients
- 2 3/4 cups rolled oats
- 1 cup shelled pistachios
- 1/3 cup raw pumpkin seeds
- 1 cup unsweetened coconut chips or flakes not shredded coconut
- 1 tablespoon salt
- 1/2 cup light brown sugar
- 1/3 cup extra-virgin olive oil
- 1/3 cup maple syrup preferably Grade B
- 3/4 cup dried sour cherries
Instructions
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- In a medium bowl, mix together oats, pistachios, pumpkin seeds, coconut chips, and salt.
- In a small saucepan, combine brown sugar, olive oil, and maple syrup. Bring heat to medium and whisk occasionally until sugar has dissolved. Pour over the oat mixture.
- Spread oat mixture on baking sheet and bake until lightly golden, about 40 minutes. Remove from oven and mix in dried cherries.
