cooking / breakfast

Eleven Madison Park Granola

serves about 6 cups · 50 minutes · 10 minutes hands on · easy

Why This Works

A low 300°F oven keeps the granola crunchy without burning, and the olive oil gives it a slightly savory edge that works beautifully with the cardamom.

Ingredients

Dry mix

  • 2¾ cups rolled oats
  • 1 cup shelled pistachios (unsalted)
  • 1 cup unsweetened coconut chips
  • ⅓ cup pumpkin seeds
  • 1 Tbsp kosher salt
  • 1 tsp cardamom
  • 1 tsp nutmeg
  • 2 Tbsp chia seeds
  • 2 Tbsp ground flax seed

Wet mix

  • ½ cup light brown sugar
  • ⅓ cup maple syrup
  • ⅓ cup olive oil

Method

  1. Preheat the oven to 300°F.
  2. Wet mix: combine the brown sugar, maple syrup, and olive oil in a saucepan over low heat, stirring occasionally until the sugar has dissolved.
  3. Dry mix: in a large bowl, mix the oats, pistachios, coconut chips, pumpkin seeds, salt, nutmeg, cardamom, chia seeds, and ground flax.
  4. Pour the wet mix over the dry mix and stir until evenly coated.
  5. Spread on a large baking sheet lined with parchment or a silicone mat.
  6. Bake 35-40 minutes, stirring occasionally.
  7. Cool completely on the pan, then transfer to an airtight container.

Notes

  • Don't stir too often if you want bigger clusters.
  • Keeps 1-2 weeks in an airtight container at room temperature.
  • Naturally vegan.