This is a granola recipe that's been making its way through my extended family lately. It's truly fantastic – modified by my aunt, then adjusted further by my mom from the original Eleven Madison Park Granola recipe by Sam Sifton for the New York Times Magazine. This version on its own is a sturdy, delicious base that can support the addition of dried fruit or more nuts if you want – but I like it best this way!
Ingredients
- 2 and 3/4 cups rolled oats
- 1 cup pecans, coarsely chopped
- 1 cup unsweetened coconut chips (absent from this photo as Kristie requested I leave them out of the batch I made over the weekend)
- 1/3 cup pumpkin seeds
- 1 teaspoon salt
- 1/2 cup light brown sugar
- 1/3 cup maple syrup
- 1/3 cup extra virgin olive oil
Instructions
- Preheat the oven to 300 degrees. In a large bowl, mix together the oats, pecans, coconut, pumpkin seeds, and salt.
- In a small saucepan set over low heat, warm the sugar, syrup, and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat (I use this one [affiliate link]), and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
- Remove granola from oven. Allow to cool to room temperature before transferring to a storage container.
I'm adding this to my shortlist of food gifts that are both delicious, and easy to make in big batches! (Another favorite: candy cane chocolate bark.)