I have to give Larry due props here. He introduced me to this granola recipe, having tried it at Eleven Madison Park, an uber-chi-chi and DELICIOSO restaurant here in the city. After dropping mucho dinero for a top-drawer meal, the chef sends you on your way with an adorable bag of savory homemade granola. Fortunately, the Times printed the recipe last year, so us plebians can recreate at home without leveraging a month’s rent. I’ve made 2 batches for my office so far, and my popularity level has risen to a new level. You’re welcome.
2 3⁄4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkinseeds
1 tablespoon salt
1⁄2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3⁄4 cup dried sour cherries.
1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.
2. 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.
3. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
4. Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.
Adapted from Daniel Humm, Eleven Madison Park, New York.