I first had this addictive mixture at a family reunion. My brother, Pat, made a huge batch to have on hand for the masses that gathered at his condo for breakfast. I was hooked. The restaurant, Eleven Madison Park, in NYC is on my list for our next trip to the city. This may be a holiday giveaway item too if I’m feeling all Martha Stewart one day.
Recipe By: NY Times
Yield: 6 cups
Ingredients:
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
Directions:
1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds 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.
Comments
Post a Comment