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Eleven Madison Park Granola Recipe - NYT Cooking
2 ¾ cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
⅓ cup pumpkin seeds
1 tablespoon kosher salt
½ cup light brown sugar
⅓ cup maple syrup
⅓ cup extra virgin olive oil
¾ cup dried sour cherries

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Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds 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, 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, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.
breakfast  oats  recipe  granola  nuts  coconut 
29 days ago by bombdust
Granola Recipe - NYT Cooking
4 cups flaked or rolled oats
1 cup oat bran
1 cup coconut chips
1 cup chopped or slivered nuts (almonds, pecans, cashews)
½ to 1 teaspoon freshly grated nutmeg (to taste)
1 to 2 cups raisins or other chopped dried fruit (optional)
1 tablespoon ground cinnamon
½ teaspoon salt (optional)
6 tablespoons canola oil, grape seed oil or rice bran oil
6 tablespoons mild honey, such as clover (add a tablespoon or 2 more if you want it sweeter)
1 tablespoon pure vanilla extract
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Heat the oven to 300 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients in a very large bowl.
Combine the oil, honey, and vanilla in a saucepan and warm over low heat, stirring, just until the mixture is fluid. Do not let it come to a simmer. Remove from the heat and stir into the dry ingredients. Mix until evenly coated.
Spread the granola mixture on the sheet pans in an even layer, leaving a donut hole in the center (for even baking) and bake on the middle and lower racks, without stirring, for 30 to 40 minutes or until golden, rotating the baking pans front to back and top to bottom halfway through. Remove from the heat and allow to cool before breaking up into clumps. Store in well sealed jars, bags or containers.

One pan only, for 50m. No oat bran
This is helpful
Mary3 months ago
It says ‘2 baking sheets’. What size?
This is helpful
Alison O'R5 months ago
250–add fruit after baking
recipe  breakfast  nuts  oats  raisins 
may 2019 by bombdust

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