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Eleven Madison Park Granola, Surprisingly Easy and Very Snackable

by белый

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I like it with Greek yogurt, but it’s terrific with whole milk, too, and doesn’t do poorly at all on its own, like a kind of trail mix.

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Good morning. I’ll eat oatmeal for breakfast every day for a month, adding blueberries and drizzling the bowl with maple syrup and cream. Then, for no reason I can discern, it’s a toasted English muffin with salted butter and a schmear of strawberry preserves, or a slice of Cheddar, or sometimes both.

Three weeks later, I can’t look at a muffin. All I want is a fried egg dotted with hot sauce, and that’s all I want every morning until I don’t.

Lately, I’ve been on a granola kick, and a specific granola at that: the one from Eleven Madison Park (above) that they gave you after a meal at the restaurant when Will Guidara was running the front of the house, an early example of his unreasonable hospitality.

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The recipe’s not his. It comes from the restaurant’s chef and owner, Daniel Humm, a taste of his Zurich childhood: rolled oats with brown sugar and a hint of maple syrup, with coconut chips, shelled pistachios and pumpkin seeds. There are some dried cherries in there, too, and a healthy dose of kosher salt to even everything out.

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Eleven Madison Park Granola

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