Eleven Madison Park Granola, Surprisingly Easy and Very Snackable
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.
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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