The Granola That Haunted Me
…In the very best way possible.
There are some foods that stick with you long after the last bite. They linger in your memory, popping up at random moments, making you wonder, “Will I ever taste that again?” For me, that food was a granola I had years ago at a friend’s house. It was crunchy, sweet, nutty, and just the right amount of salty—a perfect balance of textures and flavors. I couldn’t stop thinking about it.
The granola was made by my friend’s wife, Anne, who is one of those people who just gets food. She has an intuitive sense of flavor and a knack for creating dishes that feel both comforting and elevated. When I asked her about the granola, she smiled and said it was a special recipe, but she didn’t reveal much more than that. I left that day with a full stomach and a lingering curiosity.
Fast forward a few years, and I found myself brainstorming ideas for our restaurant week menu. I wanted to include something unique for brunch—a dish that would stand out but still feel approachable. That’s when I remembered Anne’s granola. I reached out to her, hoping she’d be willing to share the recipe. To my delight, she did—and that’s when I discovered its origin.
The granola was none other than the famous Eleven Madison Park recipe. Yes, that Eleven Madison Park—the three-Michelin-starred restaurant in New York City known for its impeccable cuisine. Anne had adapted the recipe to her own tastes, swapping in her favorite nuts, seeds, and dried fruits. It was a revelation.
But the story doesn’t end there. Shortly after learning about the recipe’s origin, I recalled a time when I stayed at the NoMad Hotel and their mini-bar included a house made granola. I opened the jar, took one bite, and thought - wow, this is good as Anne’s granola. Turn’s out the two recipes were the same and it felt like the universe was sending me a message: This granola is meant to be shared.
And so, here we are. For our restaurant week brunch menu, we’re featuring our own version of this iconic granola. Like Anne and the chefs at Eleven Madison Park, we’ve made it our own. You can choose your own adventure here by adding—almonds, pecans, and walnuts—along with pumpkin seeds, coconut flakes, and a touch of maple syrup for sweetness. Dried cherries and apricots add a chewy, fruity contrast to the crunch. We server ours with a a dollop of creamy yogurt and a drizzle of honey, making it the perfect start to the day.
What I love most about this granola is its versatility. The base recipe is a blank canvas, ready to be customized with whatever nuts, seeds, and dried fruits you love. It’s a reminder that great food doesn’t have to be complicated—it just has to be made with care and attention to detail.
So, if you’ve been searching for a granola that’s worthy of your morning routine, come try ours during restaurant week. It’s a dish that’s been years in the making, inspired by a friend, a world-class restaurant, and a little bit of serendipity. And who knows? Maybe it’ll become the granola that haunts you in the best way possible.
See you at brunch!
THE VERY BEST GRANOLA (makes 6 cups)
1 cup shelled pistachios or nut of your choice
2 3/4 cups rolled oats
1/3 cup raw pumpkin seeds
1/3 cup sunflower seeds
1 cup unsweetened coconut chips or flakes (not shredded coconut)
1 teaspoon kosher salt
1/2 cup light brown sugar
1/3 cup extra-virgin olive oil
1/3 cup maple syrup
3/4 cup dried sour cherries or dried fruit of your choice
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a medium bowl, mix together oats, nuts, seeds, coconut chips, and salt.
In a small saucepan, combine brown sugar, olive oil, and maple syrup. Bring heat to medium and whisk occasionally until sugar has dissolved. Pour over oat mixture.
Spread oat mixture on prepared baking sheet. Bake until lightly golden, about 20-40 minutes*. Remove from oven and mix in dried fruit.
*Note about oven temperatures. We use a convection oven at the restaurant and our cooking time clocks in at 20 minutes. Note that all ovens are calibrated different and cooking times can vary. I would suggest taking a peek at the 15 minute mark, tossing it around and then check in every 5 minutes until the granola is golden or to your liking.