134.8…Coconut-Sour Cherry Granola
In the May issue of Food Network Magazine, I saw a granola recipe that caught my eye.
This recipe is adapted from Eleven Madison Park in New York City. From the magazine: “Anyone who splurges on the $125 four-course dinner here can take heart in the fact that the meal comes with a free gift: Chef Daniel Humm sends everyone off with a half pound of sweet-and-savory granola, packaged in an old-fashioned mason jar. The mix of oats, coconut and dried sour cherries is so popular, Eleven Madison Park has a line of retail granola in the works.”
Coconut-Sour Cherry Granola (Makes about 7 cups)
Recipe courtesy Food Network Magazine, May 2012
- 2 3/4 cups organic rolled oats
- 1 cup unsweetened coconut flakes
- 1 cup unsalted pistachios
- 1/3 cup unsalted pepitas (hulled green pumpkin seeds)
- 1 tablespoon kosher salt (or 1 1/2 teaspoons fine salt)
- 1/2 cup packed light brown sugar
- 1/3 cup maple syrup
- 1/3 cup extra-virgin olive oil
- 3/4 cup dried sour cherries
Preheat the oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. Toss the oats, coconut, pistachios, pepitas and salt in a large bowl. Warm the brown sugar, maple syrup and olive oil in a small saucepan over low heat, stirring, until the sugar dissolves. Fold the sugar mixture into the oat mixture to evenly coat.
Spread the granola on the prepared baking sheets and bake, stirring often, until dry and lightly golden, 20 to 25 minutes. Remove from the oven and toss with the dried sour cherries. Let cool to room temperature. Store in an airtight container for up to 1 week or freeze for up to 1 month.
This granola rocks. If you like the whole sweet & savory thing, this is for you! I kept finding myself eating little bits of it every time I passed the jar it was in. I eventually had to put it up high in the pantry. :)
Last night’s dinner was not as exciting as the granola but still good nonetheless.
Leftover Stouffer’s Lasagna and a salad.
This morning’s breakfast was Coconut-Sour Cherry Granola of course!! I couldn’t wait to pair it with my pineapple Chobani and berries!
I’m glad this recipe made a lot. I love this stuff.
I took the kids to school, went to Zumba class, ran errands, and went to lunch at Jersey Mike’s Subs.
Turkey and provolone on wheat, “Mike’s Way” (olive oil, red wine vinegar, oregano, salt, lettuce, tomatoes and onions). I think I’m hooked on this place.
I went to my dentist appointment and picked the kids up from school. My husband is working late tonight so more leftovers will happen tonight. Just another exciting Wednesday evening. :)
What magazines do you subscribe to? Which one is your favorite? I subscribe to Food Network, Cooking Light, Real Simple and Martha Stewart Food. I like Food Network magazine the best!