Eleven Madison Park Granola Recipe – The Breakfast Worth Waking Up For that’s so good we now use it at kavi

If you’ve ever stayed at one of the world’s greatest restaurants, you’ll know that breakfast can be just as memorable as dinner.

This granola recipe comes from the legendary Eleven Madison Park in New York, a restaurant consistently ranked amongst the best in the world. Famous for its meticulous attention to detail, the chefs there understand that even the simplest dishes deserve the same level of care as a Michelin-star tasting menu.

What makes this granola so special isn’t just the ingredients—it’s the balance.

Sweet maple syrup, rich brown sugar, fruity extra virgin olive oil, toasted pistachios, crunchy pumpkin seeds, crisp coconut and tart dried sour cherries all work together to create one of the most addictive granolas you’ll ever eat.

The touch of salt is the real secret. It lifts every ingredient, making the sweetness taste richer while allowing the sour cherries to shine.

Once you’ve made this at home, you’ll struggle to buy supermarket granola ever again.

Eleven Madison Park Granola Recipe

Ingredients

250g rolled oats
135g shelled pistachios, roughly chopped
60g unsweetened coconut chips
45g pumpkin seeds
8–10g fine sea salt (reduced slightly for UK tastes)
100g light brown sugar
80g maple syrup
80g extra virgin olive oil
90g dried sour cherries (Montmorency cherries if available)

Method

1. Prepare the oven

Preheat your oven to 160°C (140°C fan).

Line a large baking tray with baking parchment.

2. Mix the dry ingredients

In a large bowl combine:

Rolled oats
Pistachios
Coconut chips
Pumpkin seeds
Salt
Light brown sugar

Mix thoroughly so the sugar and salt are evenly distributed.

3. Add the wet ingredients

Pour over:

Maple syrup
Extra virgin olive oil

Mix until every oat is lightly coated. This even coating is what gives the finished granola its beautiful golden colour and crunchy clusters.

4. Bake

Spread the mixture evenly onto the lined tray.

Bake for approximately 35–45 minutes, stirring every 10–15 minutes to ensure even colouring.

The granola should become beautifully golden and smell wonderfully toasted.

5. Cool completely

Remove from the oven and allow the granola to cool completely without disturbing it too much.

As it cools, it becomes wonderfully crisp.

6. Add the cherries

Once cold, stir through the dried sour cherries.

Adding them after baking keeps them soft, chewy and full of flavour.

Store in an airtight container where it will stay fresh for several weeks.

Chef’s Tips

Don’t skip the salt—it transforms the flavour.
Use good-quality maple syrup for a richer caramel flavour.
Extra virgin olive oil gives this recipe its distinctive fruity finish.
Allow the granola to cool fully before breaking it into clusters.
The sour cherries provide the perfect contrast to the sweetness—don’t substitute them if you can help it.

How to Serve

This granola is delicious served with:

Thick Greek yoghurt
Fresh seasonal berries
Homemade fruit compote
Cold milk
Smoothie bowls
Vanilla ice cream for an indulgent dessert

It also makes a beautiful homemade gift when packed into a kilner jar.

Learn to Cook Like a Chef

At Winchester Cookery School, we love taking recipes from the world’s best restaurants and showing you how to recreate them in your own kitchen.

Watch our full YouTube video where we make this famous Eleven Madison Park granola step by step, explaining the techniques that create the perfect balance of sweetness, crunch, salt and tangy sour cherries.

Sometimes the simplest recipes become your favourites—and this is one you’ll find yourself making again and again.

Watch the full video here - https://youtu.be/3cQ-lIFgNFM?is=df3phDail_Bmew4k