Eleven Madison Park's Granola

Ingredients

• 2 3/4 cups (264 grams) organic rolled oats
• 1 cup (60 grams) unsweetened flaked coconut
• 1/3 cup (50 grams) raw pumpkin seeds
• 1/2-3/4 cup (75-90 grams) raw unsalted pistachio nuts roughly chopped. Note: How nutty you want the granola is up to you.
• 1 tablespoon (8 grams) Diamond kosher salt. If you are not using Diamond Crystal salt, You will want to scale your salt back by half. Other salts will be much too salty.
• 1/2 cup (96 grams) packed light brown sugar
• 1/3 cup (70 grams) extra virgin olive oil
• 1/3 cup (100 grams) maple syrup 
• 3/4 cup (85 grams) dried sour cherries Note: You can use dried sweet cherries, apricots, and cranberries.

Instructions

Note: Browning times may vary. My granola only took 35 minutes to turn golden and toasted. Since oven temperatures can vary and yours may take a bit longer, it's a good idea to keep a close eye on the visual cues of browning.

• Line a large baking sheet with foil and then lay a piece of parchment (cut to fit) on top of that.
• Move the oven rack to the middle position and pre-heat the oven to 300°F.
• Combine the dry ingredients (oats, coconut, seeds, nuts, and salt) in a slip-proof bowl. I strongly suggest weighing the 8 grams of salt, and this is especially true if you don't use Diamond kosher. A tablespoon of Morton kosher, for example, is 14 grams—a whopping 6 grams more which could make the granola too salty.
• Combine the maple syrup, brown sugar, and olive oil in a small saucepan and heat over a low flame until the sugar is just dissolved. Stir occasionally. Alternatively, place the ingredients in a microwave-safe bowl and heat in 15 second increments, stirring at each interval. This takes 30-45 seconds. 
• Once the oven is ready, add the olive oil mixture to the oats and stir thoroughly to combine. Make sure all of the oats are coated. Do not add the fruit yet. It will become hard it you add it in at this point.
• On the lined baking sheet, spread the oat mixture in an even layer and place in the oven.
•  Browning usually takes 30 to 40 minutes.
• At 15 minutes, stir the granola by pulling the outer edges of the oats in and pushing the center oats out. Mix it around and then spread in an even layer. Set the timer for 15 minutes.
• At 30 minutes, stir again. Use your discretion at this point if you want to toast it longer. It will continue to toast a bit even after you remove it from the oven.
• Carefully pick the foil up by either end and transfer it to a wire rack to cool. Stir in the dried fruit. Note: Don't worry if the granola doesn't seem crispy. It will set up during the cooling process. 
• The granola can be stored in an airtight container for several days or you can freeze larger batches.
• ​Sever with yogurt and additional fruit. Your choice.