This granola, adapted from Eleven Madison Park’s recipe, features a coconut base and loads of flavor from hazelnuts and cacao nibs.
Author:Kate Wood Adapted from Daniel Humm
Total Time:45 minutes
Yield:6 Cups 1x
2–3/4 cups (250 gm) rolled oats
1 cup (110 gm) hazelnuts, chopped
1 cup (60 gm) unsweetened coconut chips
1/3 cup cacao nibs
2 teaspoons salt
1/3 cup (100 gm) maple syrup
1/3 cup (60 gm) extra-virgin olive oil
½ cup (100 gm) brown sugar, packed
1/3 cup (50 gm) golden raisins
Preheat the oven to 300 degrees. In a large bowl, combine the oats, hazelnuts, coconut chips, cacao nibs, and salt. Set aside.
In a small saucepan on the stove over low heat, stir to combine the maple syrup, olive oil, and brown sugar. Stir regularly and remove from heat when the brown sugar has dissolved. Pour the syrup mixture over the oat mixture and stir to toss evenly. Spread the mixture out onto a large sheet pan and bake in the oven for 35-40 minutes, stirring every 10 minutes or so. Once the mixture is barely golden and dry, remove from the oven. Toss in the golden raisins and seal in a large bag or tupperware once cool.
I love the balance of salt here, but feel free to trim back 1/4 teaspoon if desired.