Next Meal Granola
Next Meal Granola with Coconut & Tart Cherries
10 servings | 45-60 minutes
Inspired by the breakfast sent home with guests at places like Lazy Bear & Eleven Madison Park, this Next Meal Granola is a treat. Rolled oats, walnuts, pistachios, and dried cherries are tossed with brown sugar and maple syrup then baked until golden and crispy. Best with creamy yogurt & a cup of tea!
This next meal granola is packed with crunchy nuts, seeds, dried coconut and cherries then coated in a sauce that reminds me of fall and my favorite oatmeal. This recipe was inspired by one of my favorite meals I’ve ever eaten at Lazy Bear here in San Francisco & originated from the crew at Eleven Madison Park in New York City. EMP’s hospitality manager, Will Guidara, made it his goal to create a dining experience that was personal and truly special. He wanted to find a way to treat their diners to one more meal after walking out their doors. Lazy Bear followed suit. After the best 3 hour dining experience I’ve had, they sent us home with our next meal—individual banana bread loaves, cold brew, and granola.
I’ve spent too much time attempting to recreate elements of that meal but this granola came easy. Rolled oats, walnuts, pistachios, sunflower seeds and pepitas are tossed together with brown sugar, maple syrup and cinnamon then baked until golden and crispy. This is perfect for on-the-go snacking or mixed with yogurt & fruit.
Can you mix up the nuts in this granola?
Absolutely! I included my favorite nutty bites in this recipe but you can absolutely substitute in your favorites or omit things you don’t like. Swap out the pistachios for almonds or add some hazelnuts in if you want to get wild. Prefer cranberries instead of cherries? Swap ‘em. It’s your next meal after all.
Friendly reminder, not all ovens are created equal
I’m working with, what feels like, the most ancient of ovens. We think it’s from the 50s and the dial is about anywhere from 25-50 degrees wrong, sometimes, and occasionally I have to cook things 10 minutes less than a recipe requires, or 30 minutes longer. It’s a fun little game my oven and I play against my will. That being said, I developed the recipe to bake at 425 for 30 minutes but if your oven runs hot, drop it down to 400 or so and bake it longer. You’re aiming to dry out the ingredients just enough to get a crispy bite!
Tips for crispy Granola
Don’t overcrowd the pans when baking! You want to give the granola ingredients room to breathe so they can properly crisp and brown. You’ll want to divide this into two large baking sheets or even bake in batches if you're limited on space.
Next Meal Granola with Coconut & Tart Cherries
10 servings | 45-60 minutes
Ingredients
3 cups rolled oats
1 ½ cup walnuts, roughly chopped
½ cup pistachios, roughly chopped
1 cup pumpkin seeds
1 cup sunflower seeds
2 cups tart dried cherries, roughly chopped
1 ½ cup coconut flakes
½ cup brown sugar
½ cup almond butter
½ cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
½ cup olive oil
Instructions
Preheat your oven to 425. Line two full baking sheets with parchment paper.
In a large mixing bowl, combine 3 cups rolled oats, 1 ½ cup walnuts, ½ cup pistachios, 1 cup pumpkin seeds,1 cup sunflower seeds, 2 cups tart dried cherries and 1 ½ cup coconut flakes.
In a small bowl, whisk together ½ cup brown sugar, ½ cup almond butter, ½ cup maple syrup, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and ½ cup olive oil until creamy and combined.
Pour the wet mixture over the dry ingredients and toss well to fully coat the granola mixture.
Divide among the baking sheets. Sprinkle well with flake salt and bake until you reach a dark golden color, around 20-30 minutes. Stir every 10 minutes throughout the cooking process and rotate your pans if you notice one side is getting baked more than the other.
Remove from the oven and allow to fully cool on the baking sheets. Store airtight containers, it will keep for about 2 weeks if you don’t inhale it sooner.
