4 Granola Recipes to Start the New Year Right

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In the past month, you’ve probably had more peppermint bark than you’d care to admit. You’ve repeatedly said yes to that second slice of buche de noel, and have indulged in more than a few weeknight drinks. In other words, you’ve had a delicious, holiday season. Now the new year is approaching, and it’s time to get serious about your post-holidays recovery plan. However, before you take a solemn oath to subsist on all things celery, pause for just one moment. No one said that healthy eating had to be devoid of fun. Case in point? Granola. Yes, not all varieties of this versatile yogurt-topper qualify as clean eating. But that’s exactly why granola is so beloved. It’s a healthy food to build into your daily routine that still tends to pack a little bit of maple syrup-flavored fun.

Below, find four granola recipes to try now, from four of our favorite restaurants. So grab some almonds and some oats, and brave your kitchen once again. Besides, what lingering house guest wouldn’t like a fresh scoop of Eleven Madison Park‘s famous granola? Come to think of it, it might be best to save that batch for belated, DIY, holiday gifts.

Eleven Madison Park Granola


2 3/4 cups organic rolled oats

1 cup unsweetened coconut chips

1 cup shelled pistachios

1/3 cup pumpkin seeds

1 tablespoon salt

1/2 cup 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°F. In a large mixing bowl, toss together the oats, coconut, pistachios, pumpkin seeds, and salt. In a small saucepan over low heat, warm the brown sugar, maple syrup, and olive oil until the sugar is just dissolved. Fold into the oat mixture, coating all of the dry ingredients as evenly as possible. Spread out onto a large rimmed baking sheet lined with parchment paper. Bake until dry and lightly golden, 15 to 20 minutes, stirring the granola often to allow for even baking and drying. Remove from the oven and fold in the dried sour cherries. Allow to cool to room temperature before transferring to individual jars.

Two Hands Granola


2 cup puffed amaranth

1 tablespoon sesame seeds

1 cup pepitas

1 cup sunflower seeds

1 cup almonds, roughly chopped

1 cup walnuts, crushed

1 cup pecans, crushed

2 cup raw buckwheat

1 cup cranberries, roughly chopped

2 teaspoon cardamom

2 teaspoon cinnamon

1⁄2 teaspoon maldon

1 cup gluten free flour

1 cup coconut sugar

1 cup coconut oil, melted

1 cup maple syrup


Preheat the oven to 300F. Combine all dry ingredients and mix really well. Mix in the wet ingredients. Scrunch up a small handful of the mixture onto a lined sheet tray. Repeat with the rest of the mixture. Bake for 10 minutes or until golden. Rotate the sheet tray halfway through cooking time to ensure evenly baked granola. Take the granola out of the oven and let it cool for at least 30 minutes. Serve with your favorite milk or yogurt and enjoy!

Gjelina Take Away Granola


4 cups rolled oats

1 cup pumpkin seeds

1/2 cup flax seeds

1/3 cup quinoa

1/3 cup sunflower seeds

1/2 cup maple syrup

3/4 cup brown sugar

1/4 cup coconut oil

1 tsp vanilla

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg


Heat up maple syrup, brown sugar and coconut oil with spices until brown sugar dissolves. Mix all remaining ingredients in a bowl and add hot liquid. Mix together until well combined. Spread on to a baking sheet lined with parchment paper. Bake a 325 degrees for 20 minutes. Turn the granola and bake another 10 minutes. Turn the granola one more time and bake for another 10 minutes. Let it cool down and brake it apart.

The Smile Granola


9 cups rolled oats

1 1/2 cups whole raw almonds, roughly chopped

1 1/2 cups whole raw pecans, roughly chopped

3/4 cups olive oil

1/2 cup maple syrup

1/2 cup honey

6 tablespoons light brown sugar

1 teaspoon kosher salt


Preheat the oven to 250ºF. Combine all the ingredients in a large mixing bowl and mix well until oats and nuts are completely coated. Spread on two parchment lined baking trays. Bake for two hours, removing from the oven every 30 minutes and stirring well. Rotate the pan return to the the oven. Let cool completely. Break up the granola with your hands and transfer to containers with tight fitting lids. Store in a cool dry place.

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