Park Hyatt New York Granola
This granola recipe has been a huge hit with guests at Park Hyatt New York since our incredible pastry chef, Andy Jin, rolled it out. It is the perfect mix of satisfying nuts and oats with a little sweetness and just a touch of salt to balance it out. I also love that Chef Andy uses extra virgin olive oil, which adds a more sophisticated flavor and enhanced health benefit. While this granola is not low calorie by any means, it is still packed with fiber and healthy carbs to power you through your day.
For the full video with procedure, check out Super Chef Dad Episode #9 on the videos page or on YouTube.com
Ingredients
- 500 g Rolled Oats (about 5 1/2 C)
- 75 g shredded coconut (1 C)
- 175 g coarsely chopped nuts or seeds - we use hazelnuts and sunflower seeds but anything besides peanuts will work great (1 1/2 C)
- 150 g Light Brown Sugar (1/2 C packed)
- 200 g Maple Syrup (3/4 C)
- 100 g Olive Oil (1/2 C)
- 10 g Kosher Salt (diamond crystal brand) (1 TBS)
- 180 g dried fruit (raisins, currants or a larger fruit like apricots or prunes cut in 1/4" pieces) (1 1/2 C)
Instructions
- Heat oven to 275°
- Stir together all ingredients except for dried fruit then transfer to a parchment lined sheet pan.
- Bake, stirring every 20 minutes until golden brown, about 1-1 1/2 hours.
- Cool for 15 minutes then stir in dried fruit.
- Transfer to an airtight container to store. Granola will last up to two weeks at room temperature.
Hi Chef Andy!
Notes
At the hotel I serve this granola with organic plain yogurt, sweet clementine segments, organic blueberries, dried goji berries and date molasses.
Check out our video of how to make it here: