Every meal at Eleven Madison Park, in Manhattan, ends with a jar of granola to take home. The recipe has been printed. It is very good. It can be improved, and the improvement is mostly subtraction.

Start with their list. Then make a big batch, because a small batch of granola is a snack and a big batch is a policy.

Oats. About 6 cups of rolled oats, against their 2¾.

Pistachios. 2 cups. They use 1. Keep the ratio.

Coconut. 3 cups of unsweetened coconut chips. They use 1. This is the key. Everything else here is adjustment; this is the idea.

Pumpkin seeds. Scale them up with the oats.

Salt. Strike it. Their tablespoon of kosher salt is not coming.

Sugar. Half a cup of light brown sugar, total. They use half a cup for less than half the oats. Per cup of oats, that halves it.

Maple syrup. A little heavier than 2/3 cup.

Olive oil. 2/3 cup, and go a little heavy, because that is a lot of oats to coat.

Dried sour cherries. Strike them.

What you end up with is less sweet, less salty, no fruit, and roughly three times the coconut, which is the point. It keeps in a jar. It does not keep long, because it gets eaten.

The restaurant gives theirs away at the end of a very expensive dinner. This one costs a bag of oats and an afternoon, and you are welcome to give it away at the end of anything.