Last week I asked a serious question on Instagram. “How are you?”…. like, really. My friend Anastasia answered that she had just crumbled her mom’s homemade baklava over here breakfast granola so she was FINE, INDEED. One thought lead to another, and to another, and to one of the best granola recipes I’ve ever created.
Anastasia got me thinking…. baklava is honey, citrus, walnuts, spice, heart, and phyllo dough. I feel like most of those ingredients, besides the phyllo dough make a GREAT granola. Swap the phyllo for oats, add extra nuts and apricots. Well now this mash-up is sounding like breakfast perfection.
I took to the kitchen. I took to my phone to text Anastasia about walnuts versus pistachios. She promptly sent me her mom’s baklava recipe (I’ve tucked that away for my future self) and a picture of the honey syrup her family keeps stocked in the pantry. I decided I was worthy of both walnuts AND pistachios, and added macadamia nuts because I was feeling spendy. Also on the grocery list: a tub of Greek yogurt and a fresh pomegranate.
The combination is heavenly and has me setting aside the dollars that I’m not spending on macadamia nuts to save for a trip to Greece with Anastasia later this fall. Honestly, what wonders come from a simple questions: granola and plans for international travel – OK let’s get it!
Here’s what you need to make Baklava Granola, one of the best granola recipes:
• old-fashioned oats. Look out for a gluten-free version if that’s important to you.
• very coarsely chopped walnuts. I think walnuts make this granola baklava-y. If you prefer a different nut, I fully support it.
• macadamia nuts (either raw or roasted and salted) because they’re buttery luxury and pistachios because we’re fancy!
• honey, olive oil (most any fat you like will be fine), and vanilla to flavor and bind the granola.
• brown sugar, allspice, cinnamon, a hint of clove, and salt to add sweetness and baklava flavor.
• a whipped egg white for will help the granola clump while it bakes. If you have an egg allergy, you can leave it out and sub in a flax egg.
• the all-important syrup of honey, sugar, water, cinnamon sticks, and orange peel.
• for serving: Greek yogurt, diced dried apricots, and fresh pomegranate seeds.
Start by mixing together the oats, brown sugar, spices, and salt. Toss in a bowl until evenly combined.
Stir together the wet ingredients: honey, olive oil and vanilla extract.
In a separate small bowl, whip an egg white until it’s nice and frothy.
Stir the honey and olive oil mixture into the dry ingredients until all of the oat bits are evenly coated.
Stir in the walnuts and macadamia nuts. I like to save the pistachios to top the granola after it’s baked – just to be sure they don’t burn.
With the nuts stirred in, add the frothy egg white and toss to coat.
Spread raw granola across a parchment lined baking sheet. Use a rubber spatula to press it together before baking.
The granola will bake for 35-45 minutes, give it a toss every 10-15 minutes to ensure even browning.
While the granola bakes and and sweet spice smells start to emanate from the oven, simmer the honey syrup. The syrup is absolutely extra credit. It’s the same syrup you’d make to soak baklava and it makes for a perfect drizzle over the baked granola and yogurt.
In a small saucepan bring honey, sugar, water, a cinnamon stick, and a few orange peels to a simmer. Simmer low and reduce to a syrup slightly thicker than simple syrup – about a 10-15 minute low boil.
The granola will harden as it cools so don’t worry about cooking it until it’s crisp. Cook until golden brown, especially around the edges, and fragrant.
Allow to cool before pushing the granola around the pan and adding the apricots and pistachios.
Serve this granola over Greek yogurt, with pomegranate seeds and a good drizzle of that honey syrup. After a bowl I swear you’ll be straight back to the jar for more. It’s easy to snack on this granola all day.
Photos with Jon Melendez.Print
Honey sweetened granola with spices and nuts inspired by baklava. Serve over Greek yogurt with spiced citrus honey syrup.
For the Granola
- 3 cups (240 grams) old fashioned oats
- 1/4 cup (55 grams) lightly packed light brown sugar
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/3 cup (113 grams) honey
- 1/3 cup (75 grams) olive oil
- 2 teaspoons vanilla extract
- 3/4 cup coarsely chopped walnut pieces
- 1/2 cup roasted and salted macadamia nuts
- 1 large egg white, at room temperature preferably*
For the Honey Syrup
- 1/2 cup honey
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 cinnamon stick
- 3 pieces of orange peel
- Chopped dried apricots
- Fresh pomegranate
- Greek yogurt
- Roasted salted pistachios if you’re feeling nutty and fancy
- To make the granola, line a rimmed baking sheet with parchment paper and set aside. Place a rack in the upper third of the oven and preheat oven to 300 degrees F.
- In a large bowl toss together oats, brown sugar, spices, and salt.
- In a small bowl whisk together honey, olive oil, and vanilla. Add all at once to the oat mixture and toss until all of the oats are lightly coated.
- In the same small bowl whisk the egg white with a fork or small whisk until it becomes lightly frothy. Add to the oat mixture and toss to coat.
- Toss in the walnuts and macadamia and stir to combine. Spread into an even layer across the prepared baking sheet. Bake for 35-45 minutes, tossing every 10-12 minutes to ensure even browning. Bake until golden brown. The granola will crisp as it cools.
- While the granola bakes, make the honey syrup. In a small saucepan combine honey, sugar, water, cinnamon stick, and orange peel. Bring to a boil (being sure not to let it boil over the pan) reduce the heat and allow to simmer and reduce for about 10-15 minutes. The mixture will thicken just slightly. Thinner than honey but slightly thicker than simple syrup. Transfer to a jar and allow to cool to room temperature before fitting with a lid and storing at room temperature.
- Once the granola has cooled, stir in dried apricots, or any dried fruit you prefer. Add pistachios if you’d like. Store in an airtight container at room temperature for a week if it lasts that long.
- To serve, drizzle a serving with a few tablespoons of honey syrup and stir. Serve over yogurt with pomegranate seeds and extra pistachios if you’d like. Add a last drizzle of honey syrup for good measure
*Egg white can be subbed for a flax egg: Finely grind 1 tablespoon of golden flax seeds in a spice grinder. Place in a small bowl and stir in 3 tablespoons of water. Allow to sit for 30 minutes before using in a recipe.