• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Baklava Granola

April 22, 2021 by Joy the Baker 26 Comments

Jump to Recipe

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.

Need more granola ideas?  Oatmeal Cookie Granola  and Cashew Turmeric Granola.

Photos with Jon Melendez.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baklava Granola

★★★★★ 4.8 from 10 reviews
  • Author: Joy the Baker
Pin Recipe
Print Recipe

Description

Honey sweetened granola with spices and nuts inspired by baklava. Serve over Greek yogurt with spiced citrus honey syrup.  


Ingredients

Scale

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

For Serving

  • Chopped dried apricots
  • Fresh pomegranate
  • Greek yogurt
  • Roasted salted pistachios if you’re feeling nutty and fancy

Instructions

  1. 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.
  2. In a large bowl toss together oats, brown sugar, spices, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Notes

*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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Breakfast, Dinner, Fruit, Gluten-Free, Healthy, Nuts, Recipes, Snacks, Vanilla

Previous Post: « Wha To Do In New Orleans, Spring 2021
Next Post: Let It Be Sunday, 319! »

Reader Interactions

All Comments
I Made This
Questions
  1. LoriAngela

    November 13, 2022 at 11:21 pm

    This looks so great. I often make special granola for small Christmas gifts- consumables are appreciated. I call mine Raisin d’Etre

    Reply
    • Emily

      December 4, 2022 at 10:37 am

      Made this today and it smells great. I left the candied orange peel in the syrup when I jarred it and I think it would make a great bourbon cocktail too.

      Reply
  2. Ronel Kappes

    September 2, 2022 at 4:13 pm

    Love this recipe. Super easy and delicious. I used a cinnamon infused maple syrup for the honey in the granola (viscosity is a bit better to cover the oats more evenly). Came out beautifully!

    ★★★★★

    Reply
  3. Betsy segal

    May 3, 2022 at 11:13 am

    It was delicious! Easy to make and will do so again!

    Reply
    • Marsha Gibbons

      November 4, 2022 at 4:33 am

      Joy,
      This sounds amazing. Quick question. Will I keep the honey syrup in the refrigerator or is it shelf stable?
      Thanks,
      Marsha

      Reply
  4. Lowri

    January 29, 2022 at 4:31 am

    I made this last night as I made dinner, and it made the best breakfast this morning. So colourful, and so tasty!

    ★★★★★

    Reply
  5. Erin

    December 8, 2021 at 7:29 am

    This granola has such great texture and breaks up into small bits very easily. I skipped the walnuts (I’ve just never liked them) and used pecans and pistachios in their place. I love the warm spices and honey. This is going to be a lovely Christmas gift in a pretty cellophane bag or container.

    ★★★★

    Reply
  6. Gigi

    September 12, 2021 at 9:36 am

    What could I sub for the sugars in both the granola/oat mix and syrup? I’m dying to make this, love baklava- can, have, and would devour a tray of it shamelessly- but have become so, so sensitive to sugar.

    ★★★★★

    Reply
  7. Neda

    May 28, 2021 at 4:32 am

    Hi Joy,

    Do you think you could use sourdough discard to bind the granola or will it taste funny?

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Breakfast

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Orange roll on a plate with a fork.
Christmas Morning Orange Rolls

Think of tender breakfast rolls and cinnamon rolls without the cinnamon, scented with heavenly orange and just the right amount of warming nutmeg and ginger. Honestly if cinnamon rolls disappeared from the world, we’d all be just fine – these orange rolls hit the spot. I’m headed back to Los Angeles for the Christmas weekend…

Read More

Guest: Seemore Meats & Veggies – Sweet & Savory Breakfast Rolls

Welcome our last December guest, the team from Seemore Meats & Veggies! It is safe to say that Cara Nicoletti is a genius. Combining sustainable practices along with sacred butcher knowledge handed down through four generations, Cara has made a truly kick-ass business. Seemore Meats & Veggies (named after her grandfather, a retired butcher named…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

Baked pull apart garlic bread baked in a loaf pan.

Erin’s Roasted Garlic Herb Pull-Apart Bread

LET’S MAKE COOKIES!

Raspberry linzer cookie recipe stacked on baking sheet.

Raspberry Lemon Linzer Cookies

Iced Oatmeal Cookies layered on a cooling rack.

Eggnog Iced Oatmeal Cookies

My 12 Best Christmas Cookie Recipes

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
🙋‍♀️ if you buy bananas just so they can 🙋‍♀️ if you buy bananas just so they can languish on the counter long enough to be baked. ⁣
⁣
These Almond Flour Banana Bread cookies are stacked with walnuts and chocolate and one of the best way I know how to celebrate a speckled banana. Find the recipe linked in the profile! xo #bananabread #glutenfreerecipes #joythebaker #cookies #bakingrecipes
Just tryna get the most cheese on my most simple s Just tryna get the most cheese on my most simple small-batch bagel recipe. Get in on this with me: ⁣
⁣
2 Easy No Yeast Bagels⁣
1/2 cup self-rising flour⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)
1 large egg, beaten for egg wash⁣
1/3 - 1/2 cup grated gouda or gruyere⁣
Everything bagel seasoning⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣
⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣
⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣
⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣
⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
Here to remind you that you can mix a few ingredie Here to remind you that you can mix a few ingredients together tonight and have a hot little loaf of bread in the morning. ⁣
⁣
This easy, nearly no-knead Rye Bread is essentially a magic trick. I’ll leave the recipe linked and big love to my friends @lecreuset for the most elite bread pot!
Cinnamon Rolls but make ‘em Mardi Gras. 💜💛 Cinnamon Rolls but make ‘em Mardi Gras. 💜💛💚⁣⁣
⁣⁣
For the rolls: ⁣⁣
• 3/4 cup lukewarm milk⁣⁣⁣
• 1 large egg⁣⁣⁣
• 1 large egg yolk⁣⁣⁣
• 6 tablespoons unsalted butter, softened⁣⁣⁣
• 3 cups all-purpose flour, plus more for dusting⁣⁣⁣
• 2 ¼ teaspoons instant yeast⁣⁣⁣
• 2 tablespoons light brown sugar⁣⁣⁣
• ¾ teaspoon salt⁣⁣⁣
• ½ teaspoon vanilla extract⁣⁣⁣
⁣⁣⁣
For the filling:⁣⁣
• 1/3 cup unsalted butter, softened⁣⁣⁣
• 1 cup brown sugar, packed⁣⁣⁣
• 2 teaspoons ground cinnamon⁣⁣⁣
⁣⁣⁣
For the icing:⁣⁣
• 4 ounces softened cream cheese⁣⁣⁣
• 1 cup confectioners’ sugar or glazing sugar⁣⁣⁣
• 1 tablespoon milk⁣⁣⁣
⁣⁣⁣
1. To make the dough, place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low until the dough begins to come together. You may want to speed up the process by first mixing all of the ingredients together by hand with a spatula before putting the bowl on the stand mixer. This will help the dough hook work. The dough will come together into a soft, though not too sticky dough ball after several minutes of hand mixing and stand mixer mixing.⁣⁣⁣
2. Place the dough in a lightly greased bowl and lightly dust the top of the dough with flour. Let rise for 60 minutes while you prepare the filling and icing.⁣⁣⁣
3. To make the filling: Combine the butter, brown sugar, and ground cinnamon into a paste. Set aside.⁣⁣⁣
4. To make icing, whisk together cream cheese and sugar. Add the milk and whisk until smooth.  Place in a small bowl and refrigerate. ⁣⁣⁣
5. Roll the dough into a 18 x 12 inch rectangle.⁣⁣⁣
6. Spread the cinnamon filling evenly over the dough.⁣⁣⁣
7. Beginning with one long edge, roll the dough into a log. Cut the log into 8 or 10 equal slices. Place the slices in a greased 9×13-inch baking pan, cover with plastic wrap, and let rise for 30 minutes. ⁣⁣⁣
8. Place a rack in the upper third of the oven and preheat the oven to 375°F.  Bake the rolls for 30 to 35 minutes, until they’re golden brown and bubbling. Remove the rolls from the oven.⁣⁣⁣
9.  Drizzle icing over the warm buns and enjoy! ⁣
I’ve taken these Little Banana Pancakes on as a I’ve taken these Little Banana Pancakes on as a personality trait. ⁣
⁣
Full recipe linked in the bio or just take the concept and a box of pancake mix and I’ll see you at the kitchen table. Xo
This recipe is an essential life skill. Not an und This recipe is an essential life skill. Not an understatement. Two Giant Chocolate Chip Cookies recipe linked in the bio, babes. Xo 🍪
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up