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

  • Author: Joy the Baker


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

For Serving

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


  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


*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.