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.