Baklava-inspired granola brings all the flavors you love from the classic dessert into an easy, everyday breakfast. Sweet buttery honey coats a crunchy mix of pistachios, walnuts, and hazelnuts, creating those rich, nutty layers baklava is known for, no filo required. This baklava granola is perfectly crisp, lightly spiced, and sweet, making it perfect when sprinkled over yogurt, paired with fresh fruit, or enjoyed straight from the jar.
What is Baklava
This sweet dessert has its roots as far back as the 8th Century during the Assyrian Empire. Over the years it has spread to many different parts of the world. But, it was the Ottoman empire that perfected the sticky syrupy pastry we know today.
I have to admit to being pretty ignorant to its origins thinking that it came from Greece, made primarily with pistachios. But this isn’t exactly true. While Greece is known for its Baklava it has a walnut base rather than pistachio. Rather Turkey is known more for the pistachio variety. This shows how very little we can tend to know about these delicious foods.
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What you need make Baklava Granola
Tools
- Mini electric chopper, you can also use a regular blender.
- Mixing bowl
- Spatula
- Cookie sheet
Ingredients
- Rolled Oats
- Runny Honey
- Butter
- Pistachios
- Walnuts
- Hazelnuts
How To Make Baklava Granola
To begin you will want to take the nuts you have chosen to use and place half of them into either a mini chopper or blender. You will want to blend these nuts until you can start to see the oils coming out of them and they are beginning to clump together.
This in the place of a nut butter.
In a small saucepan gently heat the butter, honey, sugar, lemon juice and vanilla extract until they have melted down and the sugar has dissolved slightly. Be careful not to overcook and burn the butter.
Into your mixing bowl add the oats, blended nuts and melted honey butter.
Take the rest of the nuts and crush them into smaller pieces, place these into the mixing bowl with the rest of the ingredients. Mix the ingredients together.
Pour the mixture onto a lined cookie sheet, spreading it out nice and evenly.
Place the sheet into a preheated oven and bake. Granola likes to be baked at a low temperature, slowly. So if you have an oven that tends to run hot I would suggest reducing the temperature a bit. It would be better that its bakes for longer than too quickly.
Once the granola is ready remove it from the oven and leave it to cool completely. While it cools it will firm up. The warm granola will still be quite soft.
Once cooled break up the granola into smaller pieces and place it into an airtight container. It should stay fresh for a week or two, if stored correctly.
Baklava Inspired Granola
A delicious sweet nutty granola that has been inspired by the popular rich pastry dessert. Perfect for a sweet snack or breakfast.
Ingredients
- 80g (⅔ cups) Shelled Pistachios
- 100g (¾ cup) Hazelnuts
- 100g (1 cup) Walnut halves
- 170g (½ cup) Runny honey
- 1 tbsp Butter
- 50g (¼ cup) White sugar
- 1 tsp Lemon juice
- 1 tsp Vanilla extract
- 260g (3 cups) Rolled Oats
- 1 tsp Cinnamon
Instructions
- Preheat oven to 290F, 145C, reduce by 10° for convection ovens.
- Place half of the nuts into a mini chopper or blender and blend until they start to release their oils and clump together. This will act as a nut-butter base.
- Gently heat the butter, sugar, lemon juice, vanilla extract and honey in a small saucepan until melted, being careful not to let the butter burn.
- Add the oats, blended nuts, and melted honey butter to a mixing bowl.
- Roughly crush the remaining nuts and add them to the bowl.
- Mix everything well until the oats are fully coated.
- Spread the mixture evenly onto a lined baking sheet.
- Bake in a preheated oven at a low temperature, allowing the granola to cook slowly and evenly. Reduce the heat slightly if your oven runs hot.
- Remove from the oven and let the granola cool completely on the tray. It will crisp up as it cools.
- Once cooled, break into clusters and store in an airtight container for up to one to two weeks.
Notes
- You can substitute the walnuts or hazelnuts for almonds.
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