Baklava Granola
I love a fresh start at the beginning of the year, and there’s no better way to brighten up breakfast than with baklava granola. Inspired by my baklava cookie bars, this granola is scrumptious: filled with golden clusters, flavored with orange zest and warming spices, studded with roasted pistachios and almonds.
Topped with a drizzle of honey, dried apricots, roasted pistachios, and toasted coconut flakes, the year is already feeling bright. Cheers to all that’s to come!
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Baklava Granola
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 7 cups
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Brighten up breakfast with baklava granola! Sweetened with honey and flavored with orange zest and warming spices, you’ll love the golden clusters filled with roasted pistachios and almonds.
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Ingredients
Granola
- 4 cups rolled oats
- 3/4 cup roasted and salted pistachios, chopped
- 1/2 cup roasted and salted almonds, chopped
- 1 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/4 tsp salt
- 2 Tbsp coconut oil, melted
- 1 cup honey
- 1 tsp vanilla extract
- 2 tsp fresh orange zest
- 1 large egg white, at room temperature
Toppings
- chopped dried apricots
- chopped roasted pistachios
- toasted coconut chips
Instructions
- Preheat oven to 300°F and line a rimmed baking sheet with a silicone mat or parchment paper. Combine oats, pistachios, almonds, cinnamon, cloves, nutmeg, and salt in a large bowl. Add coconut oil, honey, vanilla, and orange zest; toss to coat. Whisk egg white in a small bowl until frothy (about 1 minute); add to oat mixture and toss to coat.
- Use an offset spatula to spread mixture into an even layer on prepared baking sheet. Bake for 20 minutes, then use a large spatula to flip sections of granola. Press back into an even layer, rotate pan, and bake another 20-25 minutes. When granola is golden and feels dry to the touch, turn off oven and leave pan in oven for another 10 minutes to continue drying.
- Remove pan from oven and place on a wire rack to cool completely (the granola crisps as it cools). When completely cool, break into clusters.
- Store in an airtight container at room temperature for 1 to 2 weeks. When serving, top with dried apricots, chopped pistachios, and toasted coconut chips.
Notes
If nuts are not salted, increase salt to 1/2 teaspoon. If your oven runs hot, bake granola at 290°F.
Keywords: Granola, Homemade Granola
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I’m a big fan of granola so I’m completely smitten with your baklava granola! What a fabulous idea, Laura! So beautifully captured! xo
Don’t you know just the perfect way to start the morning. This will happen soon in my kitchen. YES!
What an awesome idea Laura! Two treats in one. Happy 2018!
Some of your granola sprinkled on top of yogurt would be a wonderful start to the day.
It’s finely raining! Yea California! Which means it feels like winter and granola sounds sublime, especially with lush and crunchy baklava flavors!
I am loving homemade granola and can’t wait to try this recipe with amazing baklava flavours!
YUMMM! I love baklava. This sounds delicious and fun for the new year!
I love this idea. I am crazy for anything with baklava flavours so this would definitely get me out of bed in the morning! 😀
I fell in love with baklava as a teenager….but I dare not make it too often. Your lovely granola is the perfect substitute…it sounds incredible!! Wishing you a wonderful start to 2018!
This granola sounds so tasty and I love all the components! Indeed a great way to start the year! 🙂 Happy New Year Laura!