Baklava Granola | Pistachio Walnut Granola
Let’s Talk Granola: The Backstory You Didn’t Ask For
So, Baklava Granola. This stuff was born out of my insatiable sweet tooth and my complete lack of self-control around both baklava and crunchy snacks. Seriously, I can devour an entire tray of baklava given half a chance (which, for everyone’s sake, happens very rarely). Once, I tried making baklava itself on a Monday night. Never again. So, Baklava Granola was my little workaround — all those toasty pistachios and walnuts, sticky honey hints, but you can just scoop it by the handful instead of pretending to cut perfect little diamond shapes. Honestly, my kitchen hasn’t recovered form that filo dough experiment. This version is both less sticky and less tragic.
Why You’ll Love This (Speaking From Personal Experience…)
I make this when I want the cozy flavor of baklava minus the endless layering. My folks go a bit nuts for this granola at family brunch (although my uncle always asks why I can’t just make a ‘proper baklava’). It’s perfect for when you want something sweet but not that sweet; it’s crunchy, it makes the house smell better than fancy candles, and—here’s a bonus—nobody expects you to make it look pretty. And if you’re anything like me, you’ll appreciate how versatile it is… even if it means you’ll end up snacking on it straight form the pan and burning your fingers. Whoops. Happens every time.
What You’ll Need (Feel Free to Improvise)
- 2 cups old-fashioned rolled oats (I’ve tried quick oats in a pinch. Not ideal but sorta works)
- 1 heaping cup raw pistachios, roughly chopped (Salted pistachios? Just use less added salt. Or honestly, any nut, but that’s me getting lazy)
- 1 cup walnut pieces (My grandmother swore by fresh walnuts. I’m not that fussy—store-bought is fine)
- 1/3 cup honey (Maple syrup is great too if the bees are on holiday)
- 1/4 cup olive oil or melted butter (Coconut oil works too. Sometimes I use a mix if I’m running low)
- 1/4 cup brown sugar or coconut sugar (once, I tried skipping this—big mistake, don’t recommend)
- 1 1/2 tsp cinnamon (But honestly, sometimes I throw in a pinch more to give it a kick. Cardamom is a fun sub.)
- 1/4 tsp salt
- 1 tsp vanilla extract
- Zest of 1 lemon or orange (totally optional but it gives a lovely punchy flavor)
- 1/2 cup chopped dried apricots or dates, or leave ’em out if you want all crunch (My cousin uses raisins. I try to forgive her.)
How I Actually Make It (Steps With Some Real Talk)
- Preheat your oven to 325°F (165°C). Line a big old baking tray with parchment. Foil works, but everything sticks more—just saying.
- In a big bowl (mixing bowl, salad bowl, the one you usually use for popcorn—whatever), toss together oats, pistachios, walnuts, cinnamon, salt, and zest. This is the part where I occasionally spill half the oats on the floor. Standard.
- Put honey, olive oil (or whatever fat you’re using), brown sugar, and vanilla in a small saucepan. Heat on low while stirring till it’s all melty and smooth. Don’t let it boil. Actually, I did let it boil once, and the whole thing seized up into a weird sugar lump. Avoid.
- Pour the sweet goo over your oat mixture and stir until everything’s shiny and nothing’s left dry. I use my hands sometimes; it’s messy but works faster.
- Spread it out on the tray. Try to get an even-ish layer, but don’t freak out—clumps are good. They get crunchier in the oven.
- Bake for 25–30 minutes, giving it a stir halfway through. Watch out: it goes from ‘barely golden’ to ‘burnt’ in, like, two minutes. This is where I usually sneak a taste (burn my tongue, regret, repeat).
- Let it cool. It’ll seem a bit soft at first but—here’s the magic—as it cools, it hardens into proper clumps of deliciousness. Don’t be tempted to break it up early, unless you like sticky fingers.
- Mix in your dried fruit, break up any big clusters, and try not to eat it all straight off the tray. No judgment if you do.
Notes: AKA Stuff I Learned the Messy Way
- If you want giant clusters, barely stir it during baking. But then, I once left it totally untouched, and it fused into a sheet of granola concrete. Maybe err on the side of moderation.
- Too much oil means soggy granola, which isn’t my favorite. If in doubt, use less and add a dash more at the end.
- I sometimes skip the citrus zest if I’m feeling lazy, but on second thought, it’s worth the extra tiny bit of effort.
Variations I Tried (And One That Flopped)
If you’re out of pistachios, hazelnuts or pecans are solid choices. Sunflower seeds? They work, but I missed the fancy baklava vibe. Once, I swapped all the sugar for date syrup—healthy, sure, but the texture was weirdly chewy, and not in a good way. Mini chocolate chips go in after baking, obviously. I tossed in some rose petals once to make it extra ‘Middle Eastern,’ but mostly, it made my house smell like Grandma’s soap. Maybe skip that one unless you’re feeling adventurous.
Gear You Need (Or Can Improvise Without)
Baking sheet’s essential, but honestly, I’ve used those oversized pizza pans before. Mixing bowl? Or a clean pot in a pinch. I have a wooden spoon I love, but you could just as easily use (clean!) hands. For measuring, I wing it with a mug sometimes—don’t judge. Oh, and if you don’t have a small saucepan, microwave the honey and oil in a glass jug. Just be careful, it gets hot fast.
How to Store (Or: How Long It Lasts If You Have No Self-Control)
I store mine in an airtight jar (or, let’s be honest, any half-decent Tupperware) on the kitchen counter. Should stay crunchy for 1–2 weeks, but honestly, in my house it never lasts more than a day—someone always finds it around midnight.
Serving: How We Eat It (Read: Obsessively)
I love this stuff on Greek yogurt with a drizzle of extra honey. Or just, you know, grabbing a handful as I walk past the counter. My partner likes it over vanilla ice cream (very decadent), and during the holidays, my nephew treats it like a cereal with cold milk—bit odd, but delicious.
Learn From My Mistakes: Pro Tips
- Don’t try to rush the cooling step; I once dumped the granola into a jar while it was still warm, and it went soggy. So disappointing.
- Using salted nuts? Cut back on the added salt, unless you fancy a salty-sweet overload (which, sometimes, isn’t all bad but—not today).
- If you want those big bakery-style clusters, smoosh the granola together on the tray before baking. It’ll clump together better than just scattering it everywhere.
FAQ – Real Questions I’ve Had Thrown My Way
- Can I make this vegan?
- Yep! Just swap the honey for maple or agave. Works just fine (actually, I sometimes prefer it).
- Is it super sweet?
- Not crazy sweet like actual baklava, but it’s definitely dessert-adjacent. Add less sugar if you want (but not none—trust me, not worth it).
- What if I’m out of walnuts?
- Just use more pistachios or whatever nuts are rattling around in your cupboard. Almonds, cashews—honestly, anything.
- Do I have to use parchment?
- You’ll regret skipping it; cleaning caramelized honey off trays is… not fun. Though foil plus a lot of patience works in a pinch.
- Can kids help?
- Absolutely. Mine love dumping and stirring (just keep them away from the hot syrup, unless you want a drama).
- Help, my granola burnt!
- Been there. Ovens run hot, so check early the first time, maybe 5 minutes before the recipe says. And don’t wander off watching telly—learned that the hard way!
And actually, speaking of wandering off, this one time my neighbor showed up halfway through granola-making to return my long-lost tupperware, and I forgot about the oven entirely. That batch? Mostly salvageable, and now I pretend the extra-dark bits are ‘intentional.’ So you see—this recipe is pretty forgiving. Happy crunching!
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raw pistachios, roughly chopped
- 3/4 cup walnuts, roughly chopped
- 1/2 cup honey
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
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1Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
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2In a large mixing bowl, combine the oats, pistachios, walnuts, cinnamon, cardamom, and salt.
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3In a small saucepan, warm the honey and olive oil over low heat until just combined. Remove from heat and stir in vanilla extract.
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4Pour the wet mixture over the dry ingredients. Stir well until everything is evenly coated.
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5Spread the granola mixture evenly on the prepared baking sheet. Bake for 20-25 minutes, stirring halfway through, until golden and fragrant.
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6Let the granola cool completely on the baking sheet before breaking into clusters. Store in an airtight container.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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