Baklava Granola

Ingredients

• 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*
• 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

Instructions

1. 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. 2

   In a large bowl toss together oats, brown sugar, spices, and salt.

3. 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. 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. 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. 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. 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. 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