Baklava Granola

Guess what you’re doing tomorrow!

Making granola :) But not just any old boring oats. Oh no. You’re making BAKLAVA GRANOLA!

Actually you should probably make it tonight so you can eat it for breakfast tomorrow.

That means you’ll also get to QC this tonight since being the chef qualifies you as the primary taste-tester! FTW!

Speaking of, this is totally amazing over fro-yo or ice cream.

You know you were wondering what dessert was going to be tonight anyways. Two birds – one stone!


Baklava Granola Clusters

3 cups rolled oats
1/4 cup pistachios
1/4 cup almonds
1/4 cup pecans
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves, ground
1/2 teaspoon cardamom
1/8 teaspoon kosher salt
1/2 cup light brown sugar, packed
1 stick butter, unsalted
1 cup granulated sugar
3/4 cup water
1 tablespoon honey
1 teaspoon vanilla extract

In a food processor, combine nuts, spices, salt, and light brown sugar. Pulse until no nuts are whole (chunkage is good here – don’t grind TOO fine :)

In a large bowl, combine nut-mixture and oats. Stir until evenly distributed. Set aside.

Meanwhile, in a heavy bottomed sauce pot, melt butter. Turn heat to medium-high, and brown. Remember to stir constantly. Burnt butter is a serious tragedy and culinary offense!

Once butter has browned, pour into the nut-oat mixture and stir until combined.

Set your oven to 350F and line a baking sheet with parchment paper.

Back on the stove… In a heavy bottomed sauce pot, combine water, granulated sugar, and honey. Bring to a rapid boil, stirring constantly for 5 minutes. Reduce heat to low and stir in vanilla extract. Heat for an additional 5 minutes, stirring occasionally (that’s like once every 30-60 seconds).

Pour sugar syrup into butter-nut-oat mixture and stir until syrup has been absorbed. Pour onto the lined baking sheet and spread evenly. Toss in the oven for 20 minutes, flipping/tossing granola at the middle-mark to ensure even browning.

Depending on your granola preference (some like it semi-crunchy, some like it hard enough to crack a tooth), you’ll want to toss a third or fourth time, with 10 minutes of oven time in between. If that just confused you, I mean:

10 minutes oven time
10 minutes oven time
10 minutes oven time
etc…. until the desired crunchiness is achieved.

Tip: If you’re going for more than 3 tosses, turn the temp down to 300. This will ensure your spices don’t burn before your oats crunch up :)



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