I hope y’all are ready for another granola recipe because I just can’t seem to keep trying them. What can I say? I’m not sure I’ll ever get tired of yogurt, fruit, and granola for easy weekday breakfasts. I seem to have several for each season. With September on the horizon, you’ll want to bookmark my apple pie granola. Come October, feel free to switch to this pumpkin quinoa granola. When winter and the holidays roll around, I think you’ll really like these home for the holidays and chai spice varieties, which make perfect homemade gifts.
I’m adding this baklava granola to the list. It’s much less sweet than the famous dessert it’s named after, but it’s packed with buttery pistachios. Those green specks are highlighted by bright orange bits of dried apricot. Spooned over plain yogurt mixed with honey and cinnamon, it really is a lighter, more filling version of baklava parading as a decadent breakfast.
With buttery pistachios, sweet dried apricots, and cinnamon-spiced oats, this baklava granola pairs with honey-cinnamon yogurt for a healthy breakfast that feels completely decadent.
adapted from Cooking Light, August 2018
2 c. rolled oats
2 TBSP honey
2 TBSP unsalted butter, melted
2 tsp. orange zest
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 egg white, whisked
3/4 c. unsalted pistachios, chopped
1/2 c. dried apricots, chopped
plain yogurt, cinnamon, and honey, for serving
1. Preheat oven to 325° F. Line a baking sheet with parchment paper.
2. In a large bowl, toss together oats, honey, butter, orange zest, cinnamon, and ginger. Stir in egg white and pour granola out onto lined baking sheet.
3. Pat mixture into an even 1/2-in. thickness on the baking sheet (do not spread out). Bake for 25 minutes, rotating halfway through. Allow granola to cool, then break into clumps and toss with pistachios and apricots.
4. To serve, mix desired amounts yogurt, honey, and cinnamon, then sprinkle with granola.
yield: 8 servings