Baklava is all that is right in the world. Layers of flaky, whisper-thin filo pastry all drowned in syrup and spice. Studded with gorgeous flecks of crushed pistachios, green and nutty. It’s irresistible. Absolutely irresistible.
But, this is not a post about baklava. For several reasons
(a) I need more breakfast foods to encourage me to eat breakfast
(b) Actual baklava is not an acceptable breakfast food (yet)
(c) I don’t need a sugar crash along with the inevitable caffeine crash that happens at about 11am every day.
So, enter baklava granola! You get all those delicious middle-eastern flavors without the aching sweetness. It’s not quite the same, of course, as nothing can ever truly replace the little diamond-shaped pastries. But it’s the perfect thing in the morning if you’re a baklava monster (guilty!).
Baklava Granola
Makes enough for 4-5 breakfasts
Ingredients:
1 1/2 cups porridge oats
1 cup buckwheat groats
1/2 cup pistachios
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup chopped almonds
1/4 teaspoon cinnamon
1 teaspoon orange blossom water (or rose water)
3 tablespoons tahini
6 tablespoons agave
1/4 cup chopped Medjool dates
1/2 cup chopped apricots
Preheat the oven to 175C. In a large bowl, add the oats, buckwheat, nuts, seeds, and cinnamon. Stir this well, then drizzle in the orange blossom water, tahini and agave. Stir to coat everything well with the syrup and tahini. Line a baking tray with parchment and pour out the granola mix onto it. Use a spatula to flatten it out and distribute it well. Bake this for 15 minutes, stirring the granola halfway. When it is done, and out of the oven, it should be golden and very fragrant. Stir in the chopped dried fruit, and let it cool completely before storing it in a glass jar. Serve this in a bowl with a large dollop of coconut yogurt, and some fresh fruit. Pomegranate or figs work really well here–if they happen to be in season, that is.
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