Baklava Granola
Choose whatever nuts you like or have around—salted or unsalted, raw or roasted (a double roasting never hurt anyone). Almonds are great. I love to add a few pistachios and cashews when I have them around. Chop the nuts roughly into whatever size you like; go as chunky or as fine as you prefer.
Ingredients
- 4 1/2 cups (14 oz) old-fashioned rolled oats (quick-cooking or steel cut oats won’t work well)
- 1 1/2 cups (6 oz) roughly chopped mixed nuts (any variety or mix will do, salted or unsalted, roasted or raw)
- Zest of 1 navel orange, preferably organic (optional)
- 4 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt, plus more if needed
- 1/2 cup coconut oil, melted
- 1/2 cup honey
- 6 dates, pitted and chopped or 1/2 cup (3 oz or 85g) raisins or other dried fruit, coarsely chopped (optional)
Instructions
- Preheat the oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the oats, nuts, orange zest, if using, cinnamon, and salt. Add the coconut oil and honey and stir the mixture until moist throughout. Taste and, if desired, stir in additional salt.
- Spread the mixture onto the prepared baking sheet. Bake until lightly browned all over, about 45 minutes, stirring and rotating the baking sheet every 15 minutes so that the granola crisps evenly and the edges don’t get too dark.
- Remove the baking sheet from the oven and carefully stir in the chopped dates or dried fruit, if using. Let the granola cool on the baking sheet. Store in an airtight container at room temperature.
Nutrition
Serving: 1cup | Calories: 683kcal | Carbohydrates: 75g | Protein: 13g | Fat: 41g | Saturated Fat: 18g | Monounsaturated Fat: 5g | Sodium: 199mg | Fiber: 10g | Sugar: 29g