Crunchy Breakfast Baklava Granola Recipe
This crunchy breakfast Baklava Granola recipe is inspired by the Middle Eastern buttery, pistachio-filled pastry dessert known as baklava!
Equipment
- Oven
- Baking Tray
- Small Saucepan
Ingredients
- ½ cup quick-cooking oas
- 2 tbsp agave nectar
- 2 tbsp salted vegan butter melted
- 2 tbsp salted, roasted pistachios de-shelled // if pistachios are not salted, add an ⅛ tsp of pink salt into the recipe
- ½ tsp vanilla extract
Instructions
- Preheat oven to 325 degrees F.
- In a small saucepan over low heat, melt the agave nectar with the butter. Once melted, stir in the vanilla and remove from heat.
- In a medium bowl, add the oats, pistachios and the butter mixture. Stir to combine.
- Once mixed, spread the oat mixture in an even layer on a greased baking tray or one lined with parchment paper.
- Bake for 20 minutes, until the oats are golden brown.
- Once done, remove the granola mixture from the oven and allow the baking tray to cool on a heatproof surface for about 10-15 minutes. The granola will also harden as it cools down to room temperature.
- Once the granola is hardened and crunchy, enjoy it with some plant-based milk in a bowl, or as a snack to munch on!
Notes
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Storage
- Store in an airtight container or glass jar at room temperature for up to 2 weeks.