Crunchy Breakfast Baklava Granola Recipe
Today we are making a Crunchy Breakfast Baklava Granola Recipe! This great granola recipe was inspired by the flavors of the popular dessert in the Middle East known as baklava, which uses layered honey-pistachio-butter filled phyllo dough as traditional baklava ingredients. It can also have different ingredients added, such as orange zest, rose water, orange blossom water or more. Baklava can be vegan, if vegan butter is used (which most of the time, it isn’t). But because of this one swap, it’s quite easy to make your own vegan version of baklava!
Now, although it is a delicious dessert, sometimes you might be craving that sugary pistachio and butter flavor without making a layered pastry. Aaaand maybe you also want dessert for breakfast?! So although honey is traditionally used in baklava, and it isn’t vegan, to make this vegan granola baklava-y, we use agave nectar in replacement of it. Then we use pistachios (which are a common filling) mixed with oats to make a crunchy, snack-able granola!
Why You’ll Love This Crunchy Breakfast Baklava Granola Recipe
Dessert-Inspired: Homemade granola loaded with toppings is one of my favorite treats! Specifically for this baklava twist, who doesn’t love healthier recipes inspired by desserts?! This baklava-inspired granola has the buttery taste that fills the flaky phyllo pastry layers in this dessert, the agave nectar that acts as the sweet and sticky honey that keeps the layers stuck together and pistachios for the added crunch and nutty taste. All of these elements combine with instant oats in this recipe, making for breakfast perfection with a tub of greek yogurt, or a packable snack!
Substitutions
Oats: This recipe uses quick-cooking oats, but you can use rolled oats / old-fashioned oats. Just pulse them once in a spice grinder, to make them into smaller flakes so they are the consistency of rolled oats. This helps the wet ingredients stick to the smaller flakes easier. For a gluten-free version, check the package label to make sure the oats are certified gluten-free and aren’t cross-contaminated.
Agave Nectar: Use pure maple syrup instead of agave nectar.
Vegan Butter: Although coconut oil is an ingredient in other granola recipes on this blog, do not substitute the vegan butter for coconut oil. This adds the buttery touch that the baklava flavor requires! Melt Organics makes delicious salted vegan butter sticks. This is not referring to a margarine-type spread! Personally, I use these butter sticks linked above in replacement of all the dairy butter in baked goods.
Roasted Pistachios: Find roasted pistachios to really bring out that pistachio flavor, as opposed to raw ones. If the pistachios do not contain salt, then add in an extra bit of salt as it lists on the recipe card.
Vanilla Extract: For best results, use a vanilla extract without added caramel color or dyes – just pure extract. You can also choose vanilla flavor, which is a non-alcoholic version of extract. However, it can’t have the extract label due to the lack of alcohol.
Crunchy Breakfast Baklava Granola Recipe Notes
- Drizzle more agave nectar over top of the cereal when eating with a bowl of milk. The extra sweetness on top makes it taste even better!
- Optional toppings: Fresh fruit (fresh pomegranate seeds would be delicious here), coconut flakes, extra nuts (cashews, almonds), chopped dried fruit, macadamia nuts, almond butter and a large dollop of coconut yogurt!
More Recipes You’ll Love
Pistachio Baklava Energy Balls
Roasted Pears with Yogurt & Granola
If you make this Crunchy Breakfast Baklava Granola Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Crunchy Breakfast Baklava Granola Recipe
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.
