A week ago I decided to make some Baklava Cups I had seen Sunny Anderson make on her show. I bought only one box of the phyllo shells for this recipe instead of two. Since I only had the one box, I had leftover Baklava filling and syrup left over.
After putting the filled Baklava cups in the oven and while the syrup was on the stove, I decided to try my hand at making some homemade granola with the left over Baklava filling and syrup, quick cooking oats, whole walnuts, sliced almonds and a cranberry mixed nut snack that had almonds, cashews, and dried cranberries.
The walnuts and sliced almonds were left over from making the Baklava filling. It’s not that either of these two nuts wouldn’t have been eaten by themselves, I thought my family would like to have something different to snack on.
I decided to make the granola since I wasn’t sure when the next time I would be making the Baklava Cups. I couldn’t see wasting the filling and the leftover syrup. Besides, my husband would have asked why I didn’t make something else with it or why was I saving it?
By the time I had finished this recipe, I had made 5 cups of homemade toasted granola. My husband prefers to eat granola with yogurt and sometimes adds it to his cereal.
Also, if you’re looking for a semi quick dessert to make you could make a batch of the Baklava cups. I say they are semi quick because the phyllo cups are pre-made and pre-baked. By using those, you won’t have to make your own cups with phyllo sheets for the recipe I have listed below for the syrup for my granola recipe.
Chopping your nuts before toasting made it quicker for me because I didn’t have a food processor and I used a small hand chopper. If you don’t have either of these, a knife will do fine.
This might be a great snack for the kids after school, to send back with your college student, and as a topper for yogurt.
My Homemade Toasted Granola Recipe
NOTE: Print out the recipe mentioned for the syrup before starting. This way you will have it handy when you start making this homemade toasted granola.
1/4 cup finely chopped pecans
1/4 cup chopped walnuts
1/4 cup chopped almond slices
1 tablespoon melted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon vanilla
1 + 1/2 tablespoon sugar
4 heaping handfuls of quick cooking oats
1 bag of Cranberry Nut Mix (this type of mix is optional)
Handful of walnuts and sliced almonds not chopped.
Toast the chopped nuts on a baking sheet for 6 to 8 minutes in a 350 degree oven.
TIP: While the nuts are toasting, make the syrup with the recipe listed below. This is the full syrup recipe. Don’t worry about me just using half of it since I used some for another recipe.
TIP: You can reuse the sheet pan for finishing the homemade toasted granola.
When you can start to smell the nuts take them out of the oven. This is due to the chopped nuts being so small. Remove from the oven and let cool.
Once the nuts are cooled, place in a large bowl. Add the cinnamon, salt, sugar, and vanilla. Melt the tablespoon of butter, add to the mixture and stir.
Add the remaining ingredients to the bowl and mix. You can use your hands at this point to mix the ingredients.
For the Syrup
I had only half of this leftover from the Baklava Cups. To make the syrup, print out the Baklava Cups recipe and make the syrup listed in the last paragraph of the directions.
Finishing The Homemade Toasted Granola
Using the toasted nut sheet pan, pour the granola mixture onto the pan and spread it out. Spoon the syrup as even as possible onto the granola mixture. Mix the syrup and granola mixture together on the sheet pan.
Return the granola mixture to the 350 degree oven and toast for about 15 minutes stirring occasionally. When you start smelling the granola, this is when it’s time to take it out of the oven.
Stir the granola again. You may want to do this step a couple of times while the toasted granola cools on the pan. Once the homemade toasted granola has cooled, place in an air tight container. I placed mine in the refrigerator for safer keeping.