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Baklava oatmeal is like having a classic dessert for breakfast
In the theme of the Mediterranean Diet, enjoy this breakfast rendition of the classic dessert–baklava. Baklava is a beautiful dessert of golden brown phyllo dough (a paper-thin dough) and layers of ground nuts and honey syrup.
This original Royal Oats recipe pays homage to this classic, but with a twist. My baklava oatmeal combines honey roasted pistachios, raw walnuts, warm cinnamon, and a drizzle of golden honey. Similar in flavor, different in presentation–super delicious!
Honey roasted pistachios add extra flavor
What I really enjoy about this breakfast bowl is the Wonderful Pistachios Honey Roasted mixed with some plain walnuts. (Note: This recommendation is unsponsored by Wonderful Pistachios).
First of all, having pre-roasted nuts always saves time from having to roast them yourself. Secondly, when they are honey-roasted, you get even more bang for your buck. That’s because they are just the right amount of sweet and salty, ready for eating!
In this case, I simply warmed the pre-roasted pistachios and walnuts together in my toaster oven air-fryer on the light toast setting. Traditionally, the walnuts can remain raw, but I like to use a little heat to bring out their flavor and lighten their texture for a nice crunch.
Enjoy this with your favorite nut combo
As mentioned before, traditional baklava recipes only use raw nuts. And depending on the region of the recipe, the type of nut can vary between walnut, pistachio, almond, or even hazelnut. This variation in even the most classic recipes should encourage you to use whichever nuts you prefer.
Simply think of this Baklava Oatmeal recipe as a source of inspiration to provide you with a more unique culinary experience to start your day. Make it your own!
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Pistachio & Walnut Baklava Oatmeal
Paying homage to the classic dessert, this Baklava Oatmeal recipe combines honey roasted pistachios, raw walnuts, warm cinnamon, and a drizzle of golden honey.
Ingredients
Oatmeal
- 1/2 c old-fashioned oats
- pinch of sea salt
- 1/4 tsp ground cinnamon
- 3/4 c water
- 2 TB International Delight Cold Stone Creamery Sweet Cream Coffee Creamer*
- 1/4 c almond milk, unsweetened vanilla
Baklava Topping
- 2 1/2 TB honey-roasted pistachios (Wonderful Pistachios Honey Roasted was used)
- 2 1/2 TB raw walnut halves
- 1/4 tsp ground cinnamon
- 1 TB butter
- 2 TB honey
Instructions
- Preheat the oven (or toaster oven) to 300 degrees.
- Cook the oats. In a small bowl, combine the oats, salt, and cinnamon, water, and creamer. Microwave on high for 2 minutes 30 seconds or as instructed on the product's packaging. Remove the bowl from the microwave and stir in the almond milk. Set aside.
- Bake the nuts. Coarsely chop the nuts and arrange them on a baking sheet lined with foil. Bake them for about 5 minutes or until warmed through.
- Season them. Remove the nuts from the oven and add the butter and cinnamon. Stir the nuts thoroughly. While they are still very warm, drizzle on the honey and mix them again until evenly glazed.
- Pile them high on top of your oatmeal and add another drizzle of honey all over. Mmmm...have a great morning!
Notes
Recommended Products
Wonderful Pistachios Honey Roasted (Affiliate product link)
International Delight Cold Stone Creamery Sweet Cream Coffee Creamer (I use this in all of my sweet oatmeal recipes)
How to Make a Sweet Cream Coffee Creamer Substitute
- Combine 2 tbsp half and half + 1/8 tsp vanilla extract + 1½ tsp sugar
Prepping the Nuts
- Do not overbake or over toast the nuts. Particularly, the honey roasted nuts because they can burn more easily.
- If you choose to skip the process of toasting the nuts altogether, expect a chewier texture instead of a light and crunchy texture that can be achieved from lightly toasting them.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 651Total Fat: 37gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 31mgSodium: 342mgCarbohydrates: 75gFiber: 8gSugar: 37gProtein: 13g
The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.
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