Baklava Oatmeal Greek Cooked Breakfast Recipe
Baklava, the classic, cinnamon-flavored phyllo dessert filled with nuts and drenched in honey syrup is the inspiration for the topping on this easy oatmeal Greek breakfast recipe. To find the Greek olive oil and honey called for in this recipe as well as other carefully curated Greek ingredients, visit my online store here.
- Baklava Oatmeal
- 1 tablespoon butter or olive oil
- 1 1/2 cups walnuts coarsely chopped
- 6 tablespoons Greek honey
- 1 teaspoon cinnamon plus a little more for sprinkling the oatmeal
- Pinch of powdered cloves
- Pinch of salt
- 1/2 cup Corinthian currants or Greek or other raisins
- 2 cups rolled oats or quick cooking oats
- 6 cups water cow’s milk, almond milk or goat’s milk, or a combination of equal parts water and any of the milks
- In a medium frying pan over medium heat, melt the butter or warm the olive oil and when hot add the walnuts. Stir over medium heat until they begin to emit their earthy aroma, about 3 minutes. Stir in half a teaspoon of cinnamon, a pinch pf cloves, and a pinch of salt and push around in the frying pan for a minute, for the aromas to be released. Stir in the raisins. Drizzle in 2 tablespoons of honey and continue cooking until the nuts are gooey and slightly caramelized, another 2 – 3 minutes.
- While working the walnuts, cook the oatmeal: Combine the oatmeal and water or milk or your choice combination of the two and heat in a medium saucepan. Cook, stirring occasionally, over medium heat, until the oatmeal thickens to desired consistency.
- Divide the oatmeal among four plates and sprinkle with the walnut-raisin mixture. Sprinkle with remaining cinnamon and drizzle with remaining honey. Serve hot.