The base of most granolas is oatmeal, it’s crunchy, earthy and has endless flavor possibilities with fun additions from dried fruit to chocolate. The most common way to consume granola is with yoghurt, I prefer thick Greek yoghurt with a drizzle of honey and a dense granola with lots of fruit and nuts. But there is another way to go about granola, something light and crisp instead, phyllo based granola.
Greek yoghurt makes me think of other Greek foods, like phyllo, so why not pair two classic Greek things together. Layers of phyllo are painted with butter, sprinkled with sugar and ground walnuts, stacked and then baked till golden brown. Break apart the phyllo sheets over a bowl of creamy Greek yoghurt, drizzle with honey and a few additional walnuts.
Brush a large sheet tray with butter and put one sheet of phyllo dough on it, brush it with butter, add a second sheet and brush it with butter. Sprinkle a third of the walnut mixture over the phyllo and repeat the steps layering two sheets of phyllo with butter and then sprinkling on the walnut mixture. It doesn’t matter that much on how many sheets you have or where you sprinkle the walnut sugar, just layer things somewhat evenly and top the stack with phyllo and butter, not walnuts.
Bake at 375F for 15-20 minutes or until the top and all the edges are golden brown.
Let cool and crumble into pieces, serve with Greek yoghurt and honey.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me”…