Baklava Oat Crumble
A warm baked oat crumble layered with honey, walnuts and cinnamon that channels the flavours of baklava in a spoonable breakfast dessert.
15Prep min
35Cook min
50Total min
Serves 4Serves
Middle EasternCuisine
EasyDifficulty
Baklava is one of those flavours that stays with you: toasted nuts, floral honey, a whisper of cinnamon and just enough butter to make everything feel celebratory. This crumble takes those same notes and folds them into a soft, spoonable oat bake that is equally at home on a weekend breakfast table or as a warm dessert with a dollop of yogurt.
The base is a simple mix of oats, walnuts and cinnamon bound with honey and a little butter, so the texture stays tender rather than cakey. A thin layer of honeyed walnuts sits in the middle, giving you that unmistakable baklava hit when you dig in. The top crisps up in the oven while the centre stays soft and fragrant.
Serve it warm, straight from the dish, with thick yogurt or a splash of milk. It keeps well for a few days, and reheats beautifully in a low oven or a quick burst in the microwave. If you want to lean further into the baklava idea, a scattering of finely chopped pistachios over the top is a lovely finish.
The base is a simple mix of oats, walnuts and cinnamon bound with honey and a little butter, so the texture stays tender rather than cakey. A thin layer of honeyed walnuts sits in the middle, giving you that unmistakable baklava hit when you dig in. The top crisps up in the oven while the centre stays soft and fragrant.
Serve it warm, straight from the dish, with thick yogurt or a splash of milk. It keeps well for a few days, and reheats beautifully in a low oven or a quick burst in the microwave. If you want to lean further into the baklava idea, a scattering of finely chopped pistachios over the top is a lovely finish.
Ingredients
- 150 g rolled oats
- 60 g walnuts, roughly chopped
- 40 g plain flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 3 tablespoons unsalted butter, melted
- 3 tablespoons runny honey
- 120 ml whole milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons walnuts, finely chopped (for the middle layer)
- 1 tablespoon runny honey (for the middle layer)
- 1/2 teaspoon ground cinnamon (for the middle layer)
- 1 tablespoon rolled oats (for the topping)
- 1 teaspoon demerara sugar (optional, for the topping)
Instructions
- Preheat the oven to 180°C (160°C fan) and lightly butter a 20 cm round or square baking dish.
- In a large bowl, combine the 150 g rolled oats, 60 g chopped walnuts, flour, 1 teaspoon cinnamon and salt.
- In a jug, whisk together the melted butter, 3 tablespoons honey, milk, egg and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir until evenly combined. The mixture should be soft and spoonable, not runny.
- Spoon half of the oat mixture into the prepared dish and spread it into an even layer.
- In a small bowl, mix the 2 tablespoons finely chopped walnuts, 1 tablespoon honey and 1/2 teaspoon cinnamon. Scatter this evenly over the oat layer.
- Cover with the remaining oat mixture, spreading it gently to the edges without pressing down too firmly.
- For the topping, mix the 1 tablespoon rolled oats with the demerara sugar, if using, and scatter over the surface.
- Bake for 30–35 minutes, until the top is golden and the centre is set but still soft. If the top browns too quickly, cover loosely with foil.
- Remove from the oven and let it rest for 10 minutes before serving warm.
Cook’s tips
- Do not overmix once the wet ingredients go in; stir just until combined for a tender crumble.
- Let the bake rest for 10 minutes before serving so it holds together when spooned.
- For a more pronounced baklava flavour, warm the honey slightly before drizzling it over the middle walnut layer.
Substitutions
- Swap the walnuts for pistachios or a mix of walnuts and almonds.
- Use gluten-free oats and a gluten-free flour blend to make it gluten-free.
- Replace the honey with maple syrup for a vegan version, and use a plant-based milk and a flax egg.
Storage & reheating
Store leftovers covered in the fridge for up to 3 days; reheat in a low oven or microwave until warm.
Frequently asked questions
Can I make this baklava oat crumble ahead of time?
Yes. Assemble it in the dish, cover and refrigerate for up to 24 hours, then bake straight from the fridge, adding 5–10 minutes to the cooking time.
Can I use quick oats instead of rolled oats?
Rolled oats give the best texture here. Quick oats will work but will produce a softer, more porridge-like bake, so reduce the milk by 2 tablespoons.
Is this recipe suitable for vegetarians?
Yes. It contains butter, milk and egg, so it is vegetarian but not vegan. See the substitutions for a vegan option.
How should I serve it?
Serve it warm with thick yogurt, a splash of cold milk or a small scoop of vanilla ice cream if you are having it as a dessert.
