Method
For the honey syrup:
In a pot over medium-high heat, combine the sugar, honey, and water. Bring to a boil and cook for a few minutes while stirring occasionally with a rubber spatula. Remove pot from the heat and let fully cool. (Note: this can be done the day before.)
1) Pre-heat your oven to 350 F (175 C).
2) In a food processor, combine the Honey Bunches of Oats Chocolate cereal and sliced almonds, pulse a few times until roughly ground. Add the sugar and pulse until just incorporated.
3) Unwrap the phyllo dough (it should be thawed from frozen, but still cold). Use a sharp knife to cut the dough into rectangles to \\it into the bottom of the baking dish (you'll need 30 rectangles total).
4) Using a pastry brush, brush the base and sides of your baking dish with melted butter. Lay the first rectangle of phyllo in the base of the pan, then brush with a thin layer of melted butter. Continue until you have 10 layers of phyllo, each brushed with melted butter.
5) Sprinkle half of the cereal and nut mixture over in one even layer over the phyllo. Sprinkle a pinch of Maldon sea salt overtop. Top with another rectangle of phyllo, then brush with more melted butter. Repeat until you have another 10 layers of phyllo, each brushed with melted butter.
6) Sprinkle the remaining half of the cereal and nut mixture evenly over the phyllo, and sprinkle a pinch of Maldon sea salt. Top with another 10 layers of phyllo, each brushed with melted butter.
7) Using a sharp knife, slice the baklava into 2-inch strips, then cut the strips diagonally to create a diamond pattern.
8) Bake for about 50 minutes, or until golden brown.
9) Remove from the oven. While the baklava is still hot, pour the cooled honey simple syrup evenly overtop. Let sit for about 2 hours to allow the baklava to cool and the honey syrup to soak into the layers. Finish with more cereal sprinkled overtop and Maldon sea salt to finish.
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