Ingredients (8)
- 3 cups rolled spelt flakes
- 2/3 cup sweetened flaked coconut
- 1/4 teaspoon kosher salt
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup small-dice dried mango
- 1/2 cup small-dice dried papaya, dried pineapple, or a combination
Nutritional Information
- Calories290
- Fat8.44g
- Saturated fat2.08g
- Trans fat0.04g
- Carbs49.72g
- Fiber6.53g
- Sugar15.16g
- Protein7.95g
- Cholesterol
- Sodium69.16mg
- Nutritional Analysis per serving (10 servings) Powered by
Spelt is an ancient cereal grain that is higher in protein than regular wheat. When toasted, its mellow nutty flavor morphs into something reminiscent of coconut. Which makes it a perfect base for a tropical granola full of dried mango, papaya, and pineapple.
What to buy: Rolled spelt flakes, not to be confused with spelt berries, can be found at health food stores, gourmet grocery stores, or online.
This recipe was featured as part of our story on Exotic Granola: Four New Versions That Don’t Use Oats, as well as our DIY Holiday Gifts Advent Calendar.
Instructions
- 1Heat the oven to 300°F and arrange a rack in the middle.
- 2Place the spelt, coconut, and salt in a large bowl and stir to combine; set aside.
- 3Place the honey, oil, and vanilla in a small bowl and stir to combine. Drizzle over the spelt mixture and mix until the spelt is thoroughly coated and there are no clumps.
- 4Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake until golden brown, about 20 to 25 minutes.
- 5Transfer the granola to a large heatproof bowl. Add the mango and papaya or pineapple and stir to combine. Let the granola cool for 20 minutes. Using your hands, break the granola into small clumps, then let it cool completely. (It will crisp up as it cools.) Store in an airtight container for up to 2 weeks.