Tropical Spelt Granola Recipe
- 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
- Heat the oven to 300 degrees F and arrange a rack in the middle.
- Place the spelt, coconut, and salt in a large bowl and stir to combine; set aside.
- Place 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.
- Spread the mixture in a thin, even layer on a rimmed baking sheet.
- Bake until golden brown, about 20 to 25 minutes.
- Transfer 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.
rolled spelt flakes, coconut, kosher salt, honey, vegetable oil, vanilla, mango, papaya
Taken from www.chowhound.com/recipes/tropical-spelt-granola-30063 (may not work)