Tropical Fruit, Nut and Spelt Granola

Tropical Fruit and Nut Spelt Granola by Meeta K. Wolff
Prep Time: 5 minutes
Total Time: 25 minutes
Serves: approx. 8


  • 200g clear honey
  • 4 tablespoon rapeseed oil
  • 300g rolled spelt flakes
  • 50g cashew nuts
  • 50g blanched almonds
  • 50g hazelnuts
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fleur de sel
  • 150g dried tropical fruit mix. I used: papaya, mango, pineapple
  • 50g desiccated coconut flakes


  1. Heat oven to 180 degrees C. In a large pan, heat the honey and oil together until bubbling, then add the oats, nuts, fleur de sel and cinnamon. Stir well until the oats and nuts are well coated, and then transfer onto 1 or 2 baking sheets, spreading the mixture out. Bake for 20-25 mins, stirring halfway, until golden.

  2. Remove from the oven and, while still hot, stir in the fruit and coconut. Spread out again and press down with a spatula to cool - this will make it clump together. Once the granola has completely cooled transfer to an airtight container. The granola will keep for 3 weeks.