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.

All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta K. Wolff unless otherwise indicated. | All rights reserved | If you are interested in using my texts or photographs please contact me | You may not use my work for commercial purposes without my permission | You may not alter, transform, or build upon this work in any form | Please Ask First