Most granola recipes have too many ingredients and too much sugar. This one has five: spelt flakes, sesame seeds, honey, oil, and salt. That is all. No oats, no dried fruit, no coconut, no vanilla extract. Spelt flakes are the base, which gives the granola a nuttier, more complex flavour than oats would. The sesame seeds toast alongside the spelt and add a crunch that oats-only granola never achieves.
I have been making this weekly for over a year and I have never felt the need to add anything. The honey caramelizes during baking and binds the flakes into clusters. The salt sharpens everything. It is granola reduced to its essentials, and the essentials are enough.
How to Make Spelt and Sesame Granola
Mix Wet Into Dry
Combine the spelt flakes, sesame seeds, and salt in a bowl. Melt the honey with the oil in a small saucepan, then pour it over the dry ingredients and stir with a wooden spoon until everything is coated. Every flake should be glossy.
Bake Low and Stir Once
Spread the mixture on a parchment-lined baking sheet. Bake at 163C (325F). Stir gently halfway through. The total time depends on your oven, usually 20-25 minutes. The granola should be golden, not brown.
Do not touch it after it comes out of the oven. Let it cool completely on the tray. It firms up as it cools and forms the clusters you want. Breaking it apart while warm gives you loose flakes instead of clumps.
Spelt, Honey and Sesame Granola
- Total Time: 35 minutes
- Yield: Makes about 6 servings
- Diet: Vegetarian
Description
A crunchy, nutty granola perfect for yogurt, ice cream, or a quick snack.
Homemade granola is surprisingly easy to make and tastes so much better than store-bought!
Ingredients
- 3 cups (710 ml) spelt flakes
- 3/4 cup sesame seeds
- 1/3 cup honey
- 2 tablespoons sunflower or vegetable oil
- big pinch of salt
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the spelt, sesame seeds, and salt.
- In a small saucepan, melt the honey with the oil.
- Add the melted honey and oil to the spelt mixture and mix with a wooden spoon.
- Line a large baking sheet with parchment paper and evenly spread the granola.
- Bake for about 30 minutes at 325°F (163°C), until golden brown, stirring a few times with a spatula.
- Leave to cool completely.
- Store in an airtight container for up to one month.
Notes
- For a nuttier granola, add 1/2 cup chopped almonds or walnuts to the mixture before baking.
- If honey is too sweet, reduce the amount to 1/4 cup and add a touch of maple syrup for a different flavor profile.
- For easier cleanup, line your baking sheet with silicone baking paper instead of parchment.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 15
- Sodium: 50
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
Frequently Asked Questions
Where do I find spelt flakes?
Health food stores or the organic/whole grain aisle. They look like rolled oats but thinner and flatter. If unavailable, rolled oats work as a substitute but the flavour is milder.
Can I add dried fruit?
After baking, not before. Dried fruit burns at 325F. Let the granola cool, then toss in raisins, cranberries, or chopped apricots if you want them.
How do I store this?
In an airtight jar at room temperature for up to 2 weeks. The sesame seeds can go rancid after that. Do not refrigerate. The granola stays crunchiest in a dry, sealed container.
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