Kamut contains about 30 percent more protein than other wheat-based grains, and with its naturally crunchy texture we figured it would be the perfect base for a healthy granola that won’t get soggy in milk. Walnuts add even more crunch to this granola, and dried apricots and agave provide sweetness.
What to buy: Rolled kamut flakes, not to be confused with kamut 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.
- Yields: About 4 cups
- Difficulty: Easy
- Total: 40 mins, plus cooling time
- 3 cups rolled kamut flakes
- 3/4 cup walnuts, coarsely chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup light agave nectar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup small-dice dried apricots (about 5 ounces)
- Heat the oven to 300°F and arrange a rack in the middle.
- Place the kamut, walnuts, cinnamon, and salt in a large bowl and stir to combine; set aside.
- Place the agave, oil, and vanilla in a small bowl and stir to combine. Drizzle over the kamut mixture and mix until the kamut 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 apricots, and stir to combine. Let cool completely. (The granola will crisp up as it cools.) Store in an airtight container for up to 2 weeks.