Rye & spelt granola with Skyr

This rye and spelt granola is something that I’ve been dying to make and finally I got to do it! This granola recipe is packed with different kinds of grains: rye, spelt, emmer, kamut and buckwheat. Together they form this perfect granola which is not too sweet, but crunchy and delicious.

Spelt is one of the oldest grains you can find here in Norway and it was the first grain we ever used. They do not grow as fast as wheat, which is why after a while we, as every other country, started to produce more wheat. Spelt is said to be the healthier choice as it contains more nutrients and has a higher fibre content. Spelt flour has the same abilities as wheat flour and can be used as a substitute for wheat. Spelt is also been said to be a good option for those who react on wheat.

Rye is a grain most commonly used in Denmark (I guess you know the dark and delicious Danish rye bread?), but we use it quite often in Norway as well. Rye flour does not have the same abilities as wheat, so it’s not as easy to bake with. When using rye in bread it will make the bread last longer and it will make it more dense and moist. My grandmother makes the best rye bread with syrup- the best bread in the whole wide world!

This granola has been on my mind for so long and it’s a joy to finally be able to share it with you- because it is absolutley delicious and healthy!

I’ve decided to sprinkle this granola over a delicious serving of nordic yoghurt, called Skyr. This is a thick, delicious and healthy type of yoghurt. Skyr was brought from Norway to Iceland more than 1100 years ago, and though the tradition mostly died out in the rest of Scandinavia, it lived on as a part of Icelandic culture. The tradition was also kept alive in parts of Norway. Traditionally, skyr is made with raw milk, however modern skyr is made with pasteurized skimmed milk. A small portion of skyr is added to the warm milk, to introduce the right bacteria. Skyr has a slightly sour dairy flavor, with a hint of residual sweetness. Varying slightly between brands, unflavored skyr is roughly 12% protein, 3% carbohydrate, and 0.5% fat. It is high in calcium and vitamins commonly found in milk products.

Rye & Spelt Granola

3 dl Rye grains

3 dl Spelt grains

1 dl Kamut grains

1 dl Emmer grains

1 dl Buckwheat grains

a pinch of salt

(Note: if you don’t have all of theese you can ommit them and use what you have in your pantry. If you don’t have any of these, try with oats!)

1/2 dl Ghee/butter/oil (around 50 grams)

2 tablespoons cacao powder (20g)

1-2 dl honey depending on how sweet you want it

Direction: Preheat oven to 180 degrees celcius. Combine all of the grains in a bowl and add a pinch of salt. In another bowl, combine melted ghee, cacao powder and honey. Mix both bowls together and spread out on a baking tray. Bake in the oven for around 15 minutes (Keep an eye on it and make sure it does not burn). With a spatula, mix it up a bit to make sure it gets crunchy and stick together. Bake for another 5 minutes. Let it cool- then enjoy!

Enjoy this little nordic treat, guys!

What is your favorite granola?


  • cookingontheweekends
    5 years ago

    Found you via Taste Spotting and you’re site is just beautiful. Gorgeous recipes — I’m really enjoying it.

      5 years ago

      Thank you so much! let me know if you ever try some of them!

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