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Toasted Barley and Berry Granola

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 cups (serving size: 1/3 cup)
While rolled barley flakes look nearly identical to rolled oats, they pack more fiber. Look for them in whole-food shops or supermarket bulk food bins. Serve over plain low-fat yogurt.

Ingredients

  • 1/4 cup unsalted pumpkinseed kernels
  • 1/4 cup unsalted sunflower seed kernels
  • 1/3 cup maple syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cardamom
  • 2 cups rolled barley flakes
  • 1/4 cup toasted wheat germ
  • 1/3 cup dried blueberries
  • 1/3 cup sweetened dried cranberries

Nutrition Information

  • calories 181
  • fat 6.5 g
  • satfat 0.7 g
  • monofat 2.3 g
  • polyfat 2.8 g
  • protein 4.5 g
  • carbohydrate 27.4 g
  • fiber 3.7 g
  • cholesterol 1 mg
  • iron 1.4 mg
  • sodium 59 mg
  • calcium 13 mg

How to Make It

  1. Preheat oven to 325°.

  2. Place pumpkinseed kernels and sunflower seed kernels on a baking sheet lined with parchment paper. Bake at 325° for 5 minutes. Cool seeds in pan on a wire rack.

  3. Combine syrup and next 6 ingredients (through cardamom) in a medium bowl. Stir in toasted kernels, barley, and wheat germ.

  4. Spread barley mixture in a single layer on a baking sheet lined with parchment paper. Bake at 325° for 25 minutes or until lightly browned, stirring every 10 minutes.

  5. Remove from oven; cool granola in pan on a wire rack. Stir in dried blueberries and dried cranberries. Store in an airtight container.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.