Toasted Barley and Berry Granola

Toasted Barley and Berry Granola Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

Yield:

4 cups (serving size: 1/3 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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.

Maureen Callahan,

March 2010
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