I make this on a weekly basis; it's great! I never get tired of it and either does my fiance.
Toasted Barley and Berry Granola
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.
More From Cooking Light
- Calories: 181
- Fat: 6.5g
- Saturated fat: 0.7g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 2.8g
- Protein: 4.5g
- Carbohydrate: 27.4g
- Fiber: 3.7g
- Cholesterol: 1mg
- Iron: 1.4mg
- Sodium: 59mg
- Calcium: 13mg
- 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
- 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.
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.
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