Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Step 3

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

Step 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.

Step 5

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

Chef'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

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Ratings & Reviews

Katmanduu's Review

February 27, 2012
I make this on a weekly basis; it's great! I never get tired of it and either does my fiance.

VaBelle35's Review

April 02, 2010
I made this recipe exactly as written except that I cut it in half and made just 2 cups and was able to make it in the toaster oven. Great recipe and will make again.

bariolio's Review

March 27, 2010
This recipe was easy to make & my first attempt at granola. My changes: used Sucanat sugar instead of brown sugar, used melted expeller-pressed coconut oil instead of canola, doubled the recipe and used 1/2 barley & 1/2 rye flakes. It is very versatile--you could change the seeds/nuts used, try different flakes and dried fruit. The flakes are a little "tough" eaten by themselves. I'm going to soak some in yogurt and milk overnight for my breakfast.

KristinBusa's Review

March 23, 2010
Fast, easy and easily adaptable! I've used toasted almonds and added flax seed as well. Not too sweet and very low fat!