Toasted Barley and Berry Granola Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Maureen Callahan
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
Instructions
Preheat oven to 325 °.
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.
Combine syrup and next 6 ingredients (through cardamom) in a medium bowl. Stir in toasted kernels, barley, and wheat germ.
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.
Remove from oven; cool granola in pan on a wire rack. Stir in dried blueberries and dried cranberries. Store in an airtight container.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment