Toasted Barley and Berry Granola

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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

Directions:

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.

By RecipeOfHealth.com