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Savory Pumpkin Seed and Rye Granola
Maple, Barley, and Wheat Granola
- 1 1/2 cups rolled barley flakes
- 1 1/2 cups rolled wheat flakes
- 1/2 cup pecan halves, coarsely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup sweetened dried cranberries
We made this granola a little more interesting by substituting rolled barley and wheat for the oats. It’s sweetened with maple syrup, and also includes crunchy toasted pecans and dried cranberries. Try it on your morning yogurt or use it as an ice cream topper.
What to buy: Rolled barley flakes, not to be confused with whole or pearl barley, can be found at health food stores, gourmet grocery stores, or online.
Rolled wheat flakes, not to be confused with wheat berries, can also be found at health food stores, gourmet grocery stores, or online.
This recipe was featured as part of our story on Exotic Granola: Four New Versions That Don’t Use Oats.
- 1Heat the oven to 300°F and arrange a rack in the middle.
- 2Place the barley, wheat, pecans, cinnamon, and salt in a large bowl and stir to combine; set aside.
- 3Place the maple syrup, oil, and vanilla in a small bowl and stir to combine. Drizzle over the barley-wheat mixture and mix until thoroughly coated and there are no clumps.
- 4Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake until the granola is golden brown, about 20 to 25 minutes.
- 5Transfer to a large heatproof bowl, add the cranberries, and stir to combine. Let cool completely. (The granola will crisp up as it cools.) Store in an airtight container for up to 2 weeks.