Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
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.
by Joey Skladany | Spring has officially sprung, which means it's out with the old and in with the new. And when it comes...
by Chowhound Editors | When it comes to March Madness food options, you can stick with a literal basketball theme, embrace...