+

Maple, Barley, and Wheat Granola

Ingredients (9)

  • 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
Try Amazon Fresh
Nutritional Information
  • Calories267
  • Fat9.92g
  • Saturated fat0.83g
  • Trans fat0.04g
  • Carbs42.78g
  • Fiber6.55g
  • Sugar14.78g
  • Protein4.74g
  • Cholesterol
  • Sodium74.97mg
  • Nutritional Analysis per serving (10 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Maple, Barley, and Wheat Granola

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.

Tips for Christmas

Instructions

  1. 1Heat the oven to 300°F and arrange a rack in the middle.
  2. 2Place the barley, wheat, pecans, cinnamon, and salt in a large bowl and stir to combine; set aside.
  3. 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.
  4. 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.
  5. 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.
Load Comments

Recommended from Chowhound

6 Ways to Make Your Smoothies Taste Totally Amazing
How To

6 Ways to Make Your Smoothies Taste Totally Amazing

by Gretchen Lidicker | If you want make the best smoothie of all time, take these easy tips and tricks to heart. Too sweet...

This Cranberry Pumpkin Sourdough Bread Is Peak Fall Baking
How To

This Cranberry Pumpkin Sourdough Bread Is Peak Fall Baking

by Heather Reid | This cranberry pumpkin sourdough bread recipe is the perfect thing to bake all fall—and you can swap...

You've Been Cutting Cake All Wrong This Whole Time
How To

You've Been Cutting Cake All Wrong This Whole Time

by Pamela Vachon | You’ll remember this day as being one of the “today years old” moments when you learned something...