Prep 5M | Bake 20M | Enjoy in 25M
It’s summer, and if you’re not taking advantage of the beautiful outdoors available to us in Alberta, might we suggest a hike in the mountains, a day fishing on your favourite lake, a bike ride around the neighborhood or even just a stroll in the nearest park. No matter how you choose to enjoy our beautiful Alberta summer, you’re going to need to refuel along the way, and we’re partial to filling up with this simple, easy-to-carry granola made with rolled barley and wheat. They’re a great changeup from the usual rolled oats, and when you choose to make your own granola, you know every single ingredient going in to it! Mix it with yogurt before you head out on a family adventure or pack it with you to eat on the trail.
If you’re having trouble finding rolled barley or wheat, be sure to check your local bulk foods or health food stores.
1 ½ cups rolled barley
1 ½ cups rolled wheat
½ cup pecans, crushed or coarsely chopped
½ teaspoon cinnamon
¼ teaspoon kosher salt
½ cup maple syrup
¼ cup vegetable oil
1 tsp vanilla extract
½ cup sweetened cranberries or raisins
- Preheat your oven to 300°F with a rack in the middle of the oven
- Place the barley, wheat, pecans, cinnamon and salt in a large bowl, stirring until combined
- In a separate bowl, combine the maple syrup, oil and vanilla. Drizzle over the barley-wheat mixture and mix until there are no clumps left
- Spread the mixture into a thin layer on a rimmed baking sheet. Silicone baking mats are handy here to prevent too much sticking
- Bake until the granola is golden brown. This should take between 20-25 minutes
- Transfer to a heatproof bowl and add the cranberries or raisins, stirring until evenly distributed. The granola will crisp up as it cools. If stored in an airtight container, the granola should last up to two weeks.
Get the nutrition facts for this recipe here.