Mixed grain granola

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This homemade granola made with ancient grains and hint of maple syrup will beat store bought granola any day.

  • 130 g Barley, rolled flakes, (1 cup)
  • 1 cup(s) dry rolled oats, (90g)
  • 80 g quinoa flakes, (1 cup)
  • 1/3 cup(s) pecans, (40g) chopped
  • 1/4 cup(s) pepitas, (50g)
  • 1/4 cup(s) sunflower seeds, (35g)
  • 2 tbs sesame seeds
  • 2 tbs maple syrup
  • 2 tbs olive oil, light
  • 1 tsp vanilla bean extract
  • 1/3 cup(s) desiccated coconut, (25g) or shredded coconut
  • 50 g Seeds, chia, (1/4 cup)

Preheat oven to 180°C or 160°C fan-forced. Combine barley, oats, quinoa, pecans, pepitas, sunflower and sesame seeds in a large bowl. Whisk maple syrup, oil and vanilla in a jug until combined. Pour syrup mixture over barley mixture and toss to coat.

Spread mixture over a large baking tray. Bake for 20 minutes, stirring well every 5 minutes. Add coconut for the last 5 minutes of cooking.

Remove granola from oven and stir in chia. Set aside to cool completely. Serve granola in ¼ cup portions.

SERVING SUGGESTION: Fresh seasonal fruit, plus 99% fat-free Greek yoghurt and/or skim milk.TIP: Store granola in an airtight container for up to 1 month.

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