Mixed grain granola

Total Time
0:30
Prep
0:10
Cook
0:20
Serves
18
Difficulty
Moderate
This homemade granola made with ancient grains and hint of maple syrup will beat store bought granola any day.
Ingredients
  • Barley, rolled flakes
    130 g, (1 cup)
  • dry rolled oats
    1 cup(s), (90g)
  • quinoa flakes
    80 g, (1 cup)
  • pecans
    ⅓ cup(s), (40g) chopped
  • pepitas
    ¼ cup(s), (50g)
  • sunflower seeds
    ¼ cup(s), (35g)
  • sesame seeds
    2 tbs
  • maple syrup
    2 tbs
  • olive oil
    2 tbs, light
  • vanilla bean extract
    1 tsp
  • desiccated coconut
    ⅓ cup(s), (25g) or shredded coconut
  • Seeds, chia
    50 g, (1/4 cup)
Instructions
  1. 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.
  2. 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.
  3. Remove granola from oven and stir in chia. Set aside to cool completely. Serve granola in ¼ cup portions.
Notes
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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