I’m popping in for a short recipe for granola (and then running around to finish 100+ things before the holiday is here!) It is identical to my favorite maple-pecan granola with one change: different grains. I love keeping a handful of flakes from different grains on hand. Quite often, the flakes are still consider a whole grain (which is great!) You can find a majority of these grain flakes in your local bulk-bin section or through Bob’s Red Mill. Each grain brings with it unique flavors and a lovely crunch (the Kamut is especially a favorite of mine!) Experiment around with different combinations to find the one you like best! (If wanting to keep gluten-free, I recommend using buckwheat and oats.)
(PS- My pup decided today was a good day to photobomb almost every shot.)Print
- 2/3 cup rolled oats
- 2/3 cup barley flakes
- 2/3 cup kamut flakes
- 1 cup pecan pieces
- ¼ cup nut oil (pecan or walnut)
- ¼ cup maple syrup
- pinch of salt
- Preheat oven to 300˚ and cover a baking tray with parchment (or silpat.)
- Combine oats, barley, kamut, pecans and salt, then whisk together oil and syrup. Pour over oats and continue to stir until all oats are covered.
- Pour oats on to tray and evenly spread into a thin layer. Bake for 45 minutes to 1 hour, stirring every 15 minutes. Granola should be lightly browned and beginning to crisp when done. Remove and let sit until cool.
*Any grain flake will work- I’ve also used spelt, buckwheat, and wheat berry flakes.