Barley, Quinoa, Seed & Nut Granola

July 02, 2016

This granola recipe was given to us by Canadian friends of friends. Despite the long list of ingredients (including naked barley flakes and puffed quinoa) it's easy to make. We turned it into a summer pudding by layering it with natural yoghurt and berries.

This recipe comes from Canada so uses cup measurements, but the exact weights don't matter too much — it's about getting the proportions right. The granola will keep well in an airtight container.

Ingredients

6 cups naked barley flakes (about 500g)
1 cup puffed quinoa (about 180g)
1 cup pumpkin seeds (150g)
1 cup sunflower seeds (150g)
1 cup sesame seeds (150g)
1 cup whole almonds (crushed after measuring) (120g)
1 cup hazelnuts (crushed after measuring) (120g)
½ cup oil (150ml)
½ cup maple syrup (150ml)
½ teaspoon vanilla essence

Method

Mix all the dry ingredients well.
In a separate bowl mix wet ingredients then combine with dry. Mix thoroughly.
Bake in the oven at 120C for about an hour, stirring every 15mins.
In the picture I’ve layered it up with natural yoghurt and berries to make a delicious summery pudding.

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