I used to think of barley as just a soup ingredient, but this recipe completely changed my perspective! It transforms humble flaked barley into a delightfully crunchy, satisfying granola that will revolutionize your breakfast routine. The nutty depth of toasted walnuts combined with the sweet and tangy burst of mixed berries creates a flavor combination that’s simply irresistible. Packed with fiber and protein, this is the perfect way to brighten your morning and fuel your day!
Ingredients
• 1/3 cup / 80 ml pure maple syrup
• ¼ cup / 60 ml plain or vanilla vegan protein powder
• 1 tsp / 5 ml pure vanilla extract (omit if using vanilla protein powder)
• 1 pinch sea salt
• 2½ cups / 600 ml flaked barley
• ¼ cup / 60 ml oat bran
• 1 cup / 240 ml raw walnut halves and pieces
• 1 Tbsp / 15 ml chia seeds
• 1 Tbsp / 15 ml sesame seeds
• ½ cup / 120 ml unsweetened dried strawberries
• ½ cup / 120 ml unsweetened dried blueberries
• ¼ cup / 60 ml goji berries
Instructions
1. Preheat your oven to 275°F / 120°C. In a large mixing bowl, whisk together the maple syrup, protein powder, vanilla extract (if using), and sea salt until smooth and fully combined.
2. Add the flaked barley, oat bran, walnuts, chia seeds, and sesame seeds to the bowl. Stir until all the dry are evenly coated with the maple syrup mixture.
3. Spread the granola mixture in a single, even layer on a large baking sheet.
4. Bake for 50 to 60 minutes, stirring at the halfway point to ensure even toasting. The granola is done when it’s golden brown and feels dry to the touch.
5. Remove the baking sheet from the oven. While it’s still warm, stir in the dried strawberries, blueberries, and goji berries. Let it cool completely before serving or storing.
6. Serve with your favorite milk, yogurt, or kefir. Store in an airtight container at room temperature for up to two weeks.
Nutritional Information
• Per ¾-cup serving
• Calories: 439
• Protein: 12 g
• Carbohydrates: 74 g
• Total Fat: 12 g
• Fiber: 13 g
• Sodium: 28 mg
• Cholesterol: 0 mg
Pro Tips
• Pro-Tips
• For bigger, chunkier granola clusters, press the mixture down firmly on the baking sheet before baking. Let it cool completely on the pan without stirring before breaking it into pieces.
• Feel free to customize your mix-ins! Swap walnuts for pecans or almonds, or add a tablespoon of hemp hearts or ground flaxseed for an extra nutritional boost.
• If you can’t find goji berries, an equal amount of dried cranberries or cherries makes a delicious substitute.
• Ensure the granola is 100% cool before transferring it to an airtight container. Storing it while still warm will create steam and result in soft, chewy granola instead of crunchy.
FAQ
Q: Can I make this high-protein granola without protein powder
A: Absolutely! While the vegan protein powder adds a significant protein boost, you can simply omit it. For extra plant-based protein and healthy fats, consider increasing the walnuts or adding other nuts and seeds like pecans, almonds, or hemp hearts.
Q: How can I make this vegetarian granola nut-free
A: To make this recipe nut-free, substitute the one cup of walnuts with an equal amount of raw pumpkin seeds or sunflower seeds. They will provide a similar delicious crunch and toasty flavor once baked.
Q: Can I use rolled oats instead of flaked barley
A: Yes, you can substitute flaked barley with an equal amount of old-fashioned rolled oats. The texture will be slightly different, but it will still create a delicious and crunchy vegetarian granola. Keep an eye on the baking time, as oats may toast a bit faster than barley.
Q: What is the best way to store this barley granola to keep it crunchy
A: The key to crunchy granola is to let it cool completely on the baking sheet before storing. Any residual warmth will create steam and make it soft. Once 100% cool, transfer it to a sealed, airtight container and keep it at room temperature. It will stay fresh and crunchy for up to two weeks.
