Maple, Barley, and Wheat Granola Recipe

• 1 1/2 cups rolled barley flakes
• 1 1/2 cups rolled wheat flakes
• 1/2 cup pecan halves, coarsely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup maple syrup
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup sweetened dried cranberries

1. Heat the oven to 300 degrees F and arrange a rack in the middle.
2. Place the barley, wheat, pecans, cinnamon, and salt in a large bowl and stir to combine; set aside.
3. Place the maple syrup, oil, and vanilla in a small bowl and stir to combine.
4. Drizzle over the barley-wheat mixture and mix until thoroughly coated and there are no clumps.
5. Spread the mixture in a thin, even layer on a rimmed baking sheet.
6. Bake until the granola is golden brown, about 20 to 25 minutes.
7. Transfer to a large heatproof bowl, add the cranberries, and stir to combine.
8. Let cool completely.
9. (The granola will crisp up as it cools.)
10. Store in an airtight container for up to 2 weeks.

rolled barley, rolled wheat flakes, pecan halves, ground cinnamon, kosher salt, maple syrup, vegetable oil, vanilla, cranberries

Taken from www.chowhound.com/recipes/maple-barley-and-wheat-granola-30064 (may not work)