Four Grain Maple Granola


A batch of this granola is a real crowd pleaser for brunch or other large gatherings. Layer with yogurt and berries for a healthy parfait. The oats and barley (optional) are great sources of soluble fiber, while wheat germ boosts vitamin E intake, and the flax contains powerful alpha-linolenic acid, the most common omega-3 fat in the American diet. Makes 2 1/2 pounds, about 10 cups, and stores well. 


3 cups rolled Oats (old fashioned)

3 cups rolled Barley Flakes (use all oats if can’t find)

½ cup Wheat Germ

½ cup Ground Flax

1 cups Walnuts pieces

1/2 cup Sunflower Seeds or Pumpkin Seeds

1/2 cup Pecan pieces or other nuts

2 tsp Cinnamon 

1/4 tsp Sea Salt 

3/4 cup Maple Syrup, prefer B-grade dark for more flavor 

1/4 cup organic Canola oil 

Optional: ½-1 cup Unsweetened Coconut


1. Preheat the oven to 300°F. Lightly Oil two sheet pans. 

2. In a large bowl, combine the barley/oats, wheat germ, flax, nuts, cinnamon and salt, and optional coconut.

3. In a separate cup or bowl, whisk the maple syrup and oil, then pour over the oat mixture. Use a spatula to fold the ingredients together well.

4.  Divide mix between the pans and spread to an even layer. 

5.  Bake the granola for a total of 45 minutes, stirring and rotating the pans every 15 minutes. The granola will be dark golden brown. 

6. Remove from oven and fold in optional dried fruit (below). Let cool completely on pans before transferring to an airtight storage container. 

Optional: 2 cups raisins or cranberries, or mixed diced dried fruit, such as figs, dates, apricots.