Ayurveda and Pitta season

Pitta Balancing Breakfast: Barley Almond Granola

Katie Peterson

Whole Foods Chef - KP Holistic Chef

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Recipe yields 4, 1 cup serving

Ingredients

2 cups barley

½ cup slivered almonds

½ cup cup flax seeds

½ cup dried cherries

½ cup unsweetened, coconut flakes

1 Tablespoons sunflower oil

2 Tablespoons maple syrup

1 teaspoon vanilla powder

 

Directions

Preheat oven to 350

In a large bowl combine uncooked barley, almonds, flax seeds, dried cherries and coconut.

In a small bowl, whisk oil, syrup and vanilla powder together and pour over barley mix.

Stir until grain mix is coated.

Spread mixture out in a thin layer onto a parchment lined baking sheet.

Bake granola in preheated oven for 30 minutes, stirring at least once throughout cooking so that all the goodies are evenly toasted.

Remove from oven after 30 minutes, or when granola is evenly toasted.

Set aside to cool.

Enjoy immediately or place in airtight container and enjoy later.

Granola will stay fresh for up to 6 weeks in sealed airtight container such as a mason jar.

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