Toasted Barley and Berry Granola

• 1/4 cup unsalted pumpkinseed kernels
• 1/4 cup unsalted sunflower seed kernels
• 1/3 cup maple syrup
• 2 tablespoons brown sugar
• 2 tablespoons canola oil
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt

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• 1/8 teaspoon ground cardamom
• 2 cups rolled barley flakes
• 1/4 cup toasted wheat germ
• 1/3 cup dried blueberries
• 1/3 cup sweetened dried cranberries
  

Preheat oven to 325°.

Place pumpkinseed kernels and sunflower seed kernels on a baking sheet lined with parchment paper. Bake at 325° for 5 minutes. Cool seeds in pan on a wire rack.

Combine syrup and next 6 ingredients (through cardamom) in a medium bowl. Stir in toasted kernels, barley, and wheat germ.

Spread barley mixture in a single layer on a baking sheet lined with parchment paper. Bake at 325° for 25 minutes or until lightly browned, stirring every 10 minutes.

Remove from oven; cool granola in pan on a wire rack. Stir in dried blueberries and dried cranberries. Store in an airtight container.

Serves 12 (1/3 c.); 181 calories.

VERDICT: Lunds, naturally, didn't have barley flakes, so I can only guess how the granola would have been with them, but with rolled oats, it is crunchy and sweet, good by itself or with yogurt. Keep.