For an even-better-than-granola recipe that’s portable and includes six of the seven species (you could add pomegranate arils, too), try these muffins. Barley is a whole grain and an excellent source of fiber, vitamins, antioxidants and minerals. Look for hulled barley to get more of the nutrient-rich outer bran layer, but pearl barley is also a great choice, and it cooks in about a third of the time as hulled barley.
- 1 cup cooked barley
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup olive oil
- 2 eggs
- 1½ cup pumpkin or seasonal squash purée
- ½ cup milk (or non-dairy milk)
- ¼ cup honey or brown sugar
- 1 cup chopped dates, figs, raisins, dried cranberries or other dried fruit, or a combination
- ¼ cup sunflower seeds or chopped nuts (optional)
- Preheat the oven to 350 degrees, and grease two regular muffin tins or one regular and two mini-muffin tins. Mix barley, flours, baking soda and baking powder in a large bowl. Add wet ingredients one by one and mix in chopped dried fruit and nuts/seeds. Fill each muffin cup about ¾ full. Bake large muffins for approximately 15 minutes and mini muffins for about 10 minutes. Muffins are done baking when the muffin top springs back when touched lightly. If the top of the muffin sinks, give them another minute or two in the oven.
- The mini muffins can help with portion control. Recipe can also be baked in loaves (with adjusted baking time) to serve at breakfast, brunch or for dessert.