Granola is something I eat with my fingers as a snack rather than for breakfast with milk poured on top. Filled with chewy dried blueberries, shreds of coconut, and toasty pecans, this granola I grab by the handful. When working with maple syrup, the challenge is capturing its wonderful flavor without the granola becoming overly sweet. Boiling down the maple syrup does just the trick. The reduced syrup is more intensely flavored and it coats the barley flakes better, giving this granola its shine.
Any rolled flakes that you have on hand will work here—either the familiar rolled oats, or the rolled versions of other whole grains such as spelt, rye, or barley, my favorite, which are now frequently stocked in cereal or baking aisles.
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