Barley Flake Granola

by Edward Daniel
Caption of Barley Flake Granola. Image by Edward Daniel (c).

Barley Flaked Granola is one of my beloved recipes. There is nothing like making your own granola – not only do the ingredients work out cheaper in the long run but it makes for a nutritional start to the day. This is one of my takes on granola.

What to do next

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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Caption of Barley Flake Granola. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1kg barley flakes
  • 100g almonds
  • 50g pumpkin seeds
  • 50g sunflower seeds
  • 4tbs coconut oil, melted
  • 3tbs cocoa
  • 3tbs maple syrup
  • Pinch of salt


  1. Preheat oven to gas mark 180 degrees Celsius but to 160 degrees Celsius if you have a convention oven.
  2. Roughly chop the almonds. Place with the flakes and seeds into a large baking tray.  Swirl in the coconut oil.  Coat with cocoa, maple syrup and salt. Combine well.
  3. Bake in the oven for 10 minutes. Remove from the heat. Place in sterilised jars and keep sealed to retain the freshness.



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