Low-Glycemic Barley Granola with Chocolate
Low‑Glycemic Barley Granola with Chocolate is a easy International recipe that serves 6. 518 calories per serving. Recipe by JustInCooking on YouTube.
Prep: 32 min | Cook: 30 min | Total: 1 hr 12 min
Cost: $10.52 total, $1.75 per serving
Ingredients
- 3 cups Pre‑cooked barley flakes (about 300 g)
- 1/2 cup Whole hazelnuts (roughly 75 g, keep skins on)
- 1/2 cup Whole almonds (roughly 75 g)
- 1/2 cup Shredded coconut (unsweetened) (about 40 g)
- 2 tablespoons Coconut oil (melted)
- 2 tablespoons Agave syrup (liquid sweetener, low GI)
- 2 tablespoons Almond butter (smooth) (full‑fat, no added sugar)
- 1/4 cup Dark chocolate (70% cocoa) (chopped into small chips, optional dairy‑free)
Instructions
Preheat Oven
Set the oven to 150 °C (fan/convection) and let it preheat while you prepare the granola.
Time: PT5M
Temperature: 150°C
Combine Dry Ingredients
In a large mixing bowl, add the pre‑cooked barley flakes, whole hazelnuts, whole almonds and shredded coconut. Stir until evenly distributed.
Time: PT5M
Melt Coconut Oil
Place the coconut oil in a small saucepan over low heat and melt it completely, about 2‑3 minutes. Remove from heat.
Time: PT5M
Add Wet Ingredients and Coat
Pour the melted coconut oil, agave syrup and almond butter over the dry mixture. Using the spatula, mix thoroughly until every flake and nut is lightly coated.
Time: PT5M
Spread on Baking Sheet
Line a baking sheet with parchment paper (optional) and spread the granola mixture in a single, even layer, pressing gently with the spatula to flatten.
Time: PT3M
Bake and Stir Midway
Place the sheet in the preheated oven and bake for 25‑30 minutes. At the 12‑minute mark, remove the sheet and stir the granola with a spatula to promote uniform color, then return to the oven to finish baking.
Time: PT30M
Temperature: 150°C
Cool Completely
When the granola is golden and fragrant, remove it from the oven and let it cool on the sheet until completely room temperature (about 30 minutes).
Time: PT30M
Chop Chocolate
Using a large knife on a cutting board, chop the dark chocolate bar into small, uniform chips or roughly 5 mm pieces.
Time: PT5M
Add Chocolate Chips
Sprinkle the chopped chocolate over the cooled granola and gently toss to distribute evenly without melting the chocolate.
Time: PT2M
Store
Transfer the finished granola to an airtight glass jar. Store at room temperature for up to one month.
Time: PT2M
Nutrition Facts
- Calories
- 518
- Protein
- 7 g
- Carbohydrates
- 42 g
- Fat
- 22 g
- Fiber
- 8 g
Dietary info: Vegetarian, Vegan‑friendly (use dairy‑free chocolate), Low‑glycemic, Gluten‑containing (barley)
Allergens: Almonds, Hazelnuts, Coconut, Chocolate
Ingredient Substitutions
- Instead of Pre‑cooked barley flakes: rolled oats (higher GI)
- Instead of Whole hazelnuts: walnuts, pecans
- Instead of Whole almonds: cashews, macadamia nuts
- Instead of Shredded coconut (unsweetened): unsweetened coconut flakes
- Instead of Coconut oil: olive oil (different flavor), butter
- Instead of Agave syrup: maple syrup, honey (higher GI)
- Instead of Almond butter (smooth): cashew butter, peanut butter
- Instead of Dark chocolate (70% cocoa): milk chocolate, cocoa nibs
Equipment Needed
- Large mixing bowl
- Spatula or wooden spoon
- Measuring cups and spoons
- Small saucepan
- Baking sheet
- Parchment paper (optional) (optional)
- Oven
- Knife
- Cutting board
- Airtight glass jar
Critical Steps — Do Not Skip
- Melt coconut oil without overheating
- Coat granola evenly with wet ingredients
- Stir granola at the halfway point of baking to ensure uniform color
- Allow granola to cool completely before adding chocolate chips
Chef Tips from the Video
- For extra crunch, toast the nuts separately for 5 minutes before mixing with the flakes.
- Swap agave syrup with a pinch of stevia if you want a lower‑calorie sweetener.
- Add a pinch of sea salt to enhance flavor and balance sweetness.
Troubleshooting
Granola is soggy after baking
Make sure the oven is fully preheated and bake the full 30 minutes; spread the mixture thinly and stir at halfway.
Granola burns on the edges
Reduce oven temperature to 140 °C or move the sheet to a middle rack; stir more frequently.
Chocolate melts into the granola
Allow the granola to cool completely to room temperature before adding chocolate; you can also chill the granola briefly.
Storage
Refrigerator: Not necessary; keep in airtight jar at room temperature
Freezer: Can freeze for up to 3 months; thaw before serving
Room temperature: Airtight jar in a cool, dry place for up to 1 month
Make-Ahead Tips
- Granola can be made up to 3 days in advance; store in an airtight container
- Add dried fruit (e.g., raisins) after cooling if desired
- Portion into snack bags for on‑the‑go breakfasts
Last updated: August 21, 2026
