Pecan Cranberry Granola Bar

Pecan Cranberry Granola Bars

It’s hard to imagine that in just a few short weeks, school will begin, along with numerous other activities, and time for preparation will cease to exist.  You can’t help but ask yourself, what happened to my summer?!  This granola bar is a great option to have on hand when planning lunches or when you need a quick and easy snack.



Pecan Cranberry Granola Bars
Write a review
  1. 2 cups large flake oats
  2. 1 cup puffed rice cereal (i.e. rice crispies)
  3. 1/4 cup shredded coconut
  4. 1/3 cup dried cranberries
  5. 1/3 cup sliced almonds
  6. 1/4 cup unsalted butter
  7. 1/4 cup honey
  8. 1/2 cup brown sugar
  9. 1/2 tsp salt
  10. 1/2 tsp vanilla
  1. Lightly grease a 9x13 pan.
  2. Mix together oats, cereal and coconut in large bowl.
  3. In a pan over medium heat, melt butter. Add honey, brown sugar and salt. Stir to combine. Wait for the mixture to come to a full boil and then let it boil for 2 minutes and 15 seconds. Turn heat down to prevent it from overflowing, but maintaining the boil.
  4. Pour hot mixture over oats. Stir together until the oats mixture is completely coated. Here, you can add in the pecans and the dried cranberries to your mixture before pressing into your pan. Press firmly, so they don’t fall apart when you cut them.
  5. Place in fridge for 20 minutes, or until ready to serve.
River City Cookery
Continue Reading

Almond Flax Granola

Almond Flax Granola

This easy to make Almond Flax Granola combines whole grain oats with flax to bring you a delicious granola that is family-friendly and full of fibre.

Almond Flax Granola

Print Recipe
Almond Flax Granola
A delicious, family-friendly granola packed with omega-3 fatty acids and fibre!
Course Baking
Course Baking
  1. First, preheat the oven to 300F and line a baking sheet with parchment or a Silpat.
  2. In a large bowl, combine oats, almonds, and flax. Set aside.
  3. In a small bowl, combine maple syrup, canola oil, vanilla extract, and salt.
  4. Add maple syrup mixture to dry ingredients and mix until coated.
  5. Spread mixture in a thin layer on the baking sheet and bake for 30 minutes. Remove from the oven and stir every 10 minutes.
Recipe Notes

Store your granola in an air-tight container; a mason jar works well. It will keep for a few weeks at room temperature (if it lasts that long!).

PHEc Tip: Keep your milled flax seed in the freezer to lengthen it's shelf life.

Share this Recipe
Continue Reading

Whole Grains: Barley

Whole Grains Barley

Barley is a versatile and nutritious whole grain Canadian crop making it a staple in our kitchens.

Types of Barley

There are two types of barley, that are commonly available: pot barley and pearl barley. Pot and Pearl barley are very similar. In fact they only differ in how long they have gone through a pearling process, with pearl barley going though longer. This pearling process removes the outer bran, therefore removing some of the fibre. But don’t worry – the beneficial soluble fibre is found throughout the barley grain! Pot and pearl barley cook in about the time amount of time.

Barley flour can also be found in the grocery store and is a great supplement to regular wheat flours. It contains a lot of soluble and insoluble fibres but not a lot of gluten so it shouldn’t be substituted 1:1. Finally, barley flakes are available but you may only find them in health and bulk food stores.


You may not know this, but in Canada barley carries a health claim: Barley can reduce blood cholesterol. This health claim is based on the beta-glucans in barley, a type of soluble fibre. The claim is that 3 grams per day of beta-glucans from barley can help to lower blood cholesterol, which is a risk factor for heart disease.

On top of this health claim, the fibre in barley helps you to feel fuller, longer and gives it a great texture. Barley also contains a wide variety of nutrients including B vitamins and is low in sodium and fat.

Barley and barley products do contain gluten, which is something to avoid if you have celiac disease.


Barley is very versatile and can be used as an alternative to rice or quinoa, eaten as a pilaf, or a salad.

Barley flour can be substituted for part of the wheat flour in your recipe but should not be used to replace all of it.

For barley recipes and more information visit our Recipe Page and GoBarley.

Continue Reading

Whole Grain Storage

Whole Grains Storage

Whole grain storage methods are important to consider to best minimize spoilage and food waste. The bags that most flours and dry goods come in aren’t suitable for longer term storage. Your best bet is to transfer your product into more air tight containers. Dry goods such as rice and oats should also be stored in air tight containers in a cool dry place to maximize their shelf life and minimize food waste and spoilage.

OatsHow should your store whole grains?

Store your whole grains in air tight containers in a cool dry place. This may mean pouring flour from the bags you buy them into new plastic or glass containers. Flours and meals will last 1-3 months in your pantry or up to 6 months in the freezer. Whole intact grains will keep for 6 months in your pantry or up to a year in the freezer.

Great storage options: Large Rubbermaid, Tupperware, or other plastic food storage containers, glass mason jars, OXO Pop-Top containers.

Do I have to store whole grains in the fridge or freezer?

No! As long as you keep your whole grains in air tight containers and in a cool dry place they should be just fine. The only exception to this rule is wheat germ, which should be kept in the fridge once it has been opened.

Check out our Resources Page for more information about whole grains and our Recipe Page for fun ways to add more whole grains into your diet.

Continue Reading

Whole Grains: Wheat

Whole Grains: Wheat

A single grain of wheat consists of three parts: the germ, the endosperm, and the bran.

Wheat Kernel

Combining these different parts creates different flours:

White flour: is made up of only the endosperm.

Whole wheat flour: is made up of the endosperm and the bran.

Whole grain flour: is made up of all three parts: the germ, the endosperm, and the bran.


Each part has different nutritional value and contributes something different to our health, making the anatomy of a wheat kernel very important:

Endosperm: makes up most of the grain and is the plant’s primary source of energy.  It is also considered a simple sugar and is digested and metabolized very quickly in our bodies.

The bran: is the second largest part of the grain kernel and holds the majority of the fibre in a wheat kernel.  The bran also contains a variety of essential fatty acids, which also makes it susceptible to rancidity.  To prevent it from going rancid too quickly, you can store it in the fridge.

The germ: is the smallest part of the grain, and contains the living part of the grain.  You can buy and bake with wheat germ to add more nutritional value.

Both the germ and the bran are separated from the endosperm during wheat processing and then added back in to create different flours.  Removal of the germ and the bran dramatically changes the nutritional value of the grain.


All parts of the wheat kernel can be used in a variety of ways:

All varieties of wheat flour can be used in baking and white flour is used in some cooking applications as well.  Wheat bran and germ by themselves can be added to cereals to give additional nutritional value. They can also be used in baking, by substituting part of the white flour measurement with wheat bran or wheat germ.

White flour is most popular and provides the best tasting end product, in most cases.  Anything from cookies to cakes to breads and doughs will have more palatable end products with white flour.  Adding whole wheat flour in place of some all purpose flour in a recipe may add a little more nutrition to some recipes, without affecting the taste too much.   Whole grain flour is probably the most difficult flour to incorporate, however, it does make a very hearty loaf of bread!

Continue Reading