Have you ever had barley for breakfast? I love this grain for its flavor and the way it pops in your mouth. If it is not blackberry season where you live feel free to use any other berry. Experiment with all types of fruit. Banana, figs, strawberries, apple.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Breakfast
Cuisine: American
Servings: 3servings
Author: Marla Meridith
Ingredients
3cupscooked barleycook according to package directions
2largeeggswhisked
1/2teaspoonground cinnamon
pinchsea salt
1/2cupalmond milkany milk is great
1teaspoonvanilla extract
1/4cupraw honey or grade B maple syrup
1/4cuptoastedslivered almonds
1cupfresh or thawed frozen blackberriesdivide portion in half
Instructions
Pre-heat oven to 350 degrees F with the rack in the middle.
Spray an 8X8" bake-safe casserole dish with cooking spray.
Cut blackberries in half. Combine all of the ingredients, gently folding in 1/2 cup of the blackberries last. Top the barley bake with the other 1/2 cup of sliced blackberries.
Bake for about 1/2 hour until the barley is set. Serve with any of the following: cream, coconut milk, yogurt, almond milk, honey, maple syrup dried fruit or nuts.
Notes
Feel free to use milk, goats milk, unsweetened coconut or any other milk if you do not have almond milk on hand.