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Blackberry Barley Breakfast Bake

Blackberry Barley Breakfast Bake

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.

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 3 servings
Calories 450 kcal
Author Marla Meridith


  • 3 cups cooked barley cook according to package directions
  • 2 large eggs whisked
  • 1/2 teaspoon ground cinnamon
  • pinch sea salt
  • 1/2 cup almond milk any milk is great
  • 1 teaspoon vanilla extract
  • 1/4 cup raw honey or grade B maple syrup
  • 1/4 cup toasted slivered almonds
  • 1 cup fresh or thawed frozen blackberries divide portion in half


  1. Pre-heat oven to 350 degrees F with the rack in the middle.
  2. Spray an 8X8" bake-safe casserole dish with cooking spray.
  3. 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.
  4. 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.

Recipe Notes

Feel free to use milk, goats milk, unsweetened coconut or any other milk if you do not have almond milk on hand.