Breakfast Barley with Fruit and Nuts

Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast – perfect for cold mornings.

Oatmeal is my go-to breakfast grain but after making a big batch of barley recently I figured it was time to think outside of the bowl.  If you’ve never cooked barley before, I urge you to make an extra batch and save some for my Black Bean and Barley Salad while you’re at it. 

Time Saving Tip: Prepare a large batch of barley in your rice cooker and walk away! Use throughout the week sprinkled in soups, salads and more.

We love using whole hull-less barley but any barley will work.  As always, this recipe is more of a method than a strict rule book so get creative.  Are you a pecan family? Use those instead of walnuts. No dried cherrieson hand? Add raisins. Sick of apples? Go bananas!

No matter how you top your breakfast barley, a warm, cozy and healthy breakfast will keep you and your family energized for hours.

Your spoon is waiting.

Breakfast Barley with Fruit and Nuts
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 1 cup
  • Calories: 384
  • Fat: 8.6 g
  • Saturated fat: .8 g
  • Unsaturated fat: 7.8 g
  • Trans fat: 0
  • Carbohydrates: 70.4 g
  • Sugar: 25 g
  • Sodium: 7 mg
  • Fiber: 15.9 g
  • Protein: 9.1 g
  • Cholesterol: 0
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast - perfect for cold mornings.
Ingredients
  • 2 cups cooked barley (I used Bob's Red Mill whole hull-less barley)
  • 1 tablespoon cinnamon
  • ¼ teaspoon cloves
  • pinch salt (if you didn't salt barley during cooking process)
  • 2 medium apples - diced
  • ¼ cup walnuts - chopped
  • ¼ cup dried cherries
  • ¼ cup pure maple syrup
  • milk to serve - optional
Instructions
  1. Combine all ingredients in a medium sauce pot heated over medium heat.
  2. Stir frequently until warmed through, about 2-3 minutes.
  3. Pour into four bowls and serve with milk if desired.
Notes
Cooking for one? Cut the recipe down and warm in the microwave to save on dishes.

Comments

  1. says

    I’ve never had barley this way before. Recently saw a risotto recipe using barley. Love how creative people get with ingredients! Very nice :-)

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