Sweet Breakfast Barley Bowl with Pear & Walnuts

In Breakfast, Make-ahead, Recipes by Frances Largeman-Roth

Makes 6 servings | Prep Time: 5 mins | Cook Time: 40 mins

Fall is here, and with it come darker, colder mornings. I’ll be honest, I need a little extra motivation to get out of bed sometimes and you probably do too. This fiber-rich (thanks to the barley and pear) recipe makes mornings a bit more gentle because breakfast is already taken care of (granted–you’ll need to cook the barley in advance). What’s cool is that a little prep on the weekend means you’ll have a whole week of breakfasts ready to go! And that can help make any morning sunnier.

By the way, you can remix the cooked barley any way you like. I love topping it with a fried egg, some Parmesan, a little kimchee and a squeeze of sriracha. Delicious!

Ingredients:

  • 2 cups uncooked hulled (or pearled) barley, rinsed
  • pinch of salt

Per serving:

  • 2 tablespoons unsweetened almond milk or milk of choice
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon honey
  • 1/8 teaspoon vanilla extract
  • 1 tablespoon golden raisins
  • 1 small pear, such as Forelle, or 1/4 of a large pear, sliced
  • 1 tablespoon chopped walnuts

Preparation:

  1. Cook the barley: In a large saucepan, combine the barley with the salt and 5 cups of water and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 40 minutes, until tender but still chewy. Drain off any excess water.
  2. Once the barley is cooked, you may use it immediately, or let it cool and transfer it to a large airtight container. It will keep in the refrigerator for up to one week.
  3. When you’re ready for your breakfast bowl, place 1 cup of the cooked barley in a microwave-safe bowl. Whisk the milk, cinnamon, honey, vanilla and raisins together in a small bowl and then pour over the barley. Microwave for 40 seconds. Arrange the pear slices and walnuts on top and enjoy!