60 minutes
A hearty and nourishing breakfast bowl made with pearled barley, old-fashioned rolled oats, dates, raspberries, hazelnuts, and a drizzle of maple syrup.
Pearled Barley
0 oz
teaspoons
Old-fashioned Rolled Oats
0 oz
cups
Pitted Dates, medium-diced
0 oz
Fresh Raspberries
0 oz
Toasted hazelnuts, chopped
0 oz
tablespoons
1. Cook Pearled Barley
Combine pearled barley, kosher salt, and water in a medium saucepan and bring to a boil over medium heat. Reduce the heat to a gentle simmer and cook for about 30 minutes, stirring occasionally.
2. Add Rolled Oats
Add old-fashioned rolled oats and additional water to the saucepan with the barley. Bring the mixture back to a boil, then lower the heat and simmer for an additional 20 minutes.
3. Stir in Whole Milk
Once the oats are perfectly cooked, stir in whole milk and turn off the heat. Allow the grains to gently heat the milk to create a luscious consistency.
4. Assemble the Breakfast Bowls
Divide the cooked grains among four shallow bowls. Top each serving with medium-diced pitted dates, fresh raspberries, and chopped toasted hazelnuts. Drizzle with pure maple syrup and add extra milk if desired.
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