60 minutes
A nourishing breakfast medley featuring pearled barley, rolled oats, dried dates, fresh raspberries, and toasted hazelnuts, drizzled with pure maple syrup.
Pearled Barley
cups
teaspoons
Old-fashioned Rolled Oats
cups
cups
Dried Dates, medium-diced
cups
Fresh Raspberries
0 oz
Toasted hazelnuts, chopped
cups
to taste
1. Cook the Barley
Combine the pearled barley, kosher salt, and 2 cups of water in a medium saucepan. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to a simmer and let it cook for about 30 minutes.
2. Add Oats and Continue Cooking
After the barley has simmered for 30 minutes and is tender, add the old-fashioned rolled oats and 2 more cups of water to the same saucepan. Bring everything to a boil again, then reduce the heat and let it simmer for another 20 minutes.
3. Finish with Milk
Once the oats and barley have cooked and the mixture is creamy and tender, remove the saucepan from the heat. Stir in 0.5 cup of whole milk to give the medley a creamy finish.
4. Serve with Toppings
Divide the barley and oats mixture evenly among four shallow bowls. Top each serving with medium-diced dried dates, fresh raspberries, and chopped toasted hazelnuts. Drizzle pure maple syrup over each bowl and pour additional milk to taste. Serve hot.
Swap out the dates for diced mango or pineapple, and use coconut milk as the liquid. Top with toasted coconut flakes and a squeeze of lime for a tropical-flavored breakfast.
Use a mix of fresh berries — strawberries, blueberries, blackberries — instead of just raspberries. Sweeten with a drizzle of honey or maple syrup and add a dollop of Greek yogurt for extra creaminess.
Simulate the flavors of banana bread by adding mashed bananas into the cooked grains, along with a hint of vanilla extract. Top with toasted walnuts or almonds and a sprinkle of cinnamon.
Replace raspberries with diced apples and pears. Cook the grains in apple cider instead of water, and add a touch of vanilla extract. Sprinkle with pecans and a dash of pumpkin spice for a fall-inspired dish.
Incorporate cocoa powder into the grain mix and use dried cherries for sweetness. Top with dark chocolate shavings and a sprinkle of chia seeds for a decadent yet healthy start to the day.
Use organic, farmer's market raspberries and Medjool dates for better flavor and texture.
Add raspberries last to maintain their freshness and structure.
Cook barley and oats in a good-quality stock instead of water to add savory complexity.
Lightly toast barley and oats in a dry pan to enhance their nutty flavor.
Infuse the grains with spices like cinnamon, cardamom, or vanilla during cooking.
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