Hearty Barley & Oatmeal Breakfast Bowl with Dates and Raspberries

1. Cook Barley

Start by combining 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 low, cover the saucepan, and let it simmer for about 30 minutes. This simmering process allows the barley to absorb the water and soften, which is essential for achieving a tender texture. You’ll know it’s ready when most of the water is absorbed and the barley is tender to the bite.

2. Add Oats

After the barley is tender, add the old-fashioned rolled oats and 2 more cups of water to the saucepan. Increase the heat to bring the mixture back to a boil. Once it’s boiling, reduce the heat again to low, cover, and let it simmer for another 20 minutes. During this time, the oats will become creamy, and the barley will fully tenderize, creating a thick, hearty mixture. Stir occasionally to ensure even cooking and prevent sticking.

3. Finish Cooking

Once the barley and oats are cooked, remove the saucepan from the heat and stir in the half-cup of whole milk. This addition of milk off the heat will make the mixture even creamier and ready for serving.

4. Serve

Spoon the barley and oats mixture into four shallow bowls. Top each bowl with the diced dates, fresh raspberries, and chopped toasted hazelnuts. Finally, drizzle some pure maple syrup over the top and add a splash of extra milk if desired. Serve the breakfast bowls hot and enjoy a wholesome, satisfying start to your day.