Maple Pecan Breakfast Barley Bowl with Fresh Fruit
10min
20min
4
320
Chef's Note
For a time-saving tip, cook the barley the night before and reheat with a splash of milk in the morning. You can also use quick-cooking barley which takes only about 10 minutes to prepare, though the texture won't be quite as chewy.
Tags
Ingredients
1 cup pearl barley
3 cups water
1/4 teaspoon salt
3 tablespoons maple syrup
1/2 cup pecans
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups mixed berries (strawberries, blueberries, raspberries)
1 large banana
1 cup Greek yogurt
Instructions
- 1
Rinse 1 cup of pearl barley under cold water until water runs clear.
- 2
In a medium saucepan, combine the rinsed barley with 3 cups of water and 1/4 teaspoon salt. Bring to a boil over medium-high heat.
- 3
Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until barley is tender but still chewy.
- 4
While the barley cooks, roughly chop 1/2 cup of pecans and slice the banana.
- 5
In a small skillet over medium heat, toast the chopped pecans for 3-4 minutes until fragrant, stirring frequently to prevent burning.
- 6
When the barley is cooked, drain any excess water and return to the pot.
- 7
Stir in 2 tablespoons of maple syrup, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract into the hot barley.
- 8
Divide the barley mixture among 4 serving bowls.
- 9
Top each bowl with 1/4 cup Greek yogurt, 1/2 cup mixed berries, 1/4 of the sliced banana, and a sprinkle of toasted pecans.
- 10
Drizzle each bowl with the remaining 1 tablespoon of maple syrup divided equally among servings.
- 11
Serve immediately while still warm.
Nutrition Information (per serving)
320
9g
52g
12g
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