Barley Breakfast Delight is a nice change of pace in the hot cereal arena, made with honey, pear nectar, cinnamon, and dried cranberries.
I usually do not like hot cereals, since I don't like their texture. I was forced to eat hot oatmeal quite often as a child. No matter how much sugar and cream you put on it, it's still mushy oatmeal! Barley is different. I love the texture of pearl barley. It is mild enough, with a slight nutty flavor, to go with just about anything.
You can use orange juice, pineapple juice, or any type of fruit juice in place of the pear nectar in this easy recipe. Or use golden raisins or currants instead of the dried cranberries. Try chopped pecans or cashews in place of the walnuts. This recipe is versatile!
Even better, you can make this recipe ahead of time, store it in the fridge, then make some hot cereal for yourself in minutes for the best breakfast! Just follow the directions in the recipe.
- 3/4 cup pearl barley
- 2 cups water
- 2 cups pear nectar
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- Pinch salt
- 1/2 cup dried cranberries
- 1 tablespoon lemon juice
- 1 cup chopped toasted walnuts
Rinse the barley well in a strainer or colander and place in large saucepan with water, pear nectar, brown sugar, honey, cinnamon, and salt. Bring to a simmer over medium-high heat.
Reduce the heat to low, cover, and simmer for 40 minutes until barley is almost tender. Add cranberries and lemon juice and simmer for another 10-25 minutes until mixture is thick and barley is tender. Stir in walnuts and serve immediately.
This can be made and stored in the refrigerator up to 3 days. Each morning, for one serving, combine 1 cup of this mixture with a few tablespoons of milk or light cream. Microwave on 50% power for a minute or two until hot, then enjoy.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||6 g|