Mixed Grain Breakfast Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 cup (175 mL) pot barley 3/4 cup (175 mL) large-flake rolled oats 3/4 cup (175 mL) bulgur 1/2 cup (125 mL) slivered dried apricots 1/2 cup (125 mL) dried cranberries or raisins2 tbsp (25 mL) flaxseeds 2 tbsp (25 mL) packed brown sugar 1 tbsp (15 mL) butter 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) cinnamon
In 8-inch (2 L) square glass baking dish, whisk together water, barley, rolled oats, bulgur, apricots, cranberries, flaxseeds, brown sugar, butter, salt and cinnamon.
Cover and bake in 350°F (180°C) oven until grains are tender and water is absorbed, about 1-1/2 hours. Cut into squares and serve warm. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days. Or wrap individual portions in plastic wrap and freeze in resealable plastic bag for up to 2 weeks.)
Number of Servings: 8
Recipe submitted by SparkPeople user MMOCHAN.
Cover and bake in 350°F (180°C) oven until grains are tender and water is absorbed, about 1-1/2 hours. Cut into squares and serve warm. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days. Or wrap individual portions in plastic wrap and freeze in resealable plastic bag for up to 2 weeks.)
Number of Servings: 8
Recipe submitted by SparkPeople user MMOCHAN.
Nutritional Info Amount Per Serving
- Calories: 233.2
- Total Fat: 3.8 g
- Cholesterol: 3.8 mg
- Sodium: 169.2 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 9.8 g
- Protein: 6.9 g
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