Baked Barley
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 263.1
- Total Fat: 10.6 g
- Cholesterol: 119.1 mg
- Sodium: 92.4 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 8.3 g
- Protein: 9.0 g
View full nutritional breakdown of Baked Barley calories by ingredient
Introduction
A variation on baked oatmeal. I hot, hearty, one dish breakfast. A variation on baked oatmeal. I hot, hearty, one dish breakfast.Number of Servings: 12
Ingredients
-
2 TBL Butter
12 dates, snipped
1/2 cup pecans
1 cup pearl barley, uncooked
4 Cups 2% Milk, Divided
1/3 cup pure maple syrup
2 tsp vanilla extract
1 tsp almond extract
2 tsp cinnamon
1/4 tsp nutmeg
6 extra large eggs
Directions
1. Place barley and 2 cups milk in saucepan. Cook over low heat for about an hour until barley is softened and plumped.
2. Place butter in 13 x 9 glass baking dish, microwave to melt. Swirl around dish and up the edges to grease the dish.
3. Place snipped dates and pecans in the bottom of the dish.
4. Scald remaining 2 cups of milk, set aside.
5. In a medium mixing bowl, crack six eggs. Add cinnamon, nutmeg, vanilla, almond extract, and maple syrup. Whisk together. Gradually whisk scalded milk into the mixture. Set aside.
6. When the barley is nearly done, preheat oven to 350 degrees.
7. When the barley is done, spoon evenly over dates and pecans. Gently pour custard mixture over the barley. Garnish with dash of nutmeg if you wish.
8. Bake until knife insert halfway between edge and middle comes out clean. Allow to rest 10 -15 minutes before serving. Can be refrigerated and reheated in the microwave for a warm, hearty, quick breakfast.
Serving Size: 12 squares
Number of Servings: 12
Recipe submitted by SparkPeople user EAM2524.
2. Place butter in 13 x 9 glass baking dish, microwave to melt. Swirl around dish and up the edges to grease the dish.
3. Place snipped dates and pecans in the bottom of the dish.
4. Scald remaining 2 cups of milk, set aside.
5. In a medium mixing bowl, crack six eggs. Add cinnamon, nutmeg, vanilla, almond extract, and maple syrup. Whisk together. Gradually whisk scalded milk into the mixture. Set aside.
6. When the barley is nearly done, preheat oven to 350 degrees.
7. When the barley is done, spoon evenly over dates and pecans. Gently pour custard mixture over the barley. Garnish with dash of nutmeg if you wish.
8. Bake until knife insert halfway between edge and middle comes out clean. Allow to rest 10 -15 minutes before serving. Can be refrigerated and reheated in the microwave for a warm, hearty, quick breakfast.
Serving Size: 12 squares
Number of Servings: 12
Recipe submitted by SparkPeople user EAM2524.