Mixed Grain Breakfast Pudding
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Mixed Grain Breakfast Pudding calories by ingredient
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 raisins
2 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
Directions
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.