Barley & Apple Breakfast Bake

This recipe satisfies two recent Myplate2yours promises.  First, with Benefits of Breakfast, I promised more breakfast ideas.  This is a great option because it includes all three recommended breakfast food groups in one dish-whole grain, lean protein/dairy, and fruit.  Next, I promised with Beef & Barley Vegetable Soup to share more barley recipes for you to incorporate this healthful grain into your diet.

I was so excited about this new recipe that I started early one school morning to make it for the kids.  Well, I preheated the oven, mixed all the ingredients, poured it into the pan, and set my timer.  Of course, I left the kitchen to start on my to-do list for the day.  When my timer went off 30 minutes later, I realized I didn’t smell anything baking.  I ran to the kitchen to discover that I had forgotten to put it in the oven!!  Oops!!  By then, it was too late to have it ready for breakfast.  It all worked out ok because my kids did enjoy it as an afternoon snack and it even reheated well the next morning in the microwave and was enjoyed topped with Greek yogurt for breakfast.

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Myplate2yours proudly introduces:  Barley & Apple Breakfast Bake (please remember to put it in the oven!)

2 cups quick barley, uncooked (I found a Quaker Oats brand at Jewel Food Stores )

2 cups skim milk

1 banana, mashed

1 large apple, diced (I did not peel the apple, but peeling is fine)

2 eggs. slightly beaten

1/4 cup honey

1/2 cup yellow raisins

1/2 teaspoon nutmeg

1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees.  Mix barley and milk in a large bowl.  Prep apples and banana and add to bowl.  Stir in eggs, honey, raisins, nutmeg and cinnamon.  Pour mixture into a lightly greased 9×13 baking dish (I sprayed it with Pam).  Place in the oven for 30 minutes.  Enjoy warm with yogurt.  Yum!!

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4 responses

  1. I’ve got a huge Costco bag of farro….I’m thinking about how to adapt this yummy sounding recipe to use it instead. I’d definitely precook the farro but then add less milk?

  2. I’m trying to cut down on sweets, so I’m curious: have you ever tried making this without the honey? Wonder if the yellow raisins would provide enough sweetness here.

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