Frances Largeman-Roth, RDN, bestselling author and nutrition expert
As a parent and professional, I’m always looking for easy, yet flavorful and delicious recipes that can be prepped ahead of time and taken on-the-go. With the warmer weather and longer daylight, it’s all the more important to be satisfied so I can seize the day.
Enter one of my go-to breakfasts bowls. Both the barley and pear are high in fiber (this recipe has 17g per serving!), to keep you feeling full until lunch.
Instead of making the individual servings, you could use the whole batch of barley at once and top it with the sliced pears and walnuts to bring to a picnic or other summertime gathering. Bosc and Red and Green Anjou, so called “winter pears” are in season at the moment, and only ripen evenly to sweet, juiciness after a good long rest in cold storage. As they don’t ripen well on the tree, they’ve been chilling since late last fall and are now perfectly ripe for adding to your favorite spring and summer recipes!
Sweet Breakfast Barley Bowl with Pear and Walnuts
Makes 6 servings
2 cups uncooked hulled (or pearled) barley, rinsed
pinch of salt
2 tablespoons unsweetened almond milk or any type of milk
¼ teaspoon ground cinnamon
1 teaspoon honey
1/8 teaspoon vanilla extract
1 tablespoon golden raisins
1 USA pear, sliced
1 tablespoon chopped walnuts
1. Cook the barley: In a large saucepan, combine the barley with the salt and 5 cups of water and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 40 minutes, until tender but still chewy. Drain off any excess water.
2. Once the barley is cooked, you may use it immediately or let it cool and transfer it to a large airtight container. It will keep in the refrigerator for up to one week.
3. When you’re ready for your breakfast bowl, place 1 cup of the cooked barley in a microwave-safe bowl. Whisk the milk, cinnamon, honey, vanilla and raisins together in a small bowl and then pour over the barley. Microwave for 40 seconds. Arrange the pear slices and walnuts on top and enjoy.
Fat: 0.29g (sat 0.03g, moo 0.03g, poly 0.1g)
This recipe for Sweet Breakfast Barley with Pear and Walnuts is from my cookbook, Eating in Color.