Sweet Breakfast Barley Bowl with Pear and Walnuts

Frances Largeman-Roth, RDN, bestselling author and nutrition expert
www.franceslargemanroth.com; @FrancesLRothRD

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!

A white bowl of barley topped with pears and walnuts on a blue tablecothSweet Breakfast Barley Bowl with Pear and Walnuts

Makes 6 servings

2 cups uncooked hulled (or pearled) barley, rinsed
pinch of salt

Per serving:
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.
Calories: 411
Fat: 0.29g (sat 0.03g, moo 0.03g, poly 0.1g)
Protein: 10g
Carbohydrates: 83g
Fiber: 17g
Cholesterol: 0mg
Sodium: 59mg
Potassium: 593mg
Calcium: 84mg

This recipe for Sweet Breakfast Barley with Pear and Walnuts is from my cookbook, Eating in Color.

Chai-Spiced Baked Oatmeal with Poached Pears

oatmealIngredients
2 cups milk
2 chai tea bags
2 large eggs PLUS 2 egg yolks
⅓ cup packed brown sugar
1 cup heavy whipping cream
⅛ teaspoon salt
1 ¼ cups old-fashioned oats
1 firm ripe USA pear, such as Bosc or Anjou
For garnish
1 ripe USA pear, such as Concorde or Anjou
½ cup fresh berries, such as raspberries or blueberries

Directions
Preheat oven to 325 degrees. Pour the milk into a medium saucepan and warm over medium heat until steaming. Add the teabags, cover, and steep for 5 minutes. In the meantime, combine the eggs and yolks in a small bowl and whisk thoroughly with a fork. Once the tea has infused the milk, remove and discard the teabags. Add the brown sugar to the hot milk and stir to dissolve. Next, add the cold whipping cream, followed by the beaten eggs and the salt, and whisk thoroughly to combine. Set the mixture aside.

Divide the oats evenly between six 6 – 8 ounce ramekins. Peel the firm pear and cut into ½ inch cubes (if your pear is still quite firm, try dicing into even smaller cubes so that it will become soft during baking). Divide the pear cubes between the ramekins. Lastly, pour the custard into the ramekins atop the oats and pear, filling all of the ramekins evenly. Place the ramekins in a baking pan and pour boiling water into the pan so that it comes halfway up the sides. Cover loosely with foil and carefully transfer to the preheated oven.

Bake for 20 minutes, and then check the custards for doneness. This is most easily achieved by pulling back the foil and very gently shaking the pan. If the centers are still jiggly, they need more cooking time. Continue to check every 5 minutes until the centers are just set. Once set, carefully remove the pan from the oven and then remove from the hot water bath individually using tongs or a kitchen towel. Serve the baked oatmeal hot or warm with slices of fresh, ripe pears and a few of your favorite berries.

prep time: 20 minutes
cook time: 30 minutes
yield: 6 servings