Ina Garten’s Whole-grain Breakfast Bowl is made with pearled barley, rolled oats, whole milk, dried dates, fresh raspberries, chopped toasted hazelnuts, and pure maple syrup. This hearty breakfast bowl recipe creates a delicious, warm breakfast that takes about 50 minutes to prepare and can serve up to 4 people.
This Whole-grain Breakfast Bowl Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 240g (1 cup) pearled barley
- 9g (1½ teaspoons) kosher salt
- 45g (½ cup) old-fashioned rolled oats (such as Bob’s Red Mill)
- 120ml (½ cup) whole milk, plus extra for serving
- 75g (½ cup) medium-diced pitted, dried dates (6 to 8 dates)
- 170g (6 ounces) fresh raspberries
- 50g (⅓ cup) chopped toasted hazelnuts
- Pure maple syrup, for serving
How To Make Whole-grain Breakfast Bowl?
- Cook the barley: Combine the 240g (1 cup) barley, 9g (1½ teaspoons) salt, and 480ml (2 cups) water in a medium saucepan. Bring to a boil, lower the heat, and simmer covered for 30 minutes.
- Add the oats: Add 45g (½ cup) oats and 480ml (2 cups) water to the pan, return to a boil, then lower the heat and simmer covered for 20 minutes, until the barley is tender and the oats are creamy.
- Finish with milk: Off the heat, stir in 120ml (½ cup) whole milk.
- Assemble the bowls: Spoon the barley and oats into four shallow bowls.
- Add toppings: Sprinkle each bowl with 75g (½ cup) dates, 170g (6 ounces) raspberries, and 50g (⅓ cup) chopped toasted hazelnuts.
- Serve with syrup and milk: Drizzle with pure maple syrup and pour on extra milk. Serve hot.
Recipe Tips:
- Rinse the barley well before cooking: This removes excess starch and helps the grains cook evenly.
- Use old-fashioned oats, not quick oats: Old-fashioned oats provide a creamier texture, while quick oats can turn mushy.
- Simmer the barley and oats covered: Keeping the lid on helps retain moisture and ensures even cooking.
- Toast the hazelnuts: Toasting hazelnuts enhances their flavor and adds extra crunch to the dish.
- Add milk off the heat: Stirring in milk after cooking keeps the dish creamy without curdling the milk.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Whole-grain Breakfast Bowl cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Put the leftovers in a small saucepan over medium heat. Add a splash of milk and stir occasionally for about 5 minutes until heated through and creamy.
Nutrition Facts
Serving Size: 1 bowl (1 of 4 servings)
- Calories: 447
- Total Fat: 10.95g
- Saturated Fat: 1.57g
- Cholesterol: 3mg
- Sodium: 19.4mg
- Potassium: 545mg
- Total Carbohydrate: 78.91g
- Dietary Fiber: 16.71g
- Sugars: 21.43g
- Protein: 11.55g
Try More Ina Garten Recipe:
- Ina Garten Smashed Eggs On Toast
- Ina Garten Avocado & Fried Egg Tartines
- Ina Garten Maple Scones
- Ina Garten Granola Bars
- Ina Garten Buttermilk Pancakes
Ina Garten Whole-grain Breakfast Bowl
Description
Ina Garten’s Whole-grain Breakfast Bowl is made with pearled barley, rolled oats, whole milk, dried dates, fresh raspberries, chopped toasted hazelnuts, and pure maple syrup. This hearty breakfast bowl recipe creates a delicious, warm breakfast that takes about 50 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the barley: Combine the 240g (1 cup) barley, 9g (1½ teaspoons) salt, and 480ml (2 cups) water in a medium saucepan. Bring to a boil, lower the heat, and simmer covered for 30 minutes.
- Add the oats: Add 45g (½ cup) oats and 480ml (2 cups) water to the pan, return to a boil, then lower the heat and simmer covered for 20 minutes, until the barley is tender and the oats are creamy.
- Finish with milk: Off the heat, stir in 120ml (½ cup) whole milk.
- Assemble the bowls: Spoon the barley and oats into four shallow bowls.
- Add toppings: Sprinkle each bowl with 75g (½ cup) dates, 170g (6 ounces) raspberries, and 50g (⅓ cup) chopped toasted hazelnuts.
- Serve with syrup and milk: Drizzle with pure maple syrup and pour on extra milk. Serve hot.
Notes
- Rinse the barley well before cooking: This removes excess starch and helps the grains cook evenly.
- Use old-fashioned oats, not quick oats: Old-fashioned oats provide a creamier texture, while quick oats can turn mushy.
- Simmer the barley and oats covered: Keeping the lid on helps retain moisture and ensures even cooking.
- Toast the hazelnuts: Toasting hazelnuts enhances their flavor and adds extra crunch to the dish.
- Add milk off the heat: Stirring in milk after cooking keeps the dish creamy without curdling the milk.
Ina Garten Whole-grain Breakfast Bowl