Ina Garten Whole-grain Breakfast Bowl

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?

1. 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.
2. 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.
3. Finish with milk: Off the heat, stir in 120ml (½ cup) whole milk.
4. Assemble the bowls: Spoon the barley and oats into four shallow bowls.
5. Add toppings: Sprinkle each bowl with 75g (½ cup) dates, 170g (6 ounces) raspberries, and 50g (⅓ cup) chopped toasted hazelnuts.
6. 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