Brown Sugar Cinnamon Nut Breakfast Barley

Brown Sugar Cinnamon Nut Breakfast Barley
What in the world am I going to do with

I’m standing in my pantry, staring at the bag of barley I’m holding in one hand while secretly hoping that my fairy godmother will magically appear with a book full of recipes.

Do you ever go to the grocery store and buy something on impulse because you heard it’s healthy and want to give it a try? It’s like the label of the product has magical properties that cause your eyes to rivet towards it as you scan the aisles and hypnotize you into thinking that with Pinterest, anything is possible.

But my expedition on Pinterest failed to find anything that would satisfy my stomach’s hankering for breakfast food. So I figured, oh, what the heck. I haven’t experimented in a while. People eat oatmeal for breakfast, so why not barley?

Barley provides fiber that is great for intestinal health, especially for feeding the good bacteria in your gut that you really want to have. It’s a good source of vitamins and minerals like niacin and magnesium, can help with cholesterol, and according to a study by the Agricultural Research Service at the Diet and Human Performance Lab in Beltsville, MD, may be more effective than oats in reducing glucose and insulin responses. I could go on, but if you’re really that interested, why not Google it?

This creation is delicious and filling. Barley has a much chewier texture than oats, and I think it’s more fun to eat. This recipe makes anywhere between 4-6 servings. I’m guesstimating because I was a little overzealous when I “taste-tested” it and honestly have no idea. It’s really filling though. This tastes great on it’s own, or I like to heat it up, stir in a spoonful of peanut butter as it melts, and top it with sliced bananas.

Brown Sugar Cinnamon Nut Breakfast Barley

  • 1 cup barley, uncooked
  • ¼ cup sliced almonds
  • ¼ cup crushed pecans
  • ½ cup oatmeal
  • 2 Tbsp chia seeds
  • ¼ cup coconut oil
  • ¼ cup brown sugar
  • 2 tsp ground cinnamon
  • 1 Tbsp peanut butter
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  1. Cook barley according to package directions. Then spread drained barley in greased jellyroll pan to cool.
  2. Add almonds, pecans, oatmeal, and chia seeds to barley and stir 1
  3. In small saucepan, melt coconut oil, brown sugar, cinnamon, salt, and peanut butter over medium heat. Once melted, take it off heat and add vanilla. Pour over barley mixture, stirring well until barley is evenly coated.
  4. Cook in oven at 350F for 20 minutes. This will help to toast the nuts and allow the flavor to soak in. Eat then, or store it in your fridge for another time!photo 2

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