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Under 30 Minutes

Sweet Breakfast Bowl

This hearty breakfast bowl is a dream to wake up to. Barley takes longer than oatmeal to cook (about an hour and a half), so make a big batch on Sunday for quick reheating during the week.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2015

Ingredients

  • 2 cups Cooked Hulled Barley, such as Hayden Flour Mills Purple-and-Bronze
  • 1 1/2 cups unsweetened almond milk
  • 1 medium sweet potato, peeled and cut into a 1/2-inch dice (2 cups)
  • 1/4 cup pure maple syrup, plus more for serving
  • Coarse salt
  • 1 banana, peeled and thinly sliced
  • 1/4 cup hazelnuts, toasted and coarsely chopped

Directions

  1. Bring barley, almond milk, sweet potato, maple syrup, and a pinch of salt to just under a boil in a medium saucepan. Reduce to a simmer and cook, partially covered, stirring occasionally, until sweet potato is tender, 5 to 8 minutes. Divide evenly among bowls, top with banana and nuts, and drizzle with more maple syrup; serve.

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