Recette

Barley breakfast casserole

Time required: 45 minutes
Yield : 8 servings Prep Time: 15 minutes
Level : Easy Cook Time: 30 minutes
   

INGREDIENTS

  • 1 L (4 cups) cooked pot barley
  • 3 eggs, beaten
  • 125 mL (½ cup) milk
  • 60 mL (¼ cup) maple syrup
  • 30 mL (2 tbsp.) ground flaxseed
  • 5 mL (1 tsp.) almond extract
  • 250 mL (1 cup) raspberries
  • 250 mL (1 cup) blueberries
  • 60 mL (¼ cup) each of sliced almonds and pecan pieces To taste, vanilla Greek yogurt

PREPARATION

  1. Preheat oven to 180°C (350°F).
  2. Mix together the barley, eggs, milk, maple syrup, flaxseed, and almond extract in a large bowl. Add raspberries and combine gently.
  3. Pour mixture into a 34 cm x 23 cm (13 in. x 9 in.) greased baking dish. Top with blueberries, almonds, and pecans.
  4. Bake about 30 minutes.
  5. To serve, garnish with a spoonful of Greek yogurt.

Chef's secret: For practical individual servings, divide the mixture into small greased ramekins before baking them in the oven.