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Hot Moist Breakfast Cookie in a Bowl

This recipe was shared from a customer in Arizona. Thank you!

1 c white whole wheat
1 c barley
1 c steel cut oats
1 pinch salt


Rinse white whole wheat and barley. Cover by 2 fingers deep of filtered water. Bring to boil, turn down to med and cook for 30 min.

Then Add oats and salt. Cook 15 min, stir, and check that there is still some water in the pan - you're going for mostly separate dry cooked grains, not a soupy creamy mush like we usually think of for quick oats. You want just about 1-2" of water left down at the bottom of the pan. Continue cooking for 15 more minute until all water is absorbed.

Portion out and serve each bowl hot with 1 T Smart Balance spread or butter, handful of dried cranberries, handful of almond slivers, pecans or walnuts (or all 3!) and some honey or brown sugar. Fabulous way to start the day!

Leftovers can just be put into a storage container and will last a week refrigerated. To serve, just portion into a bowl, add 1T water and heat in microwave for 1-2 min until steaming, add toppings and serve.

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