A nourishing breakfast recipe and a twist on baked oatmeal made with rolled barley flakes, fresh figs, summer berries, maple syrup, and a kiss of cardamom. Serve warm with a dollop of yogurt and a drizzle of maple syrup. Use oats for a gluten-free option.
Heidi Swanson's baked oatmeal has been one of those viral recipes that spread around blogs like kale chips and cauliflower-crusted pizza. It hails from her latest book Super Natural Every Day and combines rolled oats with bananas, berries, milk, egg, and maple syrup, layered and baked into an easy, nourishing breakfast. It's nothing short of genius, so it's no wonder it's been written up by the likes of Epicurious, Food52, Sprouted Kitchen, Lottie + Doof, and Orangette, among many others.
The version that showed up in my inbox recently (thanks to Huckle & Goose's lovingly curated seasonal meal plans) broke away from the rest. Sini of My Blue & White Kitchen made hers in a skillet. With rye flakes. And blackcurrants. She ditched the bananas and coconut oil and added in butter and cardamom, and she served scoops of the baked grains with plain yogurt and maple syrup. I pretty much dropped everything and ran to the kitchen to make it.
Huckle & Goose contacted me a few months ago asking whether they could include some of my recipes in their plans, and my answer was a resounding Yes. The way the service works is that sisters-in-law Anca and Christine choose a set of unique recipes from many of my favorite food blogs every week that feature peak-of-season produce and plenty of vegetarian, vegan, and gluten-free recipes. The idea is to cut down on time spent searching for recipes and find delicious things to cook right now. Their taste is impeccable, their site clean and easy to use, and (my favorite part) they actually compensate us bloggers for our work.
I would love to see Huckle & Goose succeed, which is why we're offering you dear readers 50% off any monthly meal plan for a year with the code INSTAPOTLUCK (valid today only). You can sign up here.
Back to breakfast: I had purchased some barley flakes several months ago for who knows what, and I'd been wondering what to do with them. I made Sini's version, trading barley for the rye, buttermilk for the milk, and tayberries and nectarines for the blackcurrants. It was a success, beautiful as well as tasty, and so nourishing.
Huckle & Goose asked us to make a recipe from their collection and write about it today, and this one seemed like the perfect one to share. You can see what other bloggers are saying about Huckle & Goose on Instagram with the hashtag #HGInstaPotluck.
I've been making this breakfast bake with figs and the last of the summer berries. The barley drinks up a lot of liquid, so I upped the amount of milk, though next time I'll try it with buttermilk again. It takes on a pleasant chew when cooked that oats don't, and it keeps me full for hours, which few breakfasts do. The figs and berries bake into gooey pockets, and the pecans on top get coated in butter and cardamom sugar and take on a candied nut kind of situation that will have you picking them off the top when you think no one's looking.
On a brisk Fall morning, this is exactly what I want to eat, warm from the oven, topped with Greek yogurt and maple syrup.
Though I must say I'm eying Huckle & Goose's Delicata Squash, Roasted Garlic, and Parmesan Mash topped with a poached egg from this week's collection...
More Breakfast Recipes:
- Gluten-Free Chai-Spiced Pear Skillet Cake
- Skillet Custard Cornbread with Berries and Honey
- Baked Pancake with Pear and Cardamom
- Sweet Potato Breakfast Bowl with Eggs & Greens (vegan option)
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this baked rolled barley recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Baked Rolled Barley with Figs, Berries, and CardamomPrint Recipe Pin Recipe
- 1/2 cup pecans, toasted, cooled, and broken into quarters (2 ounces / 55 grams)
- 3 tablespoons unsalted butter (or coconut oil) (1.5 ounces / 40 grams)
- 1 cup rolled barley flakes (or oat, rye, wheat, or triticale) (3.5 ounces / 100 grams)
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups whole milk (12 ounces / 350 mL)
- 3 tablespoons maple syrup, plus more for serving (2 ounces / 55 grams)
- 1 large egg
- 1 cup quartered fresh figs (5 ounces / 140 grams)
- 3/4 cup summer berries (I used raspberries and blackberries) (4 ounces / 110 grams)
- 1 tablespoon sugar mixed with 1/8 teaspoon cardamom, for sprinkling
- plain yogurt, for serving (I like whole milk Greek)
- Position a rack in the center of the oven and preheat to 375ºF.
- Melt the butter in an 8" round skillet. Swirl to coat the sides, then pour into a small bowl and set aside.
- In another small bowl, stir together the barley flakes with the cardamom, baking powder, and salt.
- In a 2-cup measure or the equivalent, whisk together the milk, egg, and maple syrup to combine.
- In the buttery skillet, spread half of the barley mixture in the bottom of the pan. Lay half the figs and berries on top, and sprinkle with half of the pecans. Cover with the remaining barley mixture. Slowly pour the milk mixture over the barley, and place the remaining figs and berries on top. Sprinkle with the remaining pecans, drizzle the melted butter over the top, and sprinkle with the cardamom sugar.
- Carefully transfer the skillet to the oven; it will be quite full and liquidy, but don't worry; the barley flakes absorb a lot of moisture. Bake until puffed and set, 30-40 minutes. Let settle for a few minutes, then scoop out into bowls and serve with yogurt and maple syrup.
- Extras keep well, airtight and refrigerated, for up to 4 days. Reheat before serving.
Baked Rolled Barley with Figs, Berries, and Cardamom
As seen on Huckle & Goose, Adapted from My Blue & White Kitchen, who adapted it from Yossi Arefi (on A Cup of Jo), who adapted it from Super Natural Every Day, by Heidi Swanson
This is a versatile recipe that can be made with a number of different rolled grains (oat, rye, wheat, or triticale), fruits (pears, stone fruit, bananas, or other berries), spices (ginger, cinnamon, or nutmeg), nuts (sliced almonds, pistachios, walnuts), and milks (coconut, almond, or buttermilk). If gluten is a concern for you or your guests, use certified gluten-free oats in place of the barley flakes. To make this vegan, you can probably trade the butter for coconut oil, the milk for plant milk, and swap the egg for 1 tablespoon ground flax or chia seed mixed with 1/4 cup extra plant milk. To serve a crowd, double the recipe and make it in a 10" skillet or a 9x12" baking dish.
Makes 4 servings
1/2 cup (2 ounces / 55 grams) pecans, toasted, cooled, and broken into quarters
3 tablespoons (1.5 ounces / 40 grams) unsalted butter (or coconut oil)
1 cup (3.5 ounces / 100 grams) rolled barley flakes (or oat, rye, wheat, or triticale)
1/2 teaspoon ground cardamom
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (12 ounces / 350 mL) whole milk
3 tablespoons (2 ounces / 55 grams) maple syrup, plus more for serving
1 large egg
1 cup (5 ounces / 140 grams) quartered fresh figs
3/4 cup (4 ounces / 110 grams) summer berries (I used raspberries and blackberries)
1 tablespoon sugar mixed with 1/8 teaspoon cardamom, for sprinkling
plain yogurt, for serving (I like whole milk Greek)
Position a rack in the center of the oven and preheat to 375ºF.
Melt the butter in an 8" round skillet. Swirl to coat the sides, then pour into a small bowl and set aside.
In another small bowl, stir together the barley flakes with the cardamom, baking powder, and salt.
In a 2-cup measure or the equivalent, whisk together the milk, egg, and maple syrup to combine.
In the buttery skillet, spread half of the barley mixture in the bottom of the pan. Lay half the figs and berries on top, and sprinkle with half of the pecans. Cover with the remaining barley mixture. Slowly pour the milk mixture over the barley, and place the remaining figs and berries on top. Sprinkle with the remaining pecans, drizzle the melted butter over the top, and sprinkle with the cardamom sugar.
Carefully transfer the skillet to the oven; it will be quite full and liquidy, but don't worry; the barley flakes absorb a lot of moisture. Bake until puffed and set, 30-40 minutes. Let settle for a few minutes, then scoop out into bowls and serve with yogurt and maple syrup.
Extras keep well, airtight and refrigerated, for up to 4 days. Reheat before serving.
Liz @ Floating Kitchen says
What a beautiful looking breakfast! Love your photos....as always :-). I'm off to check out Huckle & Goose right now....
Thank you so much Liz!!
Laura @ Blogging Over Thyme says
This is so, so stunning! I've never had barley for breakfast before, but you can bet that will change soon.
Thanks, Laura! Neither had I!
This is so beautiful; everything about it looks delicious and cosy. This is the sort of recipe that makes me glad when autumn rolls around.
I couldn't agree more! I keep hoping for overcast days when I wake up in the mornings just so I can have an excuse to turn on the oven. :)
Kelli @ The Corner Kitchen says
It's time to trade my oats for barley and expand my breakfast horizons. Simply stunning photos!!
Thanks you Kelli! I was surprised by how different the two are in texture and now I'm hooked. :)
Sini | My Blue and White Kitchen says
I love your twist on this all-time favorite; it's such a great recipe to adapt according to one's liking and the season. These pics are amazing as always...your action shots are pure magic! And I couldn't agree more on what you said about Huckle & Goose. They are amazing!
Thanks you so much Sini! I've got another pan in the oven as I type (trying it with coconut milk) and it's smelling so delicious. Thank you so much for posting your version or I might never have tried it. :)
Megan Voigt says
It's amazing how you can make something so simple look so beautiful, cozy, and inviting! Awesome job. I'm really not much of a breakfast person - I'd rather have a sandwich - but I might have to try this on my weekend.
What a sweet thing to say - thank you Megan. I tend not to like overly sweet breakfasts, but this one doesn't overdo it. (Although now I'm dreaming of a savory version of this made with mushrooms, caramelized onions, cheese, and herbs, mwahahaha!)
jaime // the briny says
this sounds (and looks!) unspeakably good. butter, baked grains, succulent figs... ! I think I know what my saturday morning is going to smell like now.
Thank you Jaime! I've got another pan of this in the oven as I type and the scent is quite tantalizing - highly recommended. :)
Katrina @ Warm Vanilla Sugar says
So much colour in this recipe. Looks lovely!
Nik Sharma says
I love every photograph in this post, Alanna! Sini's dish looks wonderful, figs and berries are the best thing to wake up to and that baked fragrance.
Thank you so much Nik!!
Your action shots just kill me, ma'am (uh, in a figurative/good way). I kept scrolling and going, "Ah, another! And ANOTHER!"
This recipe sounds incredible too. So nutty, so fruity, so nourishing. Everything about it is pure love!
Aw, thank you lady!! I feel the same way about your beautiful photos and genius food combinations.
This looks absolutely beautiful and delicious. I love how simple it it, as well. It makes breakfast seem so decadent but also isn't a burden. I just love your site, it's always so inspiring!
You've summed it up perfectly! Thank you so much for the kind words!
Denise | TLT says
Not only do I want to make this dish more than ever, but your pictures are so stunning it's not even normal. Wow, that action shot is simply perfect.
Aw! Thank you Denise - that is high praise. :)
Alana | Fix Feast Flair says
I am such a breakfast person and yet I've never had barley for breakfast. Definitely gonna go run and pick some up and then make this!! These shots are STUNNING and I've never seen baked oatmeal/barley/etc. look so good.
Yeah, it was surprisingly good! I hope you'll love it, too. Thank you so much for the sweet note, Alana! :)
Alanna! I think you're reading my mind ;) I've been craving flavours like these lately and your dish looks amazingly beautiful. I'm going to make this with your suggestions to adapt to gluten free. So lovely!
I guess great minds think alike, and so do ours ;). I hope you love this! I made it with GF oats the other day and it worked beautifully.
fut coins says
Alanna! I believe you are reading through my personal thoughts; )#) I have been wanting flavors such as these types of recently as well as your meal appears incredibly stunning. I will get this to together with your recommendations in order to adjust to gluten free of charge. Therefore beautiful!
Alanna, I am in love with these photos, the light, styling and oh the food!! So so beautiful I'm speechless! :-)
Aw, thank you Lili!
+ 1...to EVERY single, merited, gushing comment...the entire 'vibe' is present...the stop-action shot and hue tone/clarity are stupefyingly
beautiful and 'drawing' to the observer. In sum...I just want to put down the Noël decorating frenzy to go make and partake of this dish...Question...do you imagine buckwheat/sarrasin flakes could be used here?...It's all I have in the pantry. Say yes!!
Buckwheat flakes?! I'm jealous, that sounds amazing and I've never seen them in the US! The recipe is quite versatile so that just could work, adjusting things as necessary. Please let me know if you give it a go, and thanks for all the super sweet words!