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…
One year ago:
Two years ago:
Dark and Stormy Cocktails
Baked Rolled Barley with Figs, Berries, and Cardamom
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 9×12″ 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.