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.
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.
Nutritional values are based on one of four servings.