3tablespoonsmaple syrup, plus more for serving, (2 ounces / 55 grams)
1cupquartered fresh figs, (5 ounces / 140 grams)
3/4cupsummer berries (I used raspberries and blackberries), (4 ounces / 110 grams)
1tablespoonsugar 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.
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.