Tested till perfect Mixed Grain Breakfast Pudding
Mixed Grain Breakfast Pudding
Photography by Matthew Kimura

Mixed Grain Breakfast Pudding

You can enjoy this right away or bake it on the weekend to freeze and reheat during the week. Milk or yogurt top it off nicely.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2005

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 3/4 cup 3/4cuppot barley
  • 3/4 cup 3/4cuplarge-flake rolled oats
  • 3/4 cup 3/4cupbulgur
  • 1/2 cup 1/2cupslivered dried apricotdried apricots
  • 1/2 cup 1/2cupdried cranberrydried cranberries or raisins
  • 2 tbsp 2tbspflax seedflax seeds
  • 2 tbsp 2tbsppacked brown sugar
  • 1 tbsp 1tbspbutter
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspcinnamon
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In 8-inch (2 L) square glass baking dish, whisk together 5 cups (1.25 L) water, barley, rolled oats, bulgur, apricots, cranberries, flaxseeds, brown sugar, butter, salt and cinnamon.

Cover and bake in 350°F (180°C) oven until grains are tender and water is absorbed, about 1-1/2 hours. Cut into squares and serve warm. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days. Or wrap individual portions in plastic wrap and freeze in resealable plastic bag for up to 2 weeks.)

Additional information :

Tip: To microwave instead of bake the pudding, use 12-cup (3 L) microwaveable casserole dish and microwave at high for about 17 minutes.

Nutritional Information Per serving: about

cal 297 pro 7g total fat 4g sat. fat 2g
carb 61g fibre 7g chol 6mg sodium 221mg

% RDI:

calcium 3 iron 20 vit A 9 vit C 3
folate 13
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