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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 297 |
| pro | 7 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 61 g |
| fibre | 7 g |
| chol | 6 mg |
| sodium | 221 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 20% |
| vit A | 9% |
| vit C | 3% |
| folate | 13% |
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3/4 cup (175 mL) pot barley
3/4 cup (175 mL) large-flake rolled oats
3/4 cup (175 mL) bulgur
1/2 cup (125 mL) slivered dried apricots
1/2 cup (125 mL) dried cranberries or raisins
2 tbsp (25 mL) flaxseeds
2 tbsp (25 mL) packed brown sugar
1 tbsp (15 mL) butter
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cinnamon
Preparation:
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
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Tip: To microwave instead of bake the pudding, use 12-cup (3 L) microwaveable casserole dish and microwave at high for about 17 minutes.
Source
Canadian Living Magazine: March 2005
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