Mixed Grain Breakfast Pudding
This recipe makes 6 servings
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 |
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.
Ingredients
- 3/4 cup pot barley
- 3/4 cup large-flake rolled oats
- 3/4 cup bulgur
- 1/2 cup slivered dried apricots
- 1/2 cup dried cranberries or raisins
- 2 tbsp flax seeds
- 2 tbsp packed brown sugar
- 1 tbsp butter
- 1/2 tsp salt
- 1/2 tsp 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 :
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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