Mixed Grain Breakfast Pudding

Mixed Grain Breakfast Pudding 150 Author: Canadian Living Credits: Mixed Grain Breakfast Pudding 150

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.

  • Portion size 6 servings

Ingredients

  • 3/4 cups pot barley
  • 3/4 cups large-flake rolled oats
  • 3/4 cups bulgur
  • 1/2 cup slivered dried apricot
  • 1/2 cup dried cranberry
  • 1/2 cup raisin
  • 2 tablespoons flax seed
  • 2 tablespoons packed brown sugar
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Method

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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 221 mg
  • Protein 7 g
  • Calories 297.0
  • Total fat 4 g
  • Cholesterol 6 mg
  • Saturated fat 2 g
  • Total carbohydrate 61 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mixed Grain Breakfast Pudding