Mixed Grain Breakfast Pudding

Mixed Grain Breakfast Pudding 150 Image by: Mixed Grain Breakfast Pudding 150 Author: Canadian Living

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
  • Credits : Canadian Living Magazine: March 2005

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 seeds
  • 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

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