Description
Ina Garten’s whole-grain breakfast bowl combines hearty quinoa, fresh berries, and creamy Greek yogurt for a nutritious morning delight. Rich nutrients and delightful textures invite you to savor a luxurious start to your day with this simple yet elegant recipe.
Ingredients
Scale
Main Ingredients:
- 240g (1 cup) pearled barley
- 170g (6 ounces) fresh raspberries
- 75g (½ cup) medium-diced pitted, dried dates
- 45g (½ cup) old-fashioned rolled oats
Dairy and Milk:
- 120 milliliters (½ cup) whole milk, plus extra for serving
Seasonings and Toppings:
- 9g (1½ teaspoons) kosher salt
- 50g (⅓ cup) chopped toasted hazelnuts
- Pure maple syrup, for serving
Instructions
- Prepare the barley foundation by combining barley, 1½ teaspoons (9 grams) salt, and water in a medium saucepan.
- Bring the barley mixture to a rolling boil, then reduce heat to low and gently simmer with the lid on for approximately 30 minutes, allowing the grains to absorb liquid and soften.
- Introduce the oats by adding ½ cup (45 grams) of oats and an additional water to the same pan, stirring gently to integrate.
- Return the pan to a boil, then immediately lower the heat and continue simmering covered for 20 minutes, ensuring the barley becomes tender and the oats develop a creamy consistency.
- Remove the pan from heat and incorporate ½ cup (120 milliliters) whole milk, stirring until the mixture achieves a smooth, luxurious texture.
- Distribute the barley and oat mixture evenly into four shallow serving bowls, creating a warm and inviting base.
- Elegantly garnish each bowl with ½ cup (75 grams) chopped dates, fresh raspberries, and ⅓ cup (50 grams) toasted hazelnuts for added crunch and flavor.
- Finish by drizzling pure maple syrup over the bowls and adding an extra splash of milk, serving immediately while the grains are still warm and aromatic.
Notes
- Toasting transforms hazelnuts from bland to bold, releasing rich, nutty aromatics that elevate the entire dish.
- Old-fashioned oats create a luxurious, creamy base with hearty texture unlike quick oats that break down too rapidly.
- Covering the pot while simmering traps steam, guaranteeing perfectly cooked grains that remain tender and moisture-rich.
- Rinsing barley before cooking eliminates excess surface starch, preventing clumpy or gummy consistency during preparation.
- Incorporating milk off direct heat prevents unwanted curdling, maintaining a smooth, silky finish that looks professionally prepared.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1 of 4 servings)
- Calories: 447
- Sugar: 21.43g
- Sodium: 19.4mg
- Fat: 10.95g
- Saturated Fat: 1.57g
- Carbohydrates: 78.91g
- Fiber: 16.71g
- Protein: 11.55g
- Cholesterol: 3mg