Sunday, April 10, 2016


Creamy, smooth and chewy, filling, texture and satisfying are some of the words that describe this recipe after having that first serving.  This recipe was recommended to me by my sister-in-law.  She got it from her daughter.  The recipe is a combination of steel cut oats, pearl barley and wild rice baked in the oven.  The addition of wild rice and barley changes this recipe from just being porridge. I made a batch of this cereal one Sunday and had it for breakfast for the week.  It is easy to heat up the portion you are having in the microwave for your breakfast or any other meal.  You can add fresh fruit including berries to your heated individual portion or you can cut up apricots, add raisins, cranberries or chopped nuts to the oatmeal once it comes out of the oven after it is first baked. I didn't add any dried fruit but added fresh fruit to the individual portion I was having.  It is great recipe that I will continue to make.

Out of oven and cooling in the baking dish.

1/2 cup wild rice
1/2 cup pearl barley
1/2 cup steel cut oats
2 tbsp maple syrup or agave
1.5 tbsp coconut oil
1 tsp salt
1/2 tsp cinnamon
1/2 tsp allspice
6 cups water


Heat the oven to 350 degrees F.  Add all of the ingredients to a 2.5 quart dish.  I used a corel baking dish with a glass lid.  Mix everything well and bake covered either using a lid or covered with foil. Stir occasionally.  Bake for 1.5 hours.  Cool before refrigerating in a storage container.  Serves 6 depending on your portion size.

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