Barley breakfeast casserole | IGA recipe

Barley breakfeast casserole

Barley casserole

Preparation time 15 minutes

Total time: 45 minutes

Ingredients

1 L (4 cups) cooked hulled barley
3 eggs, beaten
125 mL (½ cup) milk
60 mL (¼ cup) maple syrup
30 mL (2 tbsp.) ground flaxseed
5 mL (1 tsp.) almond extract
250 mL (1 cup) raspberries
250 mL (1 cup) blueberries
60 mL (¼ cup) each of sliced almonds and pecan pieces
To taste, vanilla Greek yogurt

Directions

Preheat oven to 180°C (350°F).
Mix together the barley, eggs, milk, maple syrup, flaxseed, and almond extract in a large bowl. Add raspberries and combine gently.
Pour mixture into a 34 cm x 23 cm (13 in. x 9 in.) greased baking dish. Top with blueberries, almonds, and pecans.
Bake about 30 minutes.
To serve, garnish with a spoonful of Greek yogurt.

Chef's secret: For convenient individual servings, divide the mixture into small greased ramekins before baking them in the oven.