Ina Garten’s whole-grain breakfast bowl adds easy, chewy barley to regular oatmeal, and that one swap changes everything. She tops it with dates, raspberries, and toasted hazelnuts for a simple breakfast idea with four textures in every bite.
Cook the barley for 30 minutes before adding the oats, because they need different amounts of time to get tender. If you add both at once, the oats turn to mush while the barley stays hard and chalky.
Source: Modern Comfort Food (2020)
Ina Garten Whole-Grain Breakfast Bowl
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings10
minutes50
minutes435
kcalA warm, chewy bowl of pearled barley and old-fashioned oats cooked until thick and creamy, then piled with dried dates, fresh raspberries, and crunchy toasted hazelnuts.
Ingredients
1 cup pearled barley (see note)
1 1/2 teaspoons kosher salt
1/2 cup old-fashioned rolled oats, such as Bob’s Red Mill
1/2 cup whole milk, plus extra for serving
1/2 cup medium-diced pitted, dried dates (6 to 8 dates)
6 ounces fresh raspberries
1/3 cup chopped toasted hazelnuts (see note)
Pure maple syrup, for serving
Directions
- Cook the grains: Combine the barley, salt, and 2 cups water in a medium saucepan. Bring to a boil, lower the heat, and simmer covered for 30 minutes. Add the oats plus 2 cups water, return to a boil, lower the heat, and simmer covered for 20 minutes, until the barley is tender and the oats are creamy. Off the heat, stir in 1/2 cup milk.
- Assemble and serve: Spoon the barley and oats into four shallow bowls. Sprinkle with the dates, raspberries, and hazelnuts, drizzle with maple syrup, and pour on some milk. Serve hot.
FAQs
Can I use a different grain instead of barley?
You can try farro, which has a similar chewy texture and cooks in about the same time. Avoid quick-cooking grains like quinoa, since they break down too fast and get mushy with the oats. Stick with something that holds its shape after 30 minutes of simmering.
How do I store leftover breakfast bowls?
Keep the cooked barley and oat base in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to loosen it back up. Add the toppings fresh each morning, because the raspberries get soggy and the hazelnuts lose their crunch.
Can I make this ahead for busy mornings?
Cook the barley and oat base the night before, then refrigerate. In the morning, reheat it on the stove with a little extra milk and add your toppings. The whole reheating process takes about 5 minutes.
Do I need to toast the hazelnuts?
Toasting makes a big difference in flavor and crunch. Raw hazelnuts taste flat and a bit bitter, but 3 to 5 minutes in a dry pan brings out their natural oils. You can toast a bigger batch and store them in a jar for the week.
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats take longer to cook and won’t break down the same way, so the texture will be grainier instead of creamy. If you want that chew, add them at the same time as the barley and increase the water by half a cup. Rolled oats work best for the creamy contrast Ina intended.
