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Blackberry Barley Breakfast Bake

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

Really great things can happen when there is an abundance of one ingredient on hand. I had cooked up a great big batch of barley and only needed a small amount for a lunch box recipe. Immediately I went into breakfast mode and came up with this super tasty breakfast bake!

Do you ever have barley for breakfast? If not you must! Let's explore this fun grain together....don't forget to grab those blackberries too!

 3 cups cooked Barley, cook according to package directions
 2 large Eggs, whisked
 1/2 teaspoon ground Cinnamon
 pinch of Sea Salt
 1/2 cup unsweetened Vanilla Almond Milk
 Vanilla Stevia Drops, 1 full dropper
 1/4 cup toasted, slivered Almonds
 1 cup fresh or thawed frozen Blackberries, divide portion in half

Pre heat oven to 350 degrees F with the rack in the middle. Spray a 8X8" bake safe casserole dish with cooking spray. Cut blackberries in half. Combine all of the ingredients gently folding in 1/2 cup of the blackberries last. Top the barley bake with the other 1/2 cup of sliced blackberries. Bake for about 1/2 hour until the barley is set. Serve with any of the following: cream, coconut milk, yogurt, almond milk, honey, maple syrup dried fruit or nuts.


Feel free to use milk, goats milk, soy milk, unsweetened coconut or any other milk if you do not have almond milk on hand.

Nutrition Facts

Serving Size 6-8 Servings