Danny Kim
One way to break up the monotony of morning oatmeal is to play around with different whole grains. Here, we lean on a pre-cooked big batch of barley to make a toothsome porridge.
Recipe information
Yield
2 Servings
Ingredients
1⅓ cups Big Batch of Barley (click here for recipe)
⅔ cup Squash, Date, and Lemon Compote (click here for recipe)
¼ cup coconut milk
2 tablespoons toasted pumpkin seeds (pepitas)
Preparation
Combine cooked barley, compote, coconut milk, and 2 Tbsp. water in a medium saucepan over medium-low heat. Cook, stirring, until warmed through, about 3 minutes. Serve topped with pumpkin seeds.
Nutrition Per Serving
Calories (kcal) 350 Fat (g) 12 Saturated Fat (g) 7 Cholesterol (mg) 0 Carbohydrates (g) 58 Dietary Fiber (g) 8 Total Sugars (g) 20 Protein (g) 6 Sodium (mg) 220
