Barley breakfeast casserole Recipe

Name: Barley breakfeast casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 portions
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

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

	PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 8 portions

Instructions

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.