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Baked Barley Flake
Simple, nutritious, and a treat the whole family will enjoy!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
- 3 cups barley flakes
- 1.5 cups milk
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup butter, melted
- 1 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
Preheat oven to 350 degrees F. Spray an 8x8 baking dish. Set aside.
In a large bowl, whisk together milk, eggs, brown sugar, butter, baking powder, vanilla, cinnamon, and salt. Mix in barley flakes
Pour into prepared pan and spread evenly. Bake for 25-35 minutes or until set and golden on top.
Let cool then cut into squares and serve with your choice of toppings. Enjoy!
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Berry Barley Flake Crumble Bars
Crust & Crumble Topping
- 1/2 cup unsalted butter, melted 1 stick
- 1 cup all-purpose flour
- 3/4 cup barley flakes
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
Berry Layer
- 2 cups berries frozen or fresh
- 1/3 cup granulated sugar
- 2 tbsp lemon juice
- 2 tsp cornstarch
Crust & Crumble Topping
Mix together melted butter, flour, oats, and sugars until well combined, Mixture will be dry with some larger, well-formed crumble pieces.
Set 1 heaping cup of mixture aside to be used as crumble topping later.
Pour remaining mixture into prepared pan and pack to create a smooth, flat crust. Set aside.
Berry Layer
In a large bowl add all ingredients and toss to combine.
Evenly distribute berry mixture over crust in pan.
Evenly sprinkle with the heaping cup crumble mixture.
Baking the Bars
Bake for approximately 45-55 minute or until edges and center are set. If using frozen berries, baking time will be closer to 55 minutes. Monitor carefully to determine doneness.
Set on a wire rack and allow to cool for at least 30 minutes before cutting or they will fall apart.
All Recipes, Breakfast, Snacks
Make ahead and enjoy these breakfast bars all week!
Barley Breakfast Bars
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
- 1.5 cups BARLEY flakes
- 1 cup BARLEY flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk any kind
- 1/2 cup mashed banana About 1 large banana
- 1/2 cup Honey
- 1/4 cup olive oil
- 1 egg
- 1 tsp Vanilla
- 1/3 cup pecans, roughly chopped
Preheat oven to 350 degrees. Spray 8x8 baking pan with nonstick spray and set aside.
Add milk, mashed banana, honey, olive oil, egg, and vanilla to a large bowl then whisk to combine.
Add 1.5 cups of barley flakes, barley flour, cinnamon, baking powder, and salt, then stir to combine.
Fold in chopped pecans, then pour batter into prepared baking pan.
Bake for 30-35 minutes, or until edges are golden brown and an inserted toothpick comes out clean. Let cool before slicing into bars. Store in refrigerator or individually wrapped in the freezer.
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Barley Banana Bread
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
- 3 medium bananas, very ripe
- 1/2 cup sugar
- 1/4 cup canola oil
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup all-purpose flour
- 3/4 cup barley flour
- 1 tsp baking soda
- 1/4 tsp salt
Preheat oven to 350 F
In a large bowl, mash the bananas and combine with sugar, oil, eggs, and vanilla
Mix in flours, baking soda, and salt. Stir until just blended.
Grease an 8 x 4 loaf pan and spread evenly. Bake for 45 minutes or until a toothpick comes out clean.
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Barley Fruit Muffins
The perfect morning snack.
Course Breakfast, Dessert
- 1 1/2 Cups all-purpose flour
- 1/2 Cup barley flour
- 2 Teaspoons baking powder
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 Cup (8 ounces) low-fat vanilla yogurt
- 2 eggs
- 2/3 Cup dark brown sugar, packed
- 1/4 Cup light olive oil
- 1 Teaspoon vanilla extract
- 1/2 Cup chopped dried fruit (apricots, apples, raisins, cranberries or cherries)
Preheat oven to 375 F
In a large mixing bowl, combine flours, baking powder, cinnamon, baking soda, and salt; set aside.
In a medium bowl, whisk together yogurt, eggs, brown sugar, olive oil, and vanilla until smooth.
Pour into dry ingredients, mixing until just combined.
Stir in dried fruit.
Spray a 12-cup muffin tin with non-stick cooking spray.
Divide batter equally between muffin cups.
Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes.
Turn muffins out onto cooling rack.