Slow Cooker Breakfast Barley with Fruit

      

(Weight Watchers Friendly Crock Pot Cooking Day 128)

This slow cooker breakfast barley with orange juice and fruit was an unexpected surprise.

The recipe caught my eye in Mable Hoffman’s Crockery Cookery, where it was listed with the vegetables and sides and suggested as a tasty accompaniment for ham.

But, one taste told me it would never fly as a side dish. The flavors and ingredients seemed much more appropriate for breakfast.

It was a chewy, nutty, delicious whole grain alternative to the slow cooker oatmeal, that’s quickly becoming a morning habit.

Crock Pot Breakfast Barley

Slow Cooker Breakfast Barley

I used pearl barley, but think any barley should work.

This slow cooker breakfast barley recipe is really more of a template that can be adjusted to suit individual tastes, preferences and what’s on hand. Not a fan of apricots? Skip them or use another favorite dried fruit instead. Out of orange juice, substitute apple juice.  I’m looking forward to playing with different combinations.

I also am amazed at how long this slow cooker breakfast barley with fruit kept me energized and satisfied. I’m a happy camper whenever I’m able to make it from breakfast to lunch without feeling hungry.

Enjoy!

Slow Cooker Breakfast Barley with Orange Juice and Fruit
 
Prep time
Cook time
Total time
 
A simple, hearty, wholesome way to begin the day, this slow cooker breakfast barley is nourishing and delicious.
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 1⅔ cups water
  • 1 cup orange juice
  • ⅔ cup pearl barley
  • ¼ cup dried cranberries
  • ¼ cup dried apricot halves, chopped
  • ¼ cup chopped dates
  • 1 apple, peeled, cored and chopped
  • ½ teaspoon ground allspice
  • 2 tablespoons chopped walnuts or pecans
Instructions
  1. Ideal Slow Cooker Size: 2-Quart
  2. Spray your slow cooker with nonstick cooking spray.
  3. Combine the orange juice, water, barley, cranberries, apricots, dates, apple, allspice and nuts in your slow cooker. Stir.
  4. Cover and cook on LOW for 6 to 8 hours, or until the barley is tender and has absorbed the liquid. (It may appear a little thin, but will thicken up considerably as it cools a bit.)
  5. Serve warm.
Martha’s Notes
Nutritional Estimates Per Serving (1/2 cup): 167 calories, 2.1 g fat, 33.3 g carbs, 5.6 g fiber, 3.7 g protein and *4 Points Plus

Source: adapted from Mable Hoffman’s Crockery Cookery

If you liked slow cooker breakfast barley you might also like:

Slow Cooker Apple Oatmeal
Slow Cooker Multigrain Cereal
Crock Pot Baked Oatmeal

*PointsPlus® for slow cooker breakfast barley calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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