As I am battling some sort of cold/infection and my brain is a bit fuzzy, the photos will have to speak for this recipe. (beyond the fact that this is a delicious weekend breakfast that is hearty and can be adapted for what you have on hand!)

Three-Grain Baked Breakfast
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • ⅔ cup Rye Flakes
  • ⅔ cup Barley Flakes
  • ⅔ cup Oatmeal
  • ½ cup pecan pieces
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ cup flaxseeds
  • 1 tablespoon cinnamon
  • 2 tablespoons maple syrup
  • 2 cups milk
  • 2 eggs
  • 2 tablespoons butter, melted (or your favorite oil)
  • 3 cups seasonal fruit (blueberries, raspberries, strawberries)- you can also use frozen
  1. Preheat oven to 375˚.
  2. In a large skillet over medium-low heat combine rye, barley, oatmeal, and pecans. Lightly toast for 5-6 minutes. Remove from heat and combine with flaxseeds, cinnamon, salt, and baking powder.
  3. Prepare an 8×8 dish by lightly buttering the surface. Place half the fruit in the bottom of the dish and cover with grain mixture.
  4. In a separate bowl whisk together milk, eggs, melted butter, and maple syrup. Pour evenly over grains and fruit. Finish by sprinkling remaining fruit on top.
  5. Bake for 45-50 minutes. The grains should be set and the top should be golden brown. Serve immediately with milk, heavy cream, extra sweetener, or more fruit.


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