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

Prep Time 15 mins Cook Time 45 mins Serves 4-6


  • 2/3 cup Rye Flakes
  • 2/3 cup Barley Flakes
  • 2/3 cup Oatmeal
  • 1/2 cup pecan pieces
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 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 8x8 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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