How to make Slow Cooker Breakfast Barley – 8 easy Steps

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Breakfast Barley Easy Recipe

How to make Slow Cooker Breakfast Barley – 8 easy Steps


  • Author: James Cook
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 4 1x
  • Diet: Vegetarian

Description

In this article, I will introduce the recipe of Slow Cooker Breakfast Barley. A simple one, yet economical for people of all ages.

Coconut milk, nutty barley is topped with maple syrup, fruit, walnuts to create a hearty and satisfying breakfast – perfect for cold mornings.


Scale

Ingredients

  • ½ cup barley rinsed
  • 1/2 coconut milk
  • Kosher salt
  • 1/8 teaspoon ground nutmeg
  • ½ cup generous mixed blackberries, raspberries, and blueberries
  • 1/8 cup sliced walnuts
  • Maple syrup

Instructions

  1. Place the trivet in the inner pot, then pour in water.
  2. In a large bowl, whisk together the eggs, coconut milk, coconut flour, cauliflower, ¼ cup of the cheese, and the salt and pepper.
  3. Pour the mixture into the soufflé Use the sling to lower the soufflé dish onto the trivet.
  4. Lock lid and set the steam release valve to Sealing.
  5. Press the Pressure Cooker or Manual button and set the cook time to 30 minutes.
  6. When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure.
  7. Unlock and remove the lid. Use the sling to remove the soufflé
  8. Sprinkle the remaining ¼ cup of cheese on top of the quiche.
  • Category: Breakfast, Vegetarian

Nutrition

  • Serving Size: 4
  • Calories: 389
  • Fat: 19.6g
  • Carbohydrates: 49.7g
  • Protein: 8.2g

Keywords: Breakfast Barley

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