Slow Cooker Breakfast Barley
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.
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Servings: 4 servings
Calories: 389kcal
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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
- Place the trivet in the inner pot, then pour in water.
- In a large bowl, whisk together the eggs, coconut milk, coconut flour, cauliflower, ¼ cup of the cheese, and the salt and pepper.
- Pour the mixture into the soufflé Use the sling to lower the soufflé dish onto the trivet.
- Lock lid and set the steam release valve to Sealing.
- Press the Pressure Cooker or Manual button and set the cook time to 30 minutes.
- When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure.
- Unlock and remove the lid. Use the sling to remove the soufflé
- Sprinkle the remaining ¼ cup of cheese on top of the quiche.
Notes
This breakfast barley recipe is easy to make and is versatile. It can be prepared in your slow cooker for up to 6-8 hours and be as savory or sweet as you want. The ingredients are simple and will not take long to prepare. If you're looking for a savory version, you can add a fried egg and tomatoes. A slow cooker meal will provide you with a wholesome meal for your family.
Nutrition
Serving: 4servings | Calories: 389kcal | Carbohydrates: 49.7g | Protein: 8.2g | Fat: 19.6g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.