I love making barley in the fall because it reminds me of the first year my now-fiancé and I moved in together. It felt so special to finally share a kitchen with him and make the space ours. I’d just bought my first serious bamboo cutting board, and I was eager to expand my culinary expertise. I roasted delicata squash, made my own vegetable broth (for the first and last time), and made huge pots of barley—barley risotto, barley and sweet potato salad, barley and steamed kale with miso dressing…
The fragrance of barley on the stove takes me back to changing leaves and the University of Oregon football season (not that I was a football fan, but it was impossible to avoid if you were living in Eugene!). But in all of my love of barley, I never tried barley for breakfast—until now!
This coconut and pear barley bowl is rich, filling, and comforting. Blending seasonal fall fruit with warming “pumpkin” spices, like cinnamon and nutmeg, makes this the perfect bowl to get you started on a chilly morning. High in fiber, barley will burn slowly and help keep you satiated as you go about your day. I’m certainly enjoying the change from my usual oatmeal 🙂
Coconut and Pear Barley Bowl
1 cup dry, pearled barley
2 cups filtered water
1 ripe pear, cored and cut in thin, long slices
splash of coconut cream
dash of cinnamon
dash of nutmeg
2 tsp. coconut nectar or maple syrup (optional)
pinch of salt
1. In a medium saucer, bring 2 cups water to a boil. Add pinch of salt and 1 cup pearled barley. Reduce heat to a simmer and cover. Cook for 40-45 minutes or until water is absorbed and barley is soft. Taste test for salt. Remove from heat and set aside.
2. Cut pears into thin slices and toss in coconut nectar or maple syrup (optional).
3. Serve barley into bowls, arrange pears on top of barley, and pour in a small splash of coconut cream. Sprinkle with cinnamon and nutmeg.
More creative vegan breakfasts: Coconut Blackberry Vanilla Acai Bowl
Photos: Mary Hood