Whole-grain breakfast bowl from Modern Comfort Food (page 229) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ginger2212 on May 08, 2023

    Great make-ahead breakfast recipe! Endlessly riffable. The texture is wonderful and cozy and filling. I added two scoops of collagen powder for added protein in the morning.

  • southerncooker on February 10, 2022

    This was delicious. I cooked this though before adding the milk the night before. Next morning I added milk, I used oat milk, and reheated in microwave. Then topped with the raspberries, dates and nuts. I used pecans instead of hazelnuts, and added a drizzle of maple syrup.

  • anya_sf on October 10, 2020

    Check on the porridge as it simmers; mine started cooking too rapidly and the water evaporated and barley started sticking after 20 minutes. The cooked barley had a texture similar to steel-cut oats, which I quite liked. The toppings were really great together. I don't always love dates, but they were good here. Even my porridge-hating husband thought this was pretty good. It takes a long time to make, though, so I won't make it often unless I figure out how to make it ahead.

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