Banana Pecan Breakfast Bowl

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Banana Pecan Breakfast bowl is a whole grain breakfast cereal that is packed with flavour and goodness.  Make the cereal ahead of time turns it into a quick and easy nutritious breakfast you’ll love.

The three grains in this cereal, pearl barley, quinoa, and steel cut oats but there can be many variations.  

 

Keep the Liquid Ratio

Pearl barley, quinoa, and steel cut oats all cook at a ration of 1 grain to 3 liquid.  If you substitute another grain, check the ration, remove the amount of liquid required  and add in the amount of the new grain.  For example, if you use millet, which has a 1 two ration, in place of the barley

remove ¾ cup of liquid that would be for the barley

add ½ cup of liquid required for the millet

The total liquid would change to 2 ¼ cup of liquid. 

Switch up the grains

Remove one and double another.  I like to sometime double the steel cut oats and leave out the barley for a change.  You must just have one on hand, that would work as well.   As mentioned above, if you use a different grain, check the dry to liquid ratio and adjust accordingly.

Note:  The cooking time for pot barley and pearl barley are quite different.  Pearl barley is 25 to 30 minutes while pot barley is 45 to 60 minutes.  If you wish to use pot barley, cook it separately and add it in after everything is cooked.

Use a Different Liquid

I have used coconut water, and coconut water with pineapple juice.  I like this one as it continues the tropical these from the bananas but it’s not something I can easily get.

Juice, which I have used here, works best at only 50% of the total liquid.  It can be a bit overpowering otherwise. 

Of course, you can use water and milk also works well.  Word of caution about milk, it will boil over so it should be watched carefully when the heat is reduced and the lid is put on the pot.  Once the heat goes down to a simmer it should be fine, but until then, there is a risk it will boil over. 

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This can easily be made ahead.  Toast the pecans and store them in an airtight jar.  Completely cool the cooked cereal and transfer to a container with a tight fitting lid and store in the refrigerator 3 – 5 days.  Take out only what you need to reheat. If you want to make enough to last longer, freeze in portion sizes and just take out and reheat as needed.

However you make it, enjoy.  Let me know in the comments how you enjoyed. 

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Banana Pecan Breakfast Bowl

Prep Time	10 minutes	Yield	3 cups
Cook Time	25 -30 minutes	Servings	4
Overall Time	25 - 40 minutes	Serving Size	3/4 cup

Equipment

Medium pot with tight fitting lid, measuring spoons, small frying pan, measuring cup

Ingredients

1 ¼ c water

1 ¼ c apple juice

½ c Quinoa

¼ c Pearl Barley

¼ c Steel Cut Oats

½ tsp Allspice

½ tsp Lemon juice, optional

1 c Toasted pecans

1 Banana, sliced

Directions

1. Place water and apple juice in a medium sauce pan and bring to a boil. Add quinoa, pearl barley, steel cut oats and allspice. Reduce to low, cover, and simmer for 25 - 3- minutes, until grains are tender and all water is absorbed.

   
   

2. Divide into 4 bowls, top with tasted pecan (chopped if desired) and banana slices.

Notes

Serving Suggestions	For breakfast, of course, but also makes a great snack in the afternoon or evening.
Substitutions	Substitute more water for the apple juice. All liquid can be replace with milk or coconut water.
Storage	Store cereal in the refrigerator 3 - 5 days. Pecans should be stored separately in a container with a tight fitting lid in the pantry.
Freezer	The cereal freezes well. Freeze in portion size servings in freezer bags with all air removed, or vacuum seal. Will last up to a year in the freezer. Reheat in the microwave 2 - 3 minutes.