Baked Barley Flake, Banana & Blueberry Cups

Baked Barley Flake, Banana & Blueberry Cups

All Recipes, Breakfast, Snacks

Banana, Blueberry & Barley Flake Cups

Baked Barley Flake, Banana & Blueberry Cups

These easy baked banana, blueberry and barley flake cups are easy to make and great for breakfast on the go! Make ahead and eat off of them all week.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 cups
Calories 116 kcal

Ingredients
  

  • 2 cups barley flakes
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp ground cinnamon
  • 1 egg
  • 1 large banana, mashed
  • 2 tbsp butter, melted
  • 1 cup milk of choice
  • 2 tbsp honey or maple syrup
  • 1/2 tsp vanilla extract
  • 1 cup blueberries, fresh or frozen

Instructions
 

  • Preheat oven to 350 F. Grease muffin pan with nonstick cooking spray and set aside.
  • In large bowl, combine barley flakes, baking powder, salt, and cinnamon, then set aside.
  • In a medium bowl, combine mashed banana, egg, melted butter, milk, honey and vanilla extract.
  • Pour wet ingredients over the dry ingredients and mix to combine. Gently stir in the blueberries.
  • Pour mixture into the muffin tin, filling each cup evenly. Bake for 23-25 minutes or until the cups are a golden brown. Remove from oven and let cool. Store in the refrigerator for 2-3 days in an airtight container or freeze for up to 1 month. Reheat and enjoy.
Keyword baking, Barley Flake, Breakfast, Meal Prep
Blueberry Zucchini Barley Flake Bake

Blueberry Zucchini Barley Flake Bake

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Barley Flake Bake

Blueberry Zucchini Barley Flake Bake

This Barley Flake Bake is perfect for weekend mornings or make-ahead for meals on the go. Full of fresh ingredients and delcious flavors, this healthy bake is the perfect go-to meal.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American
Servings 8 slices
Calories 179 kcal

Ingredients
  

  • 2 cups barley flakes
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk, your choice of type
  • 1/3 cup honey
  • 2 large eggs
  • 1 tsp vanilla
  • 1.5 cup blueberries
  • 1 cup shredded zucchini

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. Grease an 8×8 baking dish, and set aside.
  • In a medium bowl, combine oats, cinnamon, nutmeg, baking powder, and salt. Mix to combine. Add eggs, milk, and honey to the bowl, stir to combine.
  • Fold in 1 cup blueberries and zucchini. Spread into the baking and top with remaining 1/2 cup of blueberries.
  • Bake for 40-45 minutes, when top is golden it is done. Let cool and store in fridge for up to 4 days.
Keyword Bake, Barley Flake, Breakfast, Meal Prep, Zucchini recipes
Yogurt Blueberry Barley Flake Muffins

Yogurt Blueberry Barley Flake Muffins

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Yogurt Blueberry Barley Flake Muffins

Easy, healthy, and delicous. Whether it is breakfast on the go or a mid day snack, these yogurt, blueberry, and barley flake muffins are sure to satifsy!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Snack
Servings 12 muffins

Ingredients
  

  • 1 cup plain yogurt
  • 1/4 cup milk
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup honey
  • 1 cup barley flakes
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup bluberries
  • 4 tbsp butter, melted

Instructions
 

  • Preheat oven to 375 degrees. Line a 12 cup muffin tin with liners or grease with non stick cooking spray. Set aside.
  • In a medium bowl, whisk together yogurt, milk, egg, vanilla, and honey.
  • n a large bowl, whisk together barley flakes, flour, baking powder, baking soda, cinnamon, and salt. Fold in blueberries.
  • Add yogurt mixture and melted butter to the dry ingredeitns and stir until just combined.
  • Portion batter evenly in muffin cups, about 1/3 cup batter per cup. Bake for 14-17 until the tops spring bake lightly to the touch.
  • Let cool and enjoy! Either freeze muffins or keep at room temperature, covered, for a few days.
Keyword baking, barley, muffin
Kentucky Derby Bars

Kentucky Derby Bars

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Kentucky Derby Pie Bars

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Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert, Snack

Ingredients
  

For the Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup barley flour
  • 1/2 tsp salt
  • 1/2 cup butter, cut into tablespoons

For the Filling

  • 1 cup brown sugar, firmly packed
  • 1 cup corn syrup
  • 1/2 cup butter, melted
  • 4 eggs
  • 2 tbsp bourbon
  • 2 cups pecans, chopped
  • 1 cup semisweet chocolate chips

Instructions
 

For the Crust

  • Preheat oven to 350F and line a 13×9-inch baking pan with parchment paper.
  • In a large bowl, whisk together flours, granulated sugar, and salt. Cut in butter until mixture is crumbly.
  • Press mixture firmly into the bottom of the prepared pan.
  • Bake for 15-18 minutes or until lightly brown.

For the Filling

  • In teh same bowl, whisk together brown sugar and next 4 ingredients until combined.
  • Stir in pecans and chocolate chips, and pour over the prepared crust.
  • Bake for 30 to 40 minutes or until center is set. Let cool completely. Remove from pan and cut into bars. Store in an airtight container for up to 5 days.
Keyword baking, barley flour
Tahini Cookies

Tahini Cookies

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Tahini Cookies

A delicious treat filled with a unique flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Servings 16 cookies

Ingredients
  

  • 3/4 cup tahini
  • 3/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1 1/2 cup barley flour
  • 1/2 cup wheat flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup pomegranate arils

Instructions
 

  • Preheat oven to 350 Fahrenheit. Line large baking sheet with parchment paper or lightly grease the baking sheet.
  • In a large bowl, whisk together the tahini, maple, syrup, and vanilla extract until well blended. Add the flour, cinnamon, nutmeg, baking powder, and salt over the tahini mixture. Use a spoon or spatula to combine ingredients.
  • Use your hands to roll the dough into balls(roughly 2 tablespoons). Place them on the cookie sheet and slightly flatten. Place a few pomegranate arils on each cookie.
  • Bake for 15 minutes. Cool for 15 min and enjoy.
Keyword baking, barley, cookies, tahini
Pumpkin Muffins

Pumpkin Muffins

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Pumpkin Muffins

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert, Snack
Servings 72 mini muffins
Calories 88 kcal

Ingredients
  

  • unsalted butter
  • 2 cups barley flour
  • 1 1/2 cup s all-purpose flour
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 15 oz can pumpkin puree
  • 2 tsp fine salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 2/3 cup water

Instructions
 

  • Preheat oven to 350 degrees F. Butter and flour as mall 24 muffin pan.
  • Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
  • Combine all dry ingredients and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with remaining ingredients.
  • Pour batter into the muffin pan. Bake for 25min. or until a toothpick can be inserted into a muffin and come out clean. Let cool for 10 min in pan and then remove and allow to cool for another 10 min.
Keyword baking, barley, muffin, pumpkin