BREAKFAST OR DESSERT?
That is the question you will have to ask yourself after making this creamy pudding. Your kids will scratch their heads wondering why mom is feeding them dessert at seven o’clock in the morning!
First of all, let me just say that as a breakfast, this pudding is very nutritious and tastes amazing, considering its reinvented porridge! Dessert? Why not if you are cutting back on sweets.
Oats are very good for you, and contain beneficial fibre. Along with the oats, get an extra dose of fibre by tossing in a handful of cooked barley. Oats and barley are known to help reduce cholesterol, and reduce the risk of heart disease.
Try to find the most nutritious form of barley, like whole grain.
When buying oats, look for the rolled old-fashioned type as this has the highest nutritional value.
The berries contribute antioxidants and add a delicious flavour. I used frozen raspberries, but any berry would work.
If you are a fussy person when it comes to texture in foods (you know who you are in my family), I am quite sure you will be pleasantly surprised, as this oat putting is creamy and smooth. I discovered a while back that the addition of cooked barley to our smoothies made it extra smooth, so thought I’d give it a try in my oat mixture.
Overnight oat pudding with barley and raspberries feels like an indulgence, yet it is full of nutrients and antioxidants, and will keep you satisfied and full much longer than that grocery store muffin loaded in sugar! It’s a quick and easy breakfast when you are running out of time in the morning, without all the guilt.
The one thing needed for this healthy pudding is a blender. The oats really do need to soak overnight in almond milk, or the milk of your choice, to make the pudding smooth and creamy. Then, in the morning they are blended with the pre-cooked barley, and the frozen raspberries. The recipe makes one and a quarter cups, which means one large or two smaller servings.
That’s it, real simple!
I topped my pudding with a sprinkle of chia, which adds more nutrition and made the photos pretty. 🙂 However, you can use your imagination and try different combinations of seeds, fruit, nuts, etc.
My culinary sidekick thought I needed a photo of the oat pudding without the flowers to show folks what it looks like without being “dressed up” and I thought that was a good suggestion. I took a couple shots of the pudding before it was blended and one ready to be eaten.
If you are like me and are trying to cut back on sugar, try this recipe topped with a bit of yogurt and granola. Yum! You will find it makes a good substitute for dessert. Since you skipped the sugar and fat found in most, before long you might fit into that little black dress with the pretty necklace!
Don’t forget today to pre cook some barley. Before you go to bed tonight, put some oats in milk and place in the refrigerator, ensuring tomorrow gets off to a great start.
- ½ cup rolled oats (40g)
- ¾ cup of almond milk (180 ml)
- 1 tablespoon maple syrup (15 ml)
- ½ teaspoon vanilla
- ¼ cup cooked barley (50 g)
- ½ heaping cup frozen raspberries (70 g)
- 1 tablespoon chia seeds (optional)
- MAKE AHEAD THE DAY BEFORE: Cook the barley*. Rinse 1 cup barley. Place in a medium saucepan and add 3 cups water. Bring to a boil, then instantly turn down the heat and simmer for 30 minutes or until the barley is tender. Makes 4 cups. Barley will keep in the refrigerator for 7 days, or freeze it in individual ¼ cup servings to toss into the blender for the pudding or smoothies.
- NIGHT BEFORE: Add oats, milk, vanilla, and maple syrup to a blender bowl (my magic bullet is great for this). Stir to combine. Cover and place in the refrigerator overnight.*
- MORNING: Add barley and frozen raspberries to the oat mixture and blend until very creamy. Add a little more milk if necessary.
- Pour into one or two bowls and top with raspberries and chia seeds.
- *NOTE: To get a really creamy texture the oats need the overnight soaking.