Barley Breakfast Bowl with a Strawberry-Rhubarb Compote

There is a white bowl that contains a creamy barley breakfast bowl that's topped with a strawberry and rhubarb quick compote. There is also a wooden spoon on the side of the bowl and fresh strawberries. Also beside the bowl, there is another breakfast bowl as well as a few small bowl containing more of the compote and fresh strawberries. The bowls are on a large pink hand towel and there is a cup of tea on the side.

5 from 2 votes

Barley Breakfast Bowl with a Strawberry-Rhubarb Compote

This easy barley breakfast bowl is such an amazing treat in the spring when the rhubarb is just coming out. Both the barley-oat vanilla creamy base and the tart fruit compote are simple, but pair together with such complementing flavors. Can be meal-prepped for quick breakfasts during the week, is completely vegan and SO de-li-cious.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Keyword: breakfast bowl, Vegan

Servings:

Calories: 531kcal

Author: Jessica Laroche

Ingredients

½ cup hulled barley pearl works too
½ cup steel-cut oat
2 water or use milk for an ultra-creamy result
1 cup vegan plain milk plus more for serving, I used oat milk
2 tbsp maple syrup or to taste
1 tsp vanilla extract

Strawberry-Rhubarb compote:

1 cup rhubarb, fresh or frozen roughly chopped
1 cup strawberries, fresh or frozen roughly chopped
¼ cup water
2 to 3 tbsp maple syrup or to taste

Instructions

To make the compote:

In a small pot, combine the rhubarb, strawberries and water. Bring to a gentle boil, then turn down the heat to medium-low and keep uncovered on a low simmering. Stir often to prevent the fruits from sticking to the bottom. Keep cooking until you reach the desired consistency, in between 15 to 20 minutes.
When the compote is done cooking, add the maple syrup and stir. Set aside.

To make the grain bowl:

Add the barley and oat to a fine mesh colander and rinse the grains well.
In a medium pot, combine the grains and the vegan milk. Bring to a boil, then reduce the heat immediately to low. When you reach a very gentle simmer, cover and keep cooking at low heat for about 30-35 minutes. Stir regularly to make sure the grains are not sticking to the bottom of the pot. You can add some water (about ¼ cup at the time) if the grains are getting too dry and still need to cook longer. *Start tasting the grains after about 20-25 minutes: stop the cooking earlier if you like your grain on the chewier side and let it cook longer if you are looking for a more creamy result.
Once the grains are cooked, add the vanilla extract, maple syrup and stir to combine.
Divide the cooked grains in between 2 bowls. Add the compote on top and other garnishes if you want (hemp seeds, fresh strawberries, extra milk, etc). Enjoy!

Video

Notes

Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition