Barley raisin breakfast bars
WE NEEDED MORE BREAKFAST options. So, back I went to The Sneaky Chef. Phoebe is a raisin fan and I’m a champion of whole grains which made “Mom’s Barley Breakfast Bars” a no-brainer. I followed the recipe this time, with the small exception of adding an extra teaspoon of cinnamon and doubling the raisins.
And as usual, I had help.
Cut into one by two inch squares, these little bars freeze perfectly and stay intact through both the thawing and schlepping processes (tossing a couple into a plastic bag for breakfast-in-the-stroller is not unusual around here). They hold up beautifully. They’re packed with nutritious, stick-with-you ingredients and Phoebe likes them. So, we’re adding these to our repertoire.
The cool thing about using barley, or orzo as its called in Italy, is that you pre-cook it. I love to make cold orzo salads for my lunches so I just made a whole batch, using some for these breakfast bars and keeping the rest for later. I mix in any number of things starting with a simple base of extra virgin olive oil, salt and pepper. Sometimes I make one big salad and other times I just toss the orzo with oil, salt and pepper then add my fixin’s throughout the week: tuna and cherry tomatoes, kidney beans and diced ham, raw carrots and zucchini, on and on… Phoebe doesn’t like the salads but she does like the add-ins so I fix her a plate sans the barley (which she already ate at breakfast so no need to force the issue, right?) One breakfast, one lunch, zero people screeching, “It’s no good for me! It’s no good!” Heaven.