Cranberry-pear breakfast porridge
Old-fashioned rolled oats
Fat free skim milk
2 Tbsp, pure
1 large, firm-ripe, peeled, cored, and diced
Toasted sunflower seed kernels
- Bring water to boil in large saucepan. Stir in barley, oats, cranberries, and salt. Reduce heat and simmer, stirring occasionally, until most of water is absorbed and grains are tender but still chewy, about 13 minutes.
- Divide cereal evenly among 4 bowls. Drizzle evenly with milk and maple syrup; sprinkle with pear and sunflower seeds. Serve at once.
- Per serving: about 2/3 cup porridge, 1/2 tablespoon maple syrup, and 1 teaspoon sunflower seeds.