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Cranberry-pear breakfast porridge

9
Points®
Total Time
23 min
Prep
8 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Water

3 cup(s)

Quick-cooking barley

½ cup(s)

Uncooked bulgur

½ cup(s)

Old-fashioned rolled oats

½ cup(s)

Dried cranberries

⅓ cup(s)

Table salt

¼ tsp

Fat free skim milk

½ cup(s)

Maple syrup

2 Tbsp, pure

Pear

1 large, firm-ripe, peeled, cored, and diced

Toasted sunflower seed kernels

4 tsp

Instructions

  1. 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.
  2. Divide cereal evenly among 4 bowls. Drizzle evenly with milk and maple syrup; sprinkle with pear and sunflower seeds. Serve at once.
  3. Per serving: about 2/3 cup porridge, 1/2 tablespoon maple syrup, and 1 teaspoon sunflower seeds.

Notes

This cereal reheats well in the microwave, so it's a good choice to have on hand for mornings when time is limited. Add a few tablespoons of water to each serving when reheating.

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