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So my favorite type of recipe is one that is 1. Incredibly Delicious and 2. Incredibly healthy.  Let’s be real here folks, I love all food, and recipes that are delicious but not healthy definitely still have their place.  But they aren’t as shocking, as awesome, or as guilt free.  I mean, say you have a friend who tells you about their latest, most awesome recipe.  You ask what’s in it and they reply, heavy cream, butter, salt, cream cheese, sugar, lard, and every other good but not so good for you thing.  You will probably think of course that sounds amazing, it has only amazing things in it.

But what if I were to tell you about a breakfast pudding with barley, bulgur, flax seeds, and dried fruit….and it’s creamy amazing comforting goodness.  You would probably have a bit of a hard time believing me.  You might even think that I’m a tad bit crazy and wonder if I also like Liver or something gross like that..(sorry liver lovers…) Then, upon my insistence, you would try my recipe, and the magic would begin.

See, that’s what’s so great about healthy, delicious recipes.  The shock factor.  Anyway, this pudding truly is amazing.  I’ve been trying to expand my breakfast options as I’m not a huge cold cereal fan.  It doesn’t taste all that great, it’s not all that inexpensive, and it’s not all that good for you so why have I eaten it every morning of my existence?  This is a great replacement and it makes a ton, so make it one night and have leftovers for breakfast all week long!

It’s not overly sweet, but the dried fruit gets plump as it bakes and each time you get one you get a burst of delicious fruity flavor to balance the hearty grains.

This recipe is so easy, but you’ve got to give it time, don’t get hasty or the grains will be chewy and not so yummy.  Let it cook the full hour and a half. It’s worth it, and of course that won’t happen in the morning, just do it the night before and throw some in the microwave for breakfast. Like I said, it makes a lot.  You could even freeze some in individual portions for breakfast on the go.

Without further ado:

4-Grain Breakfast Pudding (adapted from The Canadian Living Test Kitchen)

What are your favorite healthy AND delicious recipes?

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4-grain breakfast pudding

Yield: 6

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 35 minutes

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Ingredients

• 5 C water
• 3/4 C pot barley
• 3/4 C rolled oats
• 3/4 C bulgur
• 1/2 C slivered dried apricots
• 1/2 cup dried cranberries (or raisins, but trust me...use cranberries)
• 2 tbsp flax seed meal
• 1/4 C packed brown sugar
• 1 tbsp butter
• 1/2 tsp salt
• 1/2 tsp cinnamon

Instructions

1. In an eight inch glass baking dish whisk together 5 cups water, barley, oats, bulgur, apricots, cranberries, flax seed meal, brown sugar, butter, salt, and cinnamon.
2. Cover and bake at 350 degrees for 90 minutes. Serve warm.