Pearl Barley Greek Yoghurt Breakfast Bowl

Save all your healthy extras by starting the day with this delicious and filling Pearl Barley Greek Yoghurt Breakfast Bowl

Most of the time when we think of breakfast and grains or cereal, the majority of the time it's  oats, either in a porridge, overnight oats or baked oatmeal. But you can actually enjoy many other grains for breakfast - such as farro, millet, couscous, quinoa (actually a seed, but generally used as a grain) etc. All of which are free foods, so save up your healthy extra for later in the day if you require them for something else, like bread for a burger or cheese for a pasta bake etc.

I love pearl barley, it's a perfect grain to use in soups (especially Scotch Broth) and even risotto type dishes. You can even buy some quick cook pearl barley, that takes 10 minutes to cook, so it is really handy for adding into soups etc when you need to bulk it out, but don't want to wait the longer 30 minutes for it to cook.

I've been meaning to give pearl barley a try in a breakfast type dish for a while and this morning seemed like the perfect time, as I wanted my Healthy Extra A choice for a yummy Chicken Asparagus Pasta dish I had planned for dinner.

Unfortunately I didn't have the quick cook pearl barley this morning, so I had to wait the longer 30 minutes for it to cook, but I just poured my coffee (I love my caffeine in the morning, that lovely aroma that fills the kitchen as the coffee maker brews a pot of coffee) and sat down and enjoyed that, catching up on some emails etc, while the pearl barley cooked.

You could totally cook the pearl barley the night before and store in a tub, as it is being eaten cold, so really doesn't need to be hot. Once cooked I actually rinsed it under the cold tap, before mixing it with the Greek Yoghurt.

For this Pearl Barley Greek Yoghurt Breakfast Bowl, I do recommend using plain Greek Yoghurt instead of just plain regular yoghurt or a flavoured yoghurt. Mainly because it is much more thick and creamy and when you add the fruit and drizzle of honey, it really is delicious. A flavoured yoghurt (that usually has some sort of artificial sweetener added to it), is just going to ruin that natural taste in my opinion.

As for the fruit, you really could use any fruit you like, I choose strawberrie, black berries (both speed foods), pineapple and blueberries, because it was what I had in, but all kinds of fruit would work with this, you could even use a few additional syns by adding a little spoon of peanut butter, chocolate chips, nuts or even shredded coconut. There really is no right or wrong for toppings.

I think this Pearl Barley Greek Yoghurt Breakfast Bowl might be a new non cooked breakfast favourite for me. Usually breakfast for me is Eggs, Sausages or Bacon with some kind of speed veg as protein for breakfast is what keeps me well satiated, but this really makes a nice change, for when I don't fancy my usual. Plus you will be getting a small amount of protein from the Greek Yoghurt too.

Looking for some other healthy extra free breakfast choices? Check out these recipes below:

• SYN FREE CRISPY HASH BROWNS
• MAKE-AHEAD BACON EGG BREAKFAST BITES
• HAM AND HASHBROWN FRITTATA
• BACON, KALE, SWEET POTATO FRITTATA
• APPLE AND RED ONION SAUSAGE SQUARE
• BREAKFAST HASH
• BREAKFAST LAYERED CRUSTLESS QUICHE
• BREAKFAST OMELETTE PIZZA
• BREAKFAST TOWERS
• BAKED EGG AND SPINACH

Also don't forget to check out my FULL RECIPE INDEX for over 500+ Slimming World Recipes

In the meantime, why not cook up some pearl barley, and enjoy this yummy Pearl Barley Greek Yoghurt Breakfast Bowl.

Pearl Barley Greek Yoghurt Breakfast Bowl

Yield: 1 serving

Prep Time: 5 minutes

Total Time: 5 minutes

This recipe is vegetarian, Slimming World and Weight Watchers friendlyExtra Easy - 1.5 syns per servingGreen/Vegetarian -  1.5 syns per servingWW Smart Points - 9

Print

Ingredients

• 1 cup (240ml) of cooked pearl barley (approx ⅓ cup/80ml uncooked)
• ½ cup (120ml) of fat free Greek Yoghurt
• 1 cup (240ml) of chopped fruit of choice - I use strawberries, blueberries and pineapple
• ½ tbs of honey to drizzle over top - 1.5 syns

Instructions

1. Add the cooked pearl barley and Greek Yoghurt to a bowl and mix to combine.
2. Spread out in a layer across a shallow bowl
3. Scatter with chopped fruit
4. Drizzle with honey
5. Enjoy

Notes

Variation: Try different fruits, nuts, dried fruit, nut butters, chocolate spread, chocolate chips, maple syrup, brown sugar etc for different toppings - Make sure to syn any synned ingredients accordingly. 

Nutritional information is an estimate and is to be used for informational purposes only.

Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate nutritional information. Also double check syn values of synned ingredients as different brands can vary. 

All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full

Nutrition Information

Yield 1 Serving Size 1 serving
Amount Per Serving Calories 391Total Fat 0.7gSaturated Fat 0.1gSodium 51.8mgCarbohydrates 82.3gFiber 7gSugar 12.4gProtein 15.6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram