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Spicy Barley Breakfast

  • 1 1/2 cups water
  • 1/2 cup Western Trails barley flakes, steel cut
  • 1/4 cup nuts, seeds (cashews, sunflower, flax, pepitas, almonds, etc.)
  • 1/4 cup or more dried fruit (apricots, raisins, apples, currants?)
  • 1-2 teaspoons garam masala*
  • 1-2 tablespoons vegetable oil (canola, but peanut & coconut are interesting)
  • Pinch of salt

Bring the water and salt to a boil in a small pot, put in the barley, cook on low for 20 minutes, set aside.

Heat the oil (medium) in a slightly larger, add the nuts & seeds, dried fruit (except raisins/currants). Keep them moving to avoid burning.

When the nuts & seeds start to brown, add the garam masala and raisins/currants. Stir a few times, add the contents of the barley pot, turn off the heat.


*Garam masala is not easy to find pre-made, so start with equal amounts of cumin, coriander, black pepper and cinnamon. You can add small amounts of cardamom, cloves (nice) and nutmeg as well. Customize it to your taste.

Western Trails Food · 313 W. Valentine · Glendive, MT 59330
406-377-4284 · www.westerntrailsfood.com · info@westerntrailsfood.com