Morning Barley with Squash, Date, and Lemon Compote

barley breakfast food lover's cleanse 2015

Sara Dickerman

2 Servings

Source

Ingredients

1⅓ cups Big Batch of Barley (click here for recipe)

⅔ cup Squash, Date, and Lemon Compote (click here for recipe)

¼ cup coconut milk

2 tablespoons toasted pumpkin seeds (pepitas)

Method

Combine cooked barley, compote, coconut milk, and 2 Tbsp. water in a medium saucepan over medium-low heat. Cook, stirring, until warmed through, about 3 minutes. Serve topped with pumpkin seeds.