Makes a robust breakfast and lunch for one or a simple breakfast for two
Each summer my father brings me blueberries from my great-aunt’s farm in South Carolina. I freeze a gallon just for January. Begin the night before.
INGREDIENTS
1 cup frozen blueberries
3 cups whole milk
1 teaspoon vanilla
¼ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
½ cup whole barley
½ cup whole spelt
Sorghum syrup Bee pollen
TOOLS YOU’LL NEED
Measuring cups and spoons
9-by-10-inch sheet pan
Small mixing bowl Whisk
4-quart cast-iron pot with a lid
Large wooden spoon
The night before: preheat the oven to 200 degrees.
Spread the blueberries on the sheet pan; set them in the refrigerator to thaw.
In the bowl, whisk together the milk, spices, and salt.
Pour the mixture into the pot.
Add the barley and spelt.
Cover.
Bake for 8 hours.
In the morning: fold in the blueberries with the wooden spoon.
Top with sorghum syrup and bee pollen.
Eat warm.