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.

Mmm…

*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.